Abstract
With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in color and clear and transparent.
Publication Date
2-28-2015
First Page
181
Last Page
185
DOI
10.13652/j.issn.1003-5788.2015.01.042
Recommended Citation
Ping, WAN; Hong, LIU; Ling, TANG; Jianbing, LONG; and Lianxin, PENG
(2015)
"Research on fermentation technology for buckwheat sweet rice wine by Tan-fan method,"
Food and Machinery: Vol. 31:
Iss.
1, Article 42.
DOI: 10.13652/j.issn.1003-5788.2015.01.042
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/42
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