【摘要】 通过均匀设计试验优选出最佳酿造工艺条件:复合糖化发酵剂接菌总量1.5%,固态糖化发酵温度31℃,糯米添加量40%(质量分数).此外,固态糖化发酵时,薏米饭含水率60%-65%;糖化发酵剂包含糖化酶(180 U.g-1)、Q303纯种根霉曲+仙游酒曲(两者质量比为2∶1).在此工艺条件下酿造的产品的酒精度为6.3%(体积分数),产酒率660%左右,产品具有良好的营养和保健价值.更多还原

【Abstract】 The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.5%;mash-fermented temperature was 31 ℃;the proportion of glutinous rice was 40%.Moreover,the appropriate moisture content of cooked Job′s tear rice was 60%-65%,mash-fermented starter included β-amylase(160-180 U·g^-1) and Rhizopus Q303 + Xianyou distiller′s yeast（2∶1）.The liquor of product was 5%-8%,yield was about 660%.The product had both high nutrition value and health function.更多还原