湘莲酿造酒的研制

目的用湘莲做黄酒。方法优化酿造酒的生产工艺。结果按糯米∶莲子(W/W)=0∶100、20∶80、40∶60、50∶50、80∶20、100∶0进行原料配比,用清水洗净,30～40℃水浸泡3～4h,蒸汽蒸煮20～30min,摊凉至30～35℃,加入根霉曲与酵母曲,入坛,28～30℃发酵24～36h,按干原料∶20～24度酒=1∶4～5(W/V)加入调制好的白酒,拌匀,25～28℃后酵8～10d,均能酿造出理想的酿造酒,后酵时间延长,酒香味好,还可以根据需要进行酒的甜度调配。100%莲子酒的主要成分为蛋白质5.7%、氨基酸1.9%、总糖162.2g/L、总酸4.6g/L、总酯3.97g/L、维生素C6.2mg/100mL、酒精度21%～24%。结论湘莲黄酒营养丰富,莲子成分经过酒曲发酵后是否产生对人体有害的物质,还待进一步研究。

Preparing of Ricewine with Dried Lotus Seeds

Objective Using dried Lotus Seeds to repare ricewine. Metheds Optimic the production process of XiangLian ricewine. Result According to glutinous rice： lotus（W/W） = 0∶100, 20∶80, 40∶60,50∶50,80∶20 and 100∶0 for the raw material treatment proportion, rinse with water to soak for 3～4h at 30～40℃, steaming 30min, then cool to 30～35℃, and put in the jar with rhizopus and yeast, fermentation 24～36h at 28～30℃; joining modulated wine that the dry material to 20%～24% wine = 1∶4-5 （W）, mixed and fermentation for 8～10d at 25～28℃, both can brew out the ideal rice wine, the longer fermentation, the more fragrance, that also can be modulated according to the need of wine sweetness. The main components of the pure lotus wine are protein 5.7% and amino acids 1.9%, total sugar 162.2g/L, total acid 4.6g/L, total ester 3.97g/L, vitamin C 6.2 mg/100mL, alcohol is 21%～24%. Conclusion XiangLian ricewine was rich with nutrient. Wether harmful substances to human health produced after lotus fermentation or not is unknown, further study needed.