焙炒米酿制黄酒的中试报告  

Pilot test report on the yellow rice wine production with rice puff

作　　者：毛青钟[1] 张水娟[1] 鲁瑞刚[1] 边佳娜[1] 高永强[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2007年第5期15-17,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了减少污染、开发不同香型和风味的黄酒新品种,以速酿酒母和淋饭酒母作酒母用焙炒米酿制焙炒米黄酒,结果表明用焙炒米酿制焙炒米黄酒是可行的,酿制的黄酒有独特的焙炒米香,口感清爽、柔和,无浸米废水,麦曲用量可减少4.3%以上。In order to eliminate pollution, and develop new flavors and new types of yellow rice wine, rapid -fermen- ting yeast and fermenting mash are used as yeast, and puffed rice is used to make yellow rice wine. The final result proves it feasible to produce yellow rice wine with puffed rice. With a special flavor, the final product tastes nice. And the amount of wheat koji can be cut down by 4.3% due to no waste.

关 键 词：黄酒 焙炒米 中试 

分 类 号：TS262.4[轻工技术与工程—发酵工程]