SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Development of konjak rice wine
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    Abstract:

    Konjaku rice wine was prepared by using broken rice and konjaku powder based on traditional techniques. The effect of the addition amount of konjaku powder, the addition amount of distillers yeast, fermentation temperature and fermentation time on sensory evaluation was investigated by single factor and orthogonal experiments. The results showed that the optimal manufacture process was addition amount of konjaku powder 4%, addition amount addition amount of distillers yeast 1.0%, fermentation temperature 30℃,and fermentation time 72h. The total sugar content was 325.68mg/mL, pH value3.27, soluble solids content 10.40%, alcoholic strength 5.47%.

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  • Received:
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  • Online: September 26,2016
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