机械化生产乌衣红曲黄酒的工艺技术和质量控制  

The mechanized production technology of black-skin-red-koji yellow rice wine and its quality control

作　　者：毛青钟[1] 屠小夫 嘉晓勤[3] 周立平[3] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030 [2]绍兴市中等专业学校,浙江绍兴312000 [3]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《江苏调味副食品》2011年第1期22-26,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：为了提高乌衣红曲黄酒的质量和品质适应当今的消费需求,介绍了机械化乌衣红曲黄酒的生产工艺流程和原料要求,详细论述了浸米、放浆水、蒸饭、投料、搅拌、榨酒、澄清、煎酒及陈酿等机械化大罐发酵生产乌衣红曲黄酒各个工序的工艺条件和操作要求,认为只有在各道工序中严格把关、控制好工艺条件,才能确保酿出优质的传统乌衣红曲干型黄酒。The quality of black-skin-red-koji yellow rice wine needs to be improved to meet consumers＇ demands.The technological process of mechanized production of black-skin-red-koji yellow rice wine and its raw materials requirements are introduced.The technical and operational requirements of production process are described in detail,including rice steeping,slurry water releasing,rice steaming,feeding,stirring,squeezing,clarifying,boiling,aging and etc.It finally points out that only the strict process management and serious technology requirement can ensure the good quality of black-skin-red-koji dry yellow rice wine.

关 键 词：乌衣红曲 黄酒 工艺 要求 质量 

分 类 号：TS262.4[轻工技术与工程—发酵工程]