摘要： 本文以桂花和糯米为原料，对不同酵母发酵的糯米酒进行了比对，优选出在色泽、口感、酒精度等方面都较为优良的一种酵母，并通过单因素了解发酵时间、发酵温度、酒曲量这三种因素对于糯米酒品质的影响，随后用正交实验对糯米酒的发酵工艺和桂花米酒的发酵和配制工艺进行了优化，又通过感官评价和理化指标的综合比较，最终确定采用干桂花和糯米一同酿造的方式为最佳的发酵工艺，具体内容是将干桂花在拌曲时加入，与糯米一起进行糖化发酵的工艺，酿造出来的桂花米酒，酒香和花香融为一体，口感突出，确定发酵条件最佳组合：酒曲添加量为1。0%，桂花添加量1。5%，发酵时间6d，得到的产品，既增加了桂花的香气，也丰富了产品的营养价值。81263

毕业论文关键词：桂花；糯米酒；米酒发酵

Study on the Technological Condition of osmanthus rice wine

Abstract：In this paper, Osmanthus fragrans and glutinous rice were used as raw materials。 Through comparing the different yeasts, choose the better one on details of rice wine, including color,taste and alcohol content。 And the optimum fermentation conditions were as follows: fermentation time, fermentation temperature and quantity of yeast。 The effects of these three factors on the quality of glutinous rice wine were studied。 Then, the fermentation process of rice wine and the fermentation and preparation process of osmanthus rice wine were optimized by orthogonal experiments。 Through the comprehensive comparison of sensory evaluation and physical and chemical indexes, dry sweet-scented osmanthus - glutinous rice brewed the way for the best fermentation process, refers to the dry sweet-scented osmanthus in the mix to join, with glutinous rice in saccharification and fermentation process。Brewing out of the sweet-scented osmanthus wine, wine and flowers into one, has prominent taste。 The best combination of fermentation conditions: the quantity of yeast 1。0%, the quantity of osmanthus 1。5%, fermentation time 6 days, so that the osmanthus rice wine was added the aroma and enriched the nutritional value of rice wine。

Keywords：osmanthus; glutinous rice wine; fermentation of rice wine 

目 录

1。绪论 1

1。1  桂花和糯米的概述 1

1。1。1桂花概述 1

1。1。2  桂花的营养价值 1

1。1。3  糯米概述 2

1。1。4  糯米的营养及功效 2

1。1。5  花卉糯米酒概述 2

1。2  桂花和米酒的加工利用现状 3

1。2。1  桂花 3

1。2。2  米酒 3

1。3  发酵酒的研究现状 4

1。4  酵母在酿造酒中的应用 4

1。5  研究目的及意义 5

1。6  研究内容 5

2。材料与方法 6

2。1  实验材料与设备 6

2。1。1  实验材料 6

2。1。2  主要仪器设备 6

2。2  实验方法 6

2。2。1  工艺流程 6

2。2。2  操作要点