莲子糯米酒酿造工艺研究

Study on brewing process of lotus seed rice wine

摘要: 以莲子和糯米为原料,通过不同条件对比分析对莲子糯米酒的酿造工艺进行探讨。结果表明:糯米蒸煮时间20 min、莲子蒸煮时间30 min,莲子糯米质量比为1∶2,料水比为1∶0.7,按原料质量百分比添加10%的麦曲、1.5%的酒曲和0.6%的淀粉酶,主发酵时间为7 d,温度28℃的工艺条件下,后发酵23 d,可酿制莲子糯米酒。其成品酒的各项理化指标与感官指标均符合国家标准GB/T 13662-2008的要求,具有独特的香气与风味,总酚含量为863.71μg/m L,总黄酮含量为135.12μg/m L,保健成分含量得到了提高。

Abstract: Through the contrastive analysis of different conditions,lotus seed Chinese rice wine brewing process was studied and result was obtained:Rice cooking time and lotus seed cooking time was 20 minutes and 30 minutes respectively. The mass ratio of lotus seed to rice was 1 ∶2,the ratio of material to water was 1 ∶0.7.Addition quantity of wheat starter,Chinese yeast and amylase was 10%,1.5% and 0.6% respectively. Main fermentation time was 7 day and main fermentation temperature was 28 ℃. Experiment results showed that the quality as well as the sensory evaluation of lotus seed Chinese rice wine meet the state standard of Chinese rice wine GB/T 13662-2008. The content of total polyphenol and total flavonoids in Lotus seed Chinese rice wine was 863.71 μg/m L and 135.12 μg/m L respectively.