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