“双曲生料发酵”酿制混合谷物酒的研究  

Studied on "Two Variety of Distiller's Yeasts Uncooked Material Fermentation Method" about Mixed Cereals

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

机构地区：[1]湘潭大学生物与食品工程系,湖南湖潭411105

出　　处：《酿酒》2004年第5期79-82,共4页Liquor Making

摘　　要：实验研究了一种新的生料发酵方法。结果表明 :在大米、玉米、高粱与小麦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 。By experiment, it is studied on a new uncooked material fermentation method about uncooked mixed cereal. Tests show: during uncooked mixed cereals fermentation, liquor's odor and flavor can be improved by putting the other distiller's yeast. Meanwhile, high rate of liquor's yield can be retained. Fermentation temperature and rate of material to water may influence the fermentation time and liquor's yield.

关 键 词：生料发酵 出酒率 酿制 酒曲 大米 发酵温度 发酵时间 高粱 小麦 玉米 

分 类 号：TS262[轻工技术与工程—发酵工程] TS264.22[轻工技术与工程—食品科学与工程]