【摘要】 葛根有较高的药用价值和营养价值,以葛根和糯米为主要原料,按优质糯米与鲜葛根重量以1∶4配料,小曲用量为大米用量的0.6%(其中自然培养小曲与纯种培养根霉曲为1∶1),麦曲用量为投料量的4%,添加少量的纤维素酶,采用黄酒酿造工艺,经过一系列优化处理,通过微生物发酵作用分解葛根中的淀粉物质,彻底破坏葛根组织结构,使葛根黄酮等有益物质充分溶解在发酵酒液里面。此法既充分提取了葛根黄酮等有益物质,又利用了葛根中所含的淀粉物质,远远优于传统保健药酒的浸泡法。生产出的葛根糯米保健酒杀菌后口感醇厚、爽口、无异味,保健功能独特。更多还原

【Abstract】 The root of kudzu vine (Pueraria locata (Wild) Ohwi) has higher medical and nutritive value. Taking the root of kudzu vine and polished glutinous rice as main raw materials, and the proportion of the high-quality polished glutinous rice and root of kudzu vine as 1∶4 of weight, the quantity of Xiaoqu 0.6 % of rice consumption (the proportion of natural cultured Xiaoqu and the purebred rhizopus as 1∶1, the wheat starter as 4 % of material quantity, and addition of small amount of cellulose, the Gegen-Glutinous Rice Health Wine was brewed with the technology of yellow rice wine. By the fermentation of microbe, the starch of Gegen (root of kudzu vine) should be resolved and the institutional framework of the root of kudzu vine be destroyed completely, the benefit materials such as the yellow ketone of the root of kudzu vine,etc. will be dissolved fully in the fermented wine liquid . The wine produced by this method has mellow,delightful taste, and has unique functions.更多还原