机械化黄酒发酵醪的酸败原因及防止方法  

Rancidity of fermented mash of mechanical yellow rice wine and its prevention measures

作　　者：毛青钟[1] 鲁瑞刚[1] 张水娟[1] 边佳娜[1] 高永强[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2007年第6期28-32,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：为了防止机械化黄酒生产中发酵醪的酸败,阐述了机械化黄酒生产中发酵醪酸败的机理和发酵醪酸败的原因,主要是速酿酒母培养差、生麦曲和熟麦曲质量差、浸米浆水酸度的影响、米质差、蒸饭质量差、投料配比不正确、前酵温度控制偏高或偏低、卫生管理差、后发酵期气温的快速升高和原料不洁等方面,并提出了防止机械化黄酒生产中发酵醪酸败的方法及酸败黄酒的处理方法。In order to prevent the rancidity forming of fermented mash in the production of mechanical yellow rice wine,the mechanism and causes of fermented mash's rancidity are explained as the following.They are culture differ- ence of instant yeast,quality difference between raw wheat koji and cooked wheat koji,the acidity influence of rice milk,the quality difference of rice and steamed rice,the inaccurate ratio of ingredients,the higher or lower temperature in pre-fermentation,inferior sanitation,the shortly-rising temperature in post-fermentation and the unclean raw materials etc.The anti-rancidity measures in the production of mechanical yellow rice wine and its processing meth- ods are also pointed out.

关 键 词：机械化黄酒 酸败 原因 方法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]