不同原料对机械化酿制香雪酒影响的研究  

Study on the effect of different raw materials on the mechanical brewage of Xiangxue rice wine

作　　者：毛青钟[1] 陈宝良[1] 鲁瑞刚[1] 张水娟[1] 边佳娜[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2009年第4期23-25,29,共4页Jiangsu Condiment and Subsidiary Food

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：为了研究粳米、籼糯米、粳糯米、泰国籼糯米和加糟烧白酒的用量对机械化酿制香雪酒的影响,进行了试验研究。结果表明:不同的原料对机械化酿制而成的香雪酒是有影响的,以糯米为原料采用机械化酿制的香雪酒为最佳,其中以粳糯米更佳。只要原料米中淀粉含量足够,机械化酿制的香雪酒的糖度可达300 g/L以上,最高可达313 g/L。The adding amount of arak white wine and different materials, such as non - glutinous rice, milled long - grain glutinous rice, milled round - grain glutinous rice, Thailand milled long - grain glutinous rice will have different effects on the mechanical brewage of Xiangxue rice wine. The pilot study indicates the results as the followings ： different raw materials have different influences on the mechanical brewage of Xiangxue rice wine. Glutinous rice, especially milled round - grain glutinous rice has the optimum production of Xiangxue rice wine. Sufficient enough starch in raw rice can ensure the sugar degree of Xiangxue rice wine about 300 g/L, and 313 g/L for the best.

关 键 词：机械化香雪酒 酿制 原料 糯米 

分 类 号：TS262.4[轻工技术与工程—发酵工程]