红薯糯米酒制作工艺研究

摘要

The optimum production conditions of sweet potato & glutinous rice wine were summed up through orthogonal test as follows: the ratio of sweet potato/glutinous rice was 2∶3, the ratio of solid/liquid was 1∶2, the adding quantity of saccharifying enzyme was 0. 5 ％, the adding level of yeast was 0. 5 ％, 7 d fermentation at 30 ℃. Under the above conditions, the produced wine was light yellow in color and it had strong wine & sweet potato aroma and exquisite taste.%以红薯、糯米为主要原料, 采用正交实验研究糯米酒发酵工艺配方, 结果表明, 红薯糯米酒最佳工艺参数为红薯糯米比例为2∶3, 料液比1∶2, 糖化酶添加量0. 5 ％, 酵母添加量0. 5 ％, 30 ℃下发酵7 d.在此工艺下酿造的红薯糯米酒色泽微黄, 酒香和红薯香味浓郁, 口感细腻.