Research on Brewing Process Optimization of Holothuria leucospilota Glutinous Rice Wine
A nutritious and health-care rice wine was prepared through microbial fermentation with Holothuria leucospilota and glutinous rice as the main raw materials,supplemented by botanical medicinal materials.The comprehensive sensory score of the product was used as the evaluation index,and the brewing process of sea cucumber glutinous rice wine was optimized by single factor test and orthogonal test.The results showed that the optimal brewing conditions of sea cucumber glutinous rice wine were as follows:the addition of botanical materials was 1.0%,the addition of sea cucumber enzymolysis solution was 100 mL,the addition of distiller's yeast was 1.0%,the fermentation time was 96 h,and the fermentation temperature was 26℃.The Holothuria leucospilota glutinous rice wine brewed under this condition had bright color,harmonious and natural aroma,delicate and mellow taste,suitable sour and sweetness,and the content of oligopeptide in the wine was about 23 g·L-1.
万方数据
维普
