摘要：糖化发酵时添加桂花与糯米拌曲混合发酵，发酵条件为加曲量1%，桂花添加量1.5%，料水比1:1，30℃糖化发酵2d，冰箱后熟发酵2d，制得花香型米发酵液。桂花糯米混合发酵过程中，发酵12h-24h霉菌生长速度最快，发酵12h-48h酵母菌大量繁殖，发酵24h-48h糖化酶活力增长快速，发酵24h-36h淀粉残留量迅速减少，发酵12h-36h米发酵液还原糖含量快速增加。发酵96h时米发酵液的糖度为20.2°Bx、pH值为3.3、酒精度5%，灰分0.39g/100mL、粗蛋白1.41g/100mL、还原糖18.6g/100mL、氨基酸总量0.56g/100g，5mL米发酵液的亚硝酸盐清除率为4.7%。花香型谷物发酵饮料中，发酵液与纯净水的最佳比例为1:1，此时饮料口感酸甜，香气纯正，酒度适宜。

关键词：谷物发酵；甜酒曲；花卉 

Development of Fermented Grain Beverage with Flowers 

Abstract:During the saccharification and fermentation, osmanthus and glutinous rice were mixed and fermented. The fermentation conditions included adding 1% of the amount of curve, 1.5% of sweet-scented osmanthus, 1:1 ratio of material to water, saccharification and fermentation for 2 days at 30°C, and fermenting for 2 days in the refrigerator to obtain a floral type. Rice fermentation broth. During the mixed fermentation of Osmanthus fragrans glutinous rice, the growth rate of moulds was fastest in the 12h-24h fermentation, the yeasts proliferated in the fermentation for 12h-48h, the glucoamylase activity increased rapidly in the fermentation of 24h-48h, the starch residue in the fermentation24h-36hdecreased rapidly, and the fermentation time was 12h-36h. Rice fermentation broth rapidly increased in reducing sugar content. The fermentation broth had a sugar content of 20.2°Bx, pH value of 3.3, alcohol content of 5%, ash content of 0.39g/100mL, crude protein of 1.41g/100mL and reducing sugar of 18.6g/100mL. The total amount of amino acids was 0.56 g/100 g, and the nitrite removal rate of 5 mL rice fermentation liquid was 4.7%. In floral aroma fermented beverages, the optimum ratio of fermented liquid to distilled water is 1:1. At this time, the taste of the beverage is sweet and sour, the aroma is pure, and the alcoholicity is appropriate.

Key Words：grain fermentation；sweet koji；flower

目  录

1 绪论 1

1.1 甜酒曲 1

1.1.1 甜酒曲发酵机理 1

1.1.2 甜酒曲中霉菌的研究 1

1.1.3 甜酒曲中酵母的研究 1

1.1.4 甜酒曲中细菌的研究 2

1.2 谷物发酵饮料 2

1.3 谷物发酵的营养价值 2

1.4 花卉饮料的开发 3

1.5 花卉谷物发酵饮料 3

1.6 本课题的研究目的和意义 4

2 实验材料与方法 6

2.1 实验主要原料与试剂 6

2.2 实验仪器与设备 7

2.3 实验方法 7

2.3.1 米发酵汁的工艺流程 7

2.3.2 花卉添加方式的确定 8

2.3.3 最佳花卉及添加量的确定 8

2.3.4 发酵液中酵母菌、霉菌的测定 8

2.3.5 糖化酶活力的测定 9

2.3.6 淀粉残留量的测定 9