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(保健型)金樱子糯米酒发酵工艺研究

Bai-ming Pan,Shu-jie Wu,Zhi-yong Deng,Chang-xiang Liang, Yi-jie Deng

The Food Industry（2016）

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Abstract
为开发保健酒,以糯米和金樱子为原料,按一定比例混合发酵制得保健型金樱子糯米酒;以总糖、总酸和酒精度为主要考察指标通过单因素和正交试验,确定了保健型金樱子糯米酒最佳工艺.结果表明:糯米和金樱子质量比11∶1、酒曲接入量0.6％、发酵温度30℃、发酵时间4d,所得酒品呈琥珀色,酒体醇厚协调,甘甜爽口,富于浓郁金樱子的色泽和香味,很好地保持了金樱子的营养和保健功能.
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