以糯米、玉米为主要原料，通过接种酒曲进行混合酒酿发酵，选取糯米和玉米配比、酒药添加量、发酵时间、发酵温度为主要因素，采用正交试验对混合酒酿的发酵工艺进行优化。结果表明，最佳发酵条件为糯米与玉米配比为1∶3，酒曲添加量为1．0％，发酵温度38℃，发酵28h。此甜酒具有较强的清除 DPPH 自由基的能力，其 IC50为10．07μL。%Taking glutinous rice and corn as main material,sweet rice wine was fermented by inoculating koji .Using glutinous rice and corn ratio,koji addition,fermentation time as well as fermentation temperature as factors,through orthogonal experiment,the optimal technological parameters of fermentation were deter-mined as follow:corn and glutinous rice ratio 3 ∶1 ,koji addition 1 .0%,temperature 38°c,and time 28h.
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