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《Liquor-Making Science & Technology》 2007-12
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Development of Radix Puerariae Health Yellow Rice Wine

ZHU Dong-qing and KONG Qing-xin(Jiangsu Food Occupational Techniques College,Huai'an,Jiangsu 223003,China)  
Radix puerariae,corn and glutinous rice were used as raw materials to produce radix puerariae yellow rice wine by yellow rice wine production techniques.The effects of raw materials proportioning,fermentation temperature,and fermentation time on wine quality were investigated.The results showed that the optimum technical parameters were as follows: the ratio of Radix Puerariae,corn,glutinous rice was 1:1:2,chief fermentation at 30~31 ℃ for 5 d,then 25 d stable fermentation at 15~18 ℃.The produced wine had special taste and healthcare functions.
【Fund】: 江苏省淮安市科技局项目(HAN0517):葛根深加工技术研究
【CateGory Index】: TS262
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