摘要
以大米、糯米、草苁蓉为原料,通过单因素试验和正交试验研究了草苁蓉粉用量、酒曲添加量和发酵时间对草苁蓉酒感官评分的影响。结果显示,用大米发酵时,当酒曲接种量为0.12%、草苁蓉粉末的添加量为0.2%、发酵时间为2.0 d时,所得发酵液感官评价最高;而以糯米发酵时,当酒曲接种量为0.12%、草苁蓉粉末的添加量为0.8%、发酵时间为2.0 d时,所得发酵液感官评价最高。由此得到的草苁蓉酒色泽呈亮黄色,澄清度高,甜度适宜。
Using Boschniakia rossica power, rice and sticky rice as raw material, the effect of the adding level of Boschniakia rossica power, the inoculating quantity of distiller's yeast and fermentation time on sensory evaluation were investigated by single factor test and orthogonal experiments. The result showed that with rice as the raw material, the best fermentation conditions were as follows: the adding level of Boschniakia rossica power was 0.2%, yeast inoculating quantity was 0.12% and fermentation time was 2.0 d. With sticky rice as the raw material, the best fermentation conditions were as follows: the adding level of Boschniakia rossica power was 0.8%, yeast inoculating quantity was 0.12% and fermentation time was 2.0 d. Under the above conditions, the produced fermented wine was bright yellow in color with high clarity and moderate sweetness.
引文
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