蒸煮方法改变对黄酒和糟烧白酒质量及原料利用的影响  

Cooking Methods of Yellow Rice Wine and Chinese Spirit And Materials Quality Liquor by Burning

作　　者：陈佩仁 王有崇 王林秋 

机构地区：[1]浙江台州市黄岩食品科技学会,浙江台州318020

出　　处：《酿酒》2010年第4期58-60,共3页Liquor Making

摘　　要：传统的黄酒酿造,大米必须经过较长时间的常压蒸煮,使淀粉颗粒充分膨胀成米饭,近似完全地成为糊化淀粉(α-淀粉),才利于淀粉酶等酶类的水解和酵母菌的发酵产酒。半生不熟的米饭,极易导致发酵醪和二次发酵板糟的腐败变质,且会严重影响成品黄酒和糟烧白酒的产品质量和对原料的利用。The traditional rice wine brewing must be after a long time of atmospheric cooking, starch grain of rice, approximate expansion become fully completely manufacture gelatinized starch (alpha starch), is conducive to amylase enzymes hydrolysis and yeasts such liquor fermentation. The rice, vulnerable to ferment fermentation broth and secondary fermentation plate, and the terrible deterioration will seriously affect product wine and liquor product quality burn worse for rawmaterirals and the use.

关 键 词：传统酿造 黄酒 糟烧 产品质量原料利用 

分 类 号：TS262[轻工技术与工程—发酵工程]