红枣米酒的制作工艺研究

打开文本图片集

摘 要：在传统米酒的生产基础上，添加枣汁，并对料水比、枣汁添加量、酒曲添加量相关参数进行试验，进而得出最佳的红枣米酒生产工艺。结果表明，红枣米酒的最佳工艺配方为枣汁添加量50%，酒曲添加量0.5%，水添加量50%。制得的产品枣香酒香浓郁协调，口感柔和，酸甜适口。

关键词：糯米；糖化；发酵

Study on the Processing Technology of Red Jujube Glutinous Rice Wine

ZHOU Xue， LI Lili， ZHANG Yining

（Yingkou Inspection and Testing Center for Food and Drug Control， Yingkou 115000， China）

Abstract： On the basis of traditional rice wine production， jujube juice is added， and relevant parameters such as material water ratio， jujube juice addition amount， and koji addition amount are tested to determine the optimal production process of red jujube rice wine. The results showed that the optimal process formula for red jujube rice wine was 50% jujube juice addition， 0.5% koji addition， and 50% water addition. The produced product has a strong and harmonious jujube aroma， a soft taste， and a pleasant acidity and sweetness.

Keywords： glutinous rice; glycosylated; fermentation

红枣，是鼠李科枣属植物，原产于我国，具有

8 000多年的种植历史，具有丰富的营养价值和药用价值，富含蛋白质、糖类、脂肪、维生素、矿物质和C-AMP（环磷酸腺苷）、黄酮类、皂苷类等营养成分，其中维生素C含量远远高于柑橘、猕猴桃，被誉为维生素之王，有养胃、健脾、益血、滋补、养颜及强身之效。（剩余2986字）