摘要：本文在确定选用甜味型的酒曲品种和整粒米蒸熟的原料预处理方式后，研究了加曲量、料水比、发酵时间、发酵温度对甜酒曲发酵米汁的感官品质、糖度、pH值、酒精度的影响。通过正交实验，得出糯米的最佳发酵条件为加曲量0。3%、料水比1:1、发酵温度30℃、发酵时间50h；血糯米的最佳发酵条件为加曲量0。4%、料水比1:1、发酵温度30℃、发酵时间50h。本文还确定了糯米-血糯米发酵饮料中，糯米发酵汁和血糯米发酵汁的最适比例为2:1。并进一步研究了以最优配比混合糯米和血糯米，进行混合发酵，结果表明混合发酵的发酵汁液的风味不如单独发酵。糯米最优发酵条件下的混合发酵汁，比血糯米最优发酵条件的混合发酵汁风味更好。80885

毕业论文关键词： 糯米；血糯米；甜酒曲；发酵；米饮料

Development of Fermented Rice Beverage with Sweet Koji

Abstract: The selection of sweet koji and raw materials pretreatment method of steamed whole rice was confirmed,and the effects of the amount of koji, the ratio of material to water, the fermentation time, and the fermentation temperature on the sensory quality, sugar content, pH value and alcohol content of fermented rice liquid were studied。 Through the orthogonal experiment, the optimum fermentation conditions of glutinous rice were determined as follows: the amount of koji is 0。3%, the ratio of material to water is 1:1, the fermentation temperature is 30℃, the fermentation time is 50 h。 The optimum fermentation conditions of red glutinous rice were also determined as: the amount of koji is 0。4%, the ratio of material to water is 1:1, the fermentation temperature is 30℃, the fermentation time is 50 h。 In addition, the optimum ratio of fermented glutinous rice liquid to fermented red glutinous rice liquid was investigated。 The result showed that the optimum proportion is 2:1。 Then, mixed fermentation with the optimum ratio of glutinous rice to red glutinous rice was further studied。 The results showed that the flavor of mixed fermented liquid is not as good as separated fermented liquid。 The flavor of mixed fermented liquid under the optimum fermentation condition of glutinous rice is better than that under the optimum fermentation condition of red glutinous rice。

Key Words：glutinous rice；red glutinous rice；sweet koji；fermentation；rice beverage

目录

1 绪论 1

1。1 糯米 1

1。2 血糯米 1

1。3 甜酒曲 2

1。3。1 根霉 2

1。3。2 酵母 2

1。3。3 甜酒曲发酵机理 3

1。4 甜酒曲发酵米饮料 3

1。5 本课题的研究目的和意义 4

2 实验材料与方法 6

2。1 实验材料 6

2。2 实验仪器与设备 6

2。3 实验方法 6

2。3。1 甜酒曲发酵米饮料的制作 6

2。3。2 甜酒曲品种的选择 7

2。3。3 原料预处理方式的确定 7

2。3。4 发酵条件对甜酒曲发酵米汁的品质影响 7

2。3。5 甜酒曲发酵条件的正交优化 7

2。3。6 甜酒曲发酵米饮料的调配及混合发酵 8

2。3。7 甜酒曲发酵米汁的感官评定