【作者】 蔡柳； 熊兴耀； 曾璐； 张婷婷； 高艳；

【Author】 CAI Liu,XIONG Xing-yao,ZENG Lu,ZHANG Ting-ting,GAO Yan (Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization,Hunan Agricultural University, Changsha 410128,China)

【机构】 湖南农业大学湖南省作物种质创新与资源利用重点实验室；

【摘要】 以糯米为原料,经浸泡、蒸饭、拌曲、糖化和发酵等工序,得到醇甜清爽、风味和营养具佳的糯米甜酒;通过L₉（3⁴）正交试验确定甜酒酿发酵最佳工艺参数:拌曲量0.2%、发酵温度30℃、发酵时间60 h,并对糯米甜酒主要指标的稳定性进行了研究。更多还原

【Abstract】 The refreshing glutinous rice sweet wine with excellent flavor and nutrition was prepared with glutinous rice as raw material, after serial treatments including soaking,steaming,koji addition,saccharification and fermentation.The fermentation parameters optimized by L₉（3⁴） orthogonal test were as follows:koji amount 0.2%,fermentation temperature 30℃,fermentation time 60 h.Moreover,the stability of the main indices of glutinous rice sweet wine was studied also.更多还原