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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (3): 148-155.doi: 10.11924/j.issn.1000-6850.casb2022-0204

• 食品·营养·检测·安全 • 上一篇    下一篇

酒酿最佳酿造工艺研究

陈露露1,2(), 孟祥河1()   

  1. 1 浙江特殊教育职业学院，杭州 310023
    2 浙江工业大学食品学院，杭州 310014
  • 收稿日期:2022-03-28 修回日期:2022-05-07 出版日期:2023-01-25 发布日期:2023-02-01
  • 作者简介:

    陈露露，女，1993年出生，浙江湖州人，硕士研究生，研究方向：食品科学、食品加工与安全等。通信地址：310023 浙江省杭州市西湖区留下街道留和路527号 浙江特殊教育职业学院，E-mail：。

Study on the Best Brewing Technology of Sweet Ferment Rice

CHEN Lulu1,2(), MENG Xianghe1()   

  1. 1 Zhejiang Vocational College of Special Education, Hangzhou 310023
    2 College of Food Science, Zhejiang University of Technology, Hangzhou 310014
  • Received:2022-03-28 Revised:2022-05-07 Online:2023-01-25 Published:2023-02-01

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摘要：

研究旨在为酒酿制造业创造出更科学有效的酿造工艺，使该工艺在节约成本的同时酿造出最佳的成品。通过单因素实验和响应面实验优化，以糯米500 g为例，探索糯米泡发时间、酒曲添加量和酒酿发酵温度对酒酿品质的影响。通过实验最终得出最佳的酿造工艺为糯米浸泡时间为10~14 h，酒曲添加量为4 g（8%），发酵温度为29℃，于此条件下可得到最佳品质的酒酿。此工艺流程简单规范，制作出的酒酿口感极佳，同样适用于居家制作，操作方便、有效。

关键词: 酒酿, 糯米泡发, 酒曲添加量, 发酵温度, 单因素实验, 响应面实验

Abstract:

The research aims to design a more scientific and effective brewing process for the sweet ferment rice industry, which can save the cost and produce the best finished product. Through single factor experiment and response surface experiment optimization, we took 500 g glutinous rice as the material, the effects of steam time of glutinous rice, the adding amount of koji and the fermentation temperature on the quality of sweet ferment rice were explored. The best brewing process was obtained as follows: soaking time of glutinous rice of 10-14 h, adding amount of koji of 4 g (8%), and fermentation temperature of 29℃. Under this condition, the best quality of sweet ferment rice could be achieved. The process is simple and standard, and the taste of the product is excellent. The process is also suitable for home brewing, easy to operate and effective.

Key words: sweet ferment rice, steamed glutinous rice, adding amount of koji, fermentation temperature, single factor experiment, response surface experiment