紅棗米酒的制作工藝研究

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摘 要：在傳統(tǒng)米酒的生產基礎上，添加棗汁，并對料水比、棗汁添加量、酒曲添加量相關參數(shù)進行試驗，進而得出最佳的紅棗米酒生產工藝。結果表明，紅棗米酒的最佳工藝配方為棗汁添加量50%，酒曲添加量0.5%，水添加量50%。制得的產品棗香酒香濃郁協(xié)調，口感柔和，酸甜適口。

關鍵詞：糯米；糖化；發(fā)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

紅棗，是鼠李科棗屬植物，原產于我國，具有

8 000多年的種植歷史，具有豐富的營養(yǎng)價值和藥用價值，富含蛋白質、糖類、脂肪、維生素、礦物質和C-AMP（環(huán)磷酸腺苷）、黃酮類、皂苷類等營養(yǎng)成分，其中維生素C含量遠遠高于柑橘、獼猴桃，被譽為維生素之王，有養(yǎng)胃、健脾、益血、滋補、養(yǎng)顏及強身之效。（剩余2986字）