不同工艺酿制糯米黄酒的研究  

Different brewing technologies of glutinous rice wine

作　　者：黄瑶[1] 廖春燕[1] 廖兰[1] 易弋[1] 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《广西工学院学报》2013年第2期78-80,共3页Journal of Guangxi University of Technology

基　　金：广西教育厅科研项目(201204LX262);广西工学院科学基金项目(院科自1166214)资助

摘　　要：为了探索黄酒生产的新工艺,研究了传统加曲法、纯菌种糖化发酵法、使用生料加酶糖化法等几种不同生产工艺对糯米黄酒质量的影响,结果表明:使用纯菌种先糖化后发酵工艺的效果最好,可以增加黄酒的酒精度和氨基酸态氮含量,提高产品质量.The study is to explore the new technology of yellow rice wine production. The paper evaluates the different brewing technologies of glutinous yellow rice wine in the traditional ways, the pure strains saccharifying fermentation method, and the raw enzymatic saccharification method. The experimental results demonstrate that the best process is the one using pure strain saccharification for second fermentation. It could increase the alcohol degree and the content of amino acid nitrogen of the yellow rice wine, and then improve the quality of products.

关 键 词：糯米 黄酒 工艺 

分 类 号：TS261[轻工技术与工程—发酵工程]