葛根糯米混合甜酒酿发酵工艺研究

以荆门地区葛根、糯米为原料，接种甜酒曲进行混合甜酒酿发酵。选取葛根与糯米的比例、酒曲接种量、发酵温度、发酵时间为条件，采用单因素试验和正交试验对混合甜酒酿的发酵工艺进行优化。结果表明，最佳发酵工艺为葛根与糯米质量比为1.0∶1.5、酒曲接种量为2.0%、发酵温度为30 ℃，发酵时间为3 d，在此条件下，制得的甜酒酿感官评分为85分，总糖含量为35.4%，酒精度为3.3%vol，黄酮含量为4.2 mg/100 mL，总酸含量为82.3 mg/100 mL（以柠檬酸计）。

Fermentation technology of sweet fermented glutinous rice with pueraria

Using pueraria and glutinous rice in Jingmen area as material, sweet fermented glutinous rice (or Laozao) was fermented by inoculating the sweet fermented rice starter. Using the ratio of glutinous rice and pueraria, starter inoculum, fermentation temperature and time as factors, the fermentation technology of sweet fermented glutinous rice were optimized by single factor and orthogonal experiments. The results showed that the optimum fermentation conditions were determined as follows: the mass ratio of pueraria and glutinous rice 1.0∶1.5, starter inoculum 2.0%, fermentation temperature 30 ℃ and time 3 d. Under the conditions, the sensory score of sweet fermented glutinous rice mixed with pueraria obtained was 85, total sugar content was 35.4%, alcohol content was 3.3%vol, flavonoids content was 4.2 mg/100 ml, and total acid content was 82.3 mg/100 ml (based on citric acid).