[1]朱俊玲,陈瑶,梁凯,等.小米悬浮醪糟的制作研究[J].中国调味品,2021,46(1):95-100.
 Study on the Production of Millet Suspended Mash Lees[J].CHINA CONDIMENT,2021,46(1):95-100.
点击复制

小米悬浮醪糟的制作研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
95-100
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Study on the Production of Millet Suspended Mash Lees
作者:
朱俊玲陈瑶梁凯郝利平
文献标志码:
A
摘要:
本试验旨在研究小米悬浮醪糟的制作工艺和影响配方的因素。对小米先进行预处理与熟化,采用对比法,确定小米最适浸泡时间为6h,最适用水量为1∶2;熟化最适料水比为1∶1.5,蒸制最佳时间为30min。以小米熟化后的产品为原料,通过微生物发酵,采用单因素及正交试验,经感官评价,确定小米悬浮醪糟的制作工艺。结果表明,小米发酵工艺的优化条件为:接种量1%,加糖量2%,发酵时间4d。本产品调制中,小米悬浮醪糟产品的最佳条件为:结冷胶用量0.3%,绵白糖用量10%,柠檬酸用量0.14%,用此配方制作的小米悬浮醪糟外观呈悬浮状态,酸甜适中,有醪糟味。
Abstract:
The purpose of this experiment was to study the production process of millet suspended mash and the factors affecting its formulation.In this experiment, millet was pretreated and matured first.The optimum soaking time and water consumption of millet were 6 h, 1: 2, 1: 1.5 and 30 min, respectively.Then the product of millet ripening was used as raw material, through microorganism fermentation, single factor and orthogonal test, sensory evaluation, to determine the production process of millet suspended mash lees.The results showed that the optimum conditions of millet fermentation were as follows: inoculation amount was 1, sugar content was 2 and fermentation time was 4 days.In the preparation of the product, the optimum conditions of millet suspension mash lees are as follows: the amount of cold glue is 0.3, the amount of white sugar is 10 and the amount of citric acid is 0.14.The appearance of millet suspended mash grain made by this formula is suspended state, acid and sweet moderate, mash bad taste
更新日期/Last Update: 2021-01-22