摘要
以小米和糯米为材料,通过单因素和正交试验优化了小米糯米酒酿造工艺,并用DPPH (1-二苯基-2-三硝基苯肼)法对其抗氧化性进行了研究。试验结果表明:最佳酿造工艺为发酵温度30℃、发酵时间4 d、小米添加量15%、酒曲添加量0.4%。此条件下的米酒酒精度为2.8%vol,感官评分最高,且具有很强的抗氧化能力。
Using millet and glutinous rice as materials, the brewing technology of millet glutinous rice wine was optimized by single factor experiments and orthogonal experiments, and its antioxidant activity was evaluated by DPPH [1, 1-diphenyl-2-picrylhydrazyl radical 2, 2-dipheny l-1-(2, 4, 6-trinitrophenyl) hydrazyl] method. The results showed that the optimum fermentation conditions were fermentation temperature 30 ℃, fermentation time 4 d, millet addition 15% and rice wine starter0.4%. The rice wine fermented under these conditions had a alcoholicity which reaches 2.8%, the sensory score was highest,and the rice wine had a great antioxidant capacity.
引文
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