作者： 倪 斌，俞剑燊，胡 健，文 方，徐建芬，方逸群
以核桃、糯米为主要原料，研制新型营养型核桃米酒。通过单因素实验和正交实验确定最优工艺条件：核桃萃取液20 %，甜酒曲加量0.5 %，加水量1∶2.0 g/mL，发酵时间84 h，所得的核桃米酒口味细腻，澄清透明，风味独特，是老少皆宜的保健饮品。 |
核桃； 米酒； 发酵 |
Production of Walnut Rice Wine
NI Bin, YU Jianshen, HU Jian, WEN Fang, XU Jianfen and FANG Yiqun
Shanghai Jinfeng Winery Co. Ltd., Shanghai 200063, China
A new-type nutritious walnut rice wine had been developed successfully with walnut and glutinous rice as main raw materials. The optimum technical conditions were determined by single factor experiments and orthogonal experiments as follows: 20 % walnut extract, addition level of Jiuniang yeast of 0.5 %, water addition ratio as 1∶2.0 g/mL, and 84 h fermentation time. The produced walnut rice wine, as the healthcare beverage for all ages, was clear and transparent with fine taste and special flavor.
walnut; rice wine; fermentation