黑米清酒生产工艺的研究  

STUDY OF PRODUCING TECHNOLOGY OF THE PURE WINE IN BLACK RICE

作　　者：高玉荣[1] 李大鹏[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《酿酒》2004年第5期100-102,共3页Liquor Making

摘　　要：以黑米、大米为原料 ,采用液态发酵法 ,通过正交实验 ,确定黑米清酒的最佳发酵条件 ,发酵液初始pH值为 5 .0 ;酒母添加量为 5 % ;米曲添加量为 0 .2 %。获得 16°、口味协调、玫瑰红色的黑米清酒 ,并对黑米清酒的理化指标。By means of liquid ferment ,the pure wine in black rice which contains 4% by volume alcohol were brewed.With blach rice and white rice as the raw material,using experimentation of hand over,the best producing condition of pH 5.0,the volume of adding yeast 5%, adding rice loji 0.2%were determinated. Those conditions were The pure wine produced has a good taste and a rose-red color.At last the indices of sense and chemistry of pure wine were analysed.

关 键 词：清酒 黑米 酒母 液态发酵法 感官指标 理化指标 大米 初始PH值 工艺 发酵液 

分 类 号：TS262[轻工技术与工程—发酵工程] TS213[轻工技术与工程—食品科学与工程]