在客家米酒民间制曲工艺基础上,利用筛选得到的根霉和拟内孢霉属酵母为生产菌株,研究了温湿度、接种量及接种比例、添加中草药等工艺条件对药曲生产的影响,确定了药曲生产工艺条件为添加中药材6％,根霉菌种和酵母液重量比3∶2,接种量1％,保持品温30℃～32℃,相对湿度85％～95％,培养60h烘干即成药曲；按0.5％～1.0％比例加曲进行糯米酒6批次发酵试验,酒精度平均达到13.5％vol较对照组提高17％.%Based on traditional starter-making technology of Hakkas glutinous rice wine, using Rhizopus and yeast as production strain, effects of temperature, humidity, inoculation amount, ratio of Rhizopus to yeast and addition of herb on quality of starters were studied. The optimal technological conditions for starter production were obtained as follows: addition of herb 6%, ratio of Rhizopus to yeast (w/w) 3:2, inoculation amount 1%, fermentation temperature 30tC~32cC, relative humidity 85%~95%, fermentation time 60h. Under these conditions, six batches fermentation experiments of glutinous rice wine were conducted by adding 0.5%~1.0% of starter and the average alcohol content reached 13.5%vol, which was increased by 17% compared to the control.
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