期刊论文

中文

中国医药指南

1671-8194

2010

8

28

48-50

10.3969/j.issn.1671-8194.2010.28.025

长沙市科技局项目（k0803270-31）；

本校为第一机构

目的用湘莲做黄酒。方法优化酿造酒的生产工艺。结果按糯米∶莲子（W/W）=0∶100、20∶80、40∶60、50∶50、80∶20、100∶0进行原料配比,用清水洗净,30～40℃水浸泡3～4h,蒸汽蒸煮20～30min,摊凉至30～35℃,加入根霉曲与酵母曲,入坛,28～30℃发酵24～36h,按干原料∶20～24度酒=1∶4～5（W/V）加入调制好的白酒,拌匀,25～28℃后酵8～10d,均能酿造出理想的酿造酒,后酵时间延长,酒香味好,还可以根据需要进行酒的甜度调配。100%莲子酒的主要成分为蛋白质5.7%、氨基酸1.9%、总糖162.2g/L、总酸4.6g/L、总酯3.97g/L、维生素C6.2mg/100mL、酒精度21%～24%。结论湘莲黄酒营养丰富,莲子成分经过酒曲发酵...

Objective Using dried Lotus Seeds to repare ricewine. Metheds Optimic the production process of XiangLian ricewine. Result According to glutinous rice： lotus（W/W） = 0∶100, 20∶80, 40∶60,50∶50,80∶20 and 100∶0 for the raw material treatment proportion, rinse with water to soak for 3～4h at 30～40℃, steaming 30min, then cool to 30～35℃, and put in the jar with rhizopus and yeast, fermentation 24～36h at 28～30℃; joining modulated wine that the dry material to 20%～24% wine = 1∶4-5 （W）, mixed and fermentation for 8～10d at 25～28℃, b...