糯米稠酒最佳糖化工艺条件研究  

A Study on Optimum Saccharification Conditions in the Production of Glutinous Rice Wine

作　　者：郭健[1] 许剑秋[1] 江贤君[1,2] 

机构地区：[1]湖北工学院生物工程系,430068 [2]武汉工业学院生物与化学工程系,430022

出　　处：《粮食与饲料工业》2000年第7期48-50,共3页Cereal & Feed Industry

摘　　要：对以糯米为原料生产稠酒的生产工艺要点进行了探讨 ,并对影响稠酒品质的因素 (糖化温度、糖化用曲量、糖化时间 )作了深入研究 ,确定了稠酒生产的最佳糖化工艺 。The main points of the production technology for making thick wine from glutinous rice were discussed. The factors in affecting quality of the wine such as saccharification temperature, yeast requirements and times were studied deeply. The optimum saccharification technology for production of the thick wine was determined, so as to provide an effective way for further processing of glutinous rice.

关 键 词：发酵酒 糯米稠酒 糖化 工艺条件 质量指标 

分 类 号：TS262.4[轻工技术与工程—发酵工程]