槐花甜酒酿的酿造工艺研究

以槐花、糯米为原料酿造新型槐花甜酒酿,并通过单因素实验和正交试验优化槐花添加量、甜酒曲添加量、糖化发酵时间和糖化发酵温度,同时检测成品的总糖、总酸、酒精度,评价其感官品质。结果表明,在槐花添加量2.5%、酒曲添加量0.8%、糖化发酵时间48 h、糖化发酵温度28℃的最优条件下,制得的槐花甜酒总糖28.43%、总酸0.262 g/100 mL、酒精含量2.9%,酒酿汁液呈现淡黄绿色,醇香、米香、槐花甜香交融细腻,口感爽滑,甜酸适口,感官评价最好。

Study on the Process of Sweet Sophora Japonica Rice Wine

The single factor experiment and orthogonal experiment were used to optimize the processing parameters of the sophora japonica dosage,sweet rice wine starter dosage,the temperature and time of saccharification and fermentation.Total sugar,total acid,alcohol and sensory qualities of product were measured.The results showed that the best conditions for sweet Sophora japonica rice wine was 2.5%of Sophora japonica dosage,0.8%of sweet rice wine starter dosage,at 28℃for 48 h.In these conditions,total sugar content,total acidity content and alcohol content were 28.43%,0.262 g/100 mL and 2.9%,respectively.Sweet sophora japonica rice wine had yellowish green color,rice and flower fragrance,smooth taste,and balanced sweet-and-sour taste.