无蒸煮酿造的麦曲黄酒  

Brewing of Wheat-starter Yellow Rice Wine by the Technology of Un-cooking and Un-steaming

作　　者：叶春勇 陈佩仁 

机构地区：[1]浙江省柑桔研究所,浙江台州318020 [2]浙江台州市黄岩食品科技学会,浙江台州318020

出　　处：《酿酒科技》2005年第7期60-61,64,共3页Liquor-Making Science & Technology

摘　　要：采用无蒸煮方法酿造麦曲黄酒,不仅能节约60%以上的能源和降低人工、水、电消耗20%,而且可较大幅度提高淀粉和蛋白质的利用率;酒度14.5%(v/v)黄酒的原料出酒率较传统工艺可提高30%以上,成品干黄酒氨基酸态氮含量能增长70%～100%;产品色、香、味、格毫不逊色于传统工艺酿造的黄酒。The brewing of wheat-starter yellow rice wine by the technology of un-cooking and un-steaming could save more than 60 % energy resources, decrease manpower, water and electricity by 20 %, and increase greatly the utilization rate of amylum and protein. The output rate of 14.5 %(v/v) yellow rice wine by the new technology could increase by more than 30 % and amino acid nitrogen content of product dry wine increased by 70 %～100 %. The color, aroma, taste and wine styles of the newly produced yellow rice wine were parallel with the wine produced by traditional technology.

关 键 词：黄酒 无蒸煮 传统 酿造 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]