玫瑰茄糯米酒的研制

摘要

Glutinous rice and roselle extract were used as raw materials to produce roselle & glutinous rice wine by using temperature-con-trolled fermenting technology. Based on single factor test, L9(34)orthogonal combination design was adopted to obtain the optimum technical parameters as follows:100 g uncooked glutinous rice, 80 mL roselle extract, 0.5 g Jiuniang starter, fermenting temperature was at 28℃, and fermentation time was 6 d. The produced roselle&glutinous rice wine was rose red in color with the unique flavor of glutinous rice wine. Be-sides, it had enjoyable taste.%以糯米和玫瑰茄提取液为主要原料,研究采用控温发酵技术酿造玫瑰茄糯米酒的工艺.根据单因素实验结果,采用L9(34)正交组合设计,确定玫瑰茄糯米酒的最佳工艺.结果表明:生糯米100 g,玫瑰茄提取液添加量80.0 mL,甜酒曲添加量0.5 g,发酵温度28℃,发酵时间6 d.酿制的玫瑰茄糯米酒呈玫瑰红色,有糯米酒特有香味,且酸甜适口.