燕麦红曲黄酒生产工艺初步研究
关键词： 黄酒；红曲黄酒；黄酒研究；黄酒生产；生产工艺
Preliminary studies of oats monascus rice wine production techniques
Abstract：This experiment by oat and red kojic rice as the main raw material, using monascus fermentation oats brewed rice wine.To shorten the production week, improve liquor quality, easy to manage, this experiment adopts the collaboration with red kojic rice leaven, and the influence of liquor medicine curve ratio, fermentation time and fermentation temperature in four main factors by single factor experiment.And in the determination of alcohol content, total sugar, total acid after the orthogonal experiment design, add the sensory evaluation criteria, comprehensive evaluation of the finished product oats red kojic rice wine of physical and chemical index and sensory index, the best fermentation conditions were determined, so as to explore a basic production process route: 10% dosage of red kojic rice, dosage of collaboration for 0.6%, fermentation time for 7 days, the fermentation temperature is 29℃.Under the condition of the fermentation product wine taste fresh, mellow and refreshing, colour and lustre is red, clear and transparent, ruby red color, aroma is quiet and tastefully laid out, with a unique style.
KeyWords: Chinese rice wine;Red kojic rice wine;Research of yellow rice wine;Produciton of yellow rice wine;Production technology
目 录
1 引言1
1.1 黄酒1
1.1.1 营养功效简述1
1.2 红曲1
1.2.1 营养功效简述及研究现状2
1.3 燕麦米2
1.3.1 营养价值简述3
1.4 黄酒生产和研究现状3
1.4.1 黄酒生产工艺3
1.4.2 黄酒的国内外研究现状4
1.5 本课题的研究目的和意义5
2 实验材料与方法6
2.1 实验材料6
2.1.1 实验原料6
2.1.2 实验试剂及药品6
2.1.3 实验仪器6
2.2 实验方法7
2.2.1 实验原料的预处理7
2.2.2 燕麦红曲黄酒生产工艺流程7
2.2.3 燕麦红曲黄酒中澄清剂的添加7
2.2.4 燕麦红曲黄酒中总糖的测定7
2.2.5 燕麦红曲黄酒中酒精度的测定7
2.2.6 燕麦红曲黄酒中总酸的测定8
2.3 实验方案8
2.3.1 燕麦红曲黄酒发酵过程实验8
2.3.2 单因素实验8
2.3.3 正交实验9
2.3.4 感官质量评分标准9
3 实验结果与分析11
3.1 壳聚糖的澄清效果11
3.2 燕麦红曲黄酒发酵过程分析12
3.3 单因素实验结果12
3.3.1 发酵时间对燕麦红曲黄酒发酵的影响12
3.3.2 红曲用量对燕麦红曲黄酒发酵的影响13
3.3.3 酒药用量对燕麦红曲黄酒发酵的影响13
3.3.4 发酵温度对燕麦红曲黄酒发酵的影响15
3.4 正交实验结果15
3.4.1 燕麦红曲黄酒生产工艺正交实验结果15
3.4.2 正交实验各指标极差分析结果16
3.5 实验分析16
4 实验结论18