香蕉—黄瓜复合米酒发酵工艺研究

以香蕉、黄瓜、糯米为原料,在单因素实验的基础上通过正交试验得到复合米酒最佳发酵工艺。结果表明:在果粒添加量15%,接种量0.5%,发酵时间36 h及发酵温度28℃条件下可获得色泽微黄、透明、果香与酒香和谐的复合果味米酒。

Research of Fermentation Process of Compound Banana and Cucumber Rice Wine

Banana, cucumber, glutinous riceas the main raw material, according the results of single factor experiment, optimal formula of compound rice wine was obtained through orthogonal experiment. The results showed that:Based on the optimal process with fruit grain 15%, inoculationquantity 0.5%, fermentation time 36 h and fermentation temperature 28℃, compound rice winerepresented slight yellow transparent and harmonious taste of fruit and wine lfavor.