【摘要】 以黑米和糯米为原料,经安琪甜酒曲发酵制成黑米和糯米混合甜酒酿.通过单因素试验和正交试验探讨黑米和糯米甜酒酿的研制工艺,最后得出对甜酒酿的影响程度为发酵温度>发酵时间>安琪甜酒曲的添加量>蒸饭时间>黑米和糯米的质量比;黑米和糯米甜酒酿的最佳研制工艺为:在31℃的条件下,将黑米和糯米混合发酵55h,安琪甜酒曲的接种量为0.35%,蒸饭时间为42min,黑米与糯米的质量比为1∶3.这是在传统糯米甜酒酿基础上的进一步创新,传统的甜酒酿风味独特,营养丰富,口味甘甜,酒气芳香.混合发酵后的甜酒酿有黑米独特的香气,并且增强了其营养价值.更多还原

【Abstract】 Black rice and glutinous rice were mixed and fermented.By single factor experiments and orthogonal experiments,The optimum technology of black rice and glutinous rice wine was as follows:black rice and glutinous rice were mixed and then fermented under the condition of 31 ℃for 55 hours,the amount of Angel rice leaven added was 0.35%,steamed rice for 42 min,the ratio of black rice to glutinous rice of 1∶3.This was on the basis of traditional glutinous rice wine and further innovation.The traditional glutinous rice wine had unique flavor,nutrient-rich,sweet taste,aromatic aroma.The mixed fermented sweet wine brewed the unique aroma of black rice and enhanced its nutritional value.更多还原