系列酒精度的孝感米酒生产工艺及其产品特点  

Production Techniques of Xiaogan Rice Wine of Different Alcoholicity & the Product Characteristics

作　　者：李纪亮[1] 

机构地区：[1]孝感学院生科院,湖北孝感432000

出　　处：《酿酒科技》2008年第7期26-28,共3页Liquor-Making Science & Technology

基　　金：湖北省星火计划项目2004BAS045:"10万吨优质稻米深加工及产业化发展"子课题:孝感米酒深度发酵生产工艺的研究

摘　　要：归纳了酒精度含量呈梯级的4种孝感米酒:无醇米酒(饮料型)、低醇米酒(甜型)、干醇米酒(米酒醪)、高醇米酒(深度发酵型)的生产工艺和产品特点。重点总结了深度发酵型米酒的研制方法并阐明其单因素与酒精度的关系。Xiaogan rice wine was classified into four types according to its ladder-shaped alcohol content： no-alcohol rice wine （beverage type）, low-alcohol rice wine （sweet type）, dry-alcohol rice wine （glutinous type）, and high-alcohol rice wine （deep fermentation type）. The production techniques of Xiaogan rice wine of different type and the product characteristics were summed up in this paper. Especially, the development of Xiaogan rice wine of deep fermentation type was summarized and the relationship of its monofactor with alcohol content was elaborated.

关 键 词：孝感米酒 深度发酵 生产工艺 产品特点 

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]