改善免蒸煮黄酒口感的研究  

The study on improving flavour of uncooked yellow rice wine

作　　者：张凤英[1] 颜贤仔[1] 闵嗣璠[1] 周志娥[1] 高琼[1] 

机构地区：[1]江西农业大学食品科学系,南昌330045

出　　处：《酿酒》2004年第6期44-46,共3页Liquor Making

摘　　要：对免蒸煮黄酒口感的改善进行了研究。结果表明 :加入原料量的 0 .0 5 %的 1号曲、0 .5 %的 2号曲、0 .0 5 %的 3号曲、0 .2 75 %的 4号曲、0 .0 5 %的 5号曲、2 5 0 %的水 ,糯米不经蒸煮可直接发酵 ,在 30℃下 ,发酵 6d酿造出的黄酒酒度较高、口感较好、香味较浓。同时在投料发酵时添加少量的 1号黑糯米、荞麦、菠萝汁。Improving flavour of uncooked yellow rice wine have been study in this paper.The experiments showed:When the uncooked yellow rice wine is saccharificated and femented in 30℃, 0.05% No1 qu, 0.25% No2 qu, 0.05% No3 qu, 0.275% No4 qu, 0.05% No5 qu, 250% water are added into it. Not only the alcohol content of rice wine is the highest,but also the taste and smell is better after six days, fermentation.At the same time , 5% No1 black rice,5% pineapple juice,a little licorice were added to fermentative liquid will remarkeable improve smell and taste of uncooked yellow rice wine.

关 键 词：黄酒 蒸煮 口感 糯米 发酵 菠萝汁 酒度 荞麦 投料 改善 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS275[轻工技术与工程—食品科学与工程]