料液比对糯米酒品质的影响.pdfVIP

食品研究与开发 ２０15 年 1 月 工艺技术 Ｆood Research And Development 第 36 卷第 1 期 57 DOI ：10.3969/j.issn.1005-6521.2015.01.016 料液比对糯米酒品质的影响 刘蒙佳，周强，沈立玉，黄晓芬 （福建师范大学 闽南科技学院，福建 泉州362332 ） 摘 要 ： 以优质糯米为原料，分别选取料液比 1 ∶ 0.5、1 ∶ 1、1 ∶ 1.5（g ∶ mL ）为糖化发酵加水量，研究料液比对糯米酒品 质的影响。采用传统酿造工艺，通过分析、测定不同料液比条件下糯米酒发酵期内的酒精度、氨基酸态氮、总酸、可溶 性固形物、感官评价，探讨料液比对其品质影响的变化规律。结果表明：料液比小，成品过于浓稠、糖度高，反之成品的 酒度、还原糖含量均不足。料液比为 1 ∶ 1 时，可生产、发酵出色泽亮黄、醇香浓郁、柔和爽口的糯米酒。 关键词 ： 料液比；糯米酒；发酵；品质 Effect of Material Liquid Ratio on Quality of Glutinous Rice Wine LIU Meng-jia ， ZHOU Qiang ， SHEN Li-yu ， HUANG Xiao-fen （Minman Institute of Science and Technology ， Fujian Normal University ， Quanzhou 362332 ， Fujian ， China ） ， ， ， Ａｂｓｔｒａｃｔ ： Using high quality glutinous rice as raw material selecting material to liquid ratio of 1 ∶ 0.5 1 ∶ 1 1 ∶ 1.5 as water addition during saccharification and fermentation ， the effect of solid-liquid ratio on glutinous rice wine quality was studied in this paper. Through analysis and determination of alcohol content ， amino nitrogen ， total acid ， soluble solids and sensory evaluation ， the changing regulations were also discussed. The results showed that ： the final product was thick and has high sugar content with small solid-liquid ratio ； conversely ， its alcohol content and reducing sugar content were not enough. We can produce excellent bright yellow ， full - bodied and soft glutinous rice wine under the solid-liquid ratio of 1 ∶ 1. Ｋｅｙ ｗｏｒｄｓ