摘要： 以玫瑰干花和糯米为原料，研究了糯米酒初酒的发酵工艺条件。并将玫瑰干花以一定的工艺制成花米酊，按特定的比例与发酵后的糯米酒进行调配。以单因素试验及正交试验，通过测定总糖，总酸，酒精度及感官评价等指标确定发酵条件，分析出最佳工艺参数。结果表明，发酵前5d总糖含量较多但随着发酵的进行逐渐转化成酒精，发酵5d后总糖及酒精度都趋于稳定。同时以水米比1：0。8、发酵温度28℃、发酵时间为5~7天、加曲量0。01%为糯米酒初酒的发酵工艺，调配玫瑰花米酊25%、蔗糖6%、柠檬酸0。3%。最终得到一款风味怡人，美容养颜，清爽开胃的功能性玫瑰花糯米酒饮品。78777

毕业论文关键词： 玫瑰花酿；糯米酒；发酵；工艺条件

Development of Rose Glutinous Rice Wine

Abstract: The fermentation conditions of glutinous rice wine were studied by using dried rose and glutinous rice as raw materials。 And the roses dried flowers with a certain process made of rice tincture, according to a specific proportion and the fermentation of glutinous rice wine after deployment。 The optimum conditions were determined by single factor test and orthogonal test。 The fermentation conditions were determined by measuring the total sugar, total acid, alcohol and sensory evaluation。 The results showed that the total sugar content was more than 5 days before fermentation, but the total sugar and alcohol content became stable after 5 days of fermentation。 At the same time, the ratio of water to rice was 1: 0。8, the fermentation temperature was 28 ℃, the fermentation time was 5 ~ 7 days, and the curvature was 0。01%。 The fermentation process of glutinous rice wine was 25%, 6% citric acid, 0。3%。 And finally get a pleasant flavor, beauty beauty, refreshing appetizer of functional roses glutinous rice wine drinks。

Keywords: rose wine；glutinous rice wine；fermentation；process conditions

目录

1绪论 1

1。1玫瑰、米酒资源概述 1

1。1。1玫瑰资源概述 1

1。1。2 糯米酒资源概述 1

1。1。3 玫瑰的功效 1

1。1。4 糯米酒的功效 1

1。2玫瑰糯米酒的研究现状 2

1。3玫瑰糯米酒的研究意义 2

1。4本论文的主要研究内容 3

2实验材料和方法 4

2。1实验材料 4

2。1。1实验原料 4

2。1。2实验仪器 4

2。1。3实验试剂 4

2。2测定方法 4

2。2。1理化指标 4

2。3实验方法 5

2。3。1糯米酒的酿造及流程图 5

2。3。2糯米酒发酵工艺条件的确定 6

2。3。3测定项目及方法 7

2。3。4玫瑰花的浸制 9

2。3。5调配成品 9

3．结果与分析 11

3。1糯米酒发酵工艺条件的确定 11

3。1。1预实验（水米比例的确定） 11

3。1。2预实验（拌曲方式）