粳米碎米清酒的工艺研究  

Study on the Production Techniques of Broken Japonica Rice Sake

作　　者：李健[1] 刘丹[1] 张若男 刘宁[1] 陈姝娟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江护理高等专科学校,黑龙江哈尔滨150036

出　　处：《酿酒科技》2011年第2期51-54,共4页Liquor-Making Science & Technology

摘　　要：碎米的营养成分与大米相近,但价格却远比大米低廉。采用粳米碎米为原料,以米曲霉为糖化剂,接种清酒酵母,应用液态发酵法,并结合现代清酒酿造新技术,开发研制生产碎米清酒。结果表明,碎米清酒的出酒率高、澄清透明、淡黄色、酒体协调无异味,氨基酸总含量为1.144%,共含有26种香气成分。The nutritional ingredients of broken rice are close to rice, however, its price is much cheaper. Broken japonica rice was used as raw materials, Aspergillus oryzae was used as saccharifying agent, and liquid fermentation method combined with modem sake-making techniques were applied to produce broken japonica rice sake. The produced sake was clear and transparent, and light-yellow in color with harmonious wine body and no off-flavor. Besides, the yield of sake by broken japonica rice was quite high and the total content of amino acids in the produced sake was 1.144 % and there were 26 flavoring components in the produced sake.

关 键 词：清酒 粳米碎米 发酵 工艺 

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]