Development of a Kind of Tartary Buckwheat Rice Wine

查看全文 作　　者：Weixin [1]WANG;Juan [1]XU;Peng [1]WU;Ting [1]HU;Junfeng [1]SHEN

机构地区：[1]Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploration of Dabie Mountains,Huanggang Normal University,College of Biological and Agricultural Resources,Huanggang 438000,China

出　　处：《Agricultural Biotechnology》索引2021年第10卷第3期,共4页

摘　　要：[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking. 关键词：Tartary buckwheat Rice wine Process optimization TASTE

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Development of a Kind of Tartary Buckwheat Rice Wine

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引证文献(3)

耦合文献(122)

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