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当前位置: 首页 > 文章 > 籼米甜酒的发酵动力学及工艺优化 食品科学 2007,28 (12) 263-267
Position: Home > Articles > Fermentation Kinetic and Technical Optimize of Indica Sweet Rice Wine FOOD SCIENCE 2007,28 (12) 263-267

籼米甜酒的发酵动力学及工艺优化

作  者：
刘小翠;赵思明;王莲
单  位：
华中农业大学食品科技学院
关键词：
籼米;甜米酒;发酵模型;品质
摘  要：
以籼米为原料制作甜米酒,研究发酵条件对米酒品质的影响,建立米酒发酵的动力学模型,确定适宜的发酵条件,为籼米甜酒的生产及品质控制提供实验数据。结果表明,发酵温度、加曲量及发酵时间对籼米甜酒的感官、出汁率、糖度、酸度和酒度等感官品质有影响。建立的基于发酵条件的甜米酒品质的多项式数学模型具有较高拟合精度。经非线性规划求解得到的籼米甜酒的最适工艺条件为加曲量1.6%、30℃发酵3.5d,制作的甜米酒感官品质优良。
译  名：
Fermentation Kinetic and Technical Optimize of Indica Sweet Rice Wine
作  者：
LIU Xiao-cui,ZHAO Si-ming*,WANG Lian (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
关键词：
india rice;sweet rice wine;fermentation model;quality
摘  要：
To provide basis of development indica rice sweet wine, sweet rice wine made from cooked indica rice, and then effect of the fermented conditions on quality of rice wine were studied, the proper fermented conditions were ascertained. Fermenta-tion temperature, fermentation time and concentration of culture starters affected sensory quality, out-juice rate, candy degree, acidity and liquor degree of rice sweet wine. The polynomial mathematic models of quality built on the fermented conditions were rather accurate. The optimum fermentation conditions were found by the nonlinearity plan, the sweet rice wine with the highest sensory quality was obtained when cooked indica rice was added 1.6% culture starters and then fermented at 30 ℃ for 3.5 days.

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