Study on Processing Technology of Osmanthus Rice -wine

Abstract

Abstract: The processing technology of Osmanthus Rice-Wine was studied and the consistency of reducing sugar,alcohol and total acids in fermented liquor was assayed. The results showed that the main factors affeting the quality of product were the rice steaming time and the temperature of fermentation room. The optimum technological parameters were the rice steaming time 25min, ferment 50g ,the temperature of fermentation room at 22℃ The fermenting period was7 days with 25kg rice perbatch assayed by orthogonal test. The paper also showed that the taste of product could be improved effectively by the stirring fermented liquor after fermentation.

Key words: , Osmanthus rice-wine Fermentation Processing technolX；

LU Zhou-Min, WANG Zhao-Li, BAI Wei-Dong. Study on Processing Technology of Osmanthus Rice -wine[J]. FOOD SCIENCE, 2000, 21(12): 82-84.

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Study on Processing Technology of Osmanthus Rice -wine

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