“双曲生料发酵”制大米、高粱低度白酒  

Processing of rice and sorghum liquor with two distiller' s yeast by uncooked material fermentation

作　　者：刘忠义[1] 卢其斌[1] 张妙玲[1] 杨英顺[1] 李子龙[1] 

机构地区：[1]湘潭大学生物与食品工程系,411105

出　　处：《食品工业》2004年第4期24-26,共3页The Food Industry

摘　　要：实验研究了一种新的生料发酵方法。结果表明:在以大米和高粱为原料的混合生料发酵过程中加入另一种自制的芳香酒曲,酒的香味和品质得到明显改善,出酒率保持在高水平上。发酵温度,料水比影响发酵时间和出酒率。原料配比影响酒的风味和品质。By experiment, it is studied on a new fermentation method about uncooked rice and sorghum. Tests show that liquor's odor and flavor can be improved by putting the other distiller's yeast during uncooked materials fermentation . Meanwhile , high rate of liquor's yield can be retained . Fermentation temperature and ratio of material to water may influence the fermentation time and liquor's yield. The finish liquor's odor and quality is affected by proportion of rice to sorghum.

关 键 词：生料发酵方法 大米 高粱 原料配比 低度白酒 

分 类 号：TS262[轻工技术与工程—发酵工程]