烧酒白曲用于生料白米酒精发酵的研究  

Application of Shochu Koji in the Fermentation of Alcohol with Uncooked White Rice as Its Essentials

作　　者：椎木敏 刘义刚[2] 

机构地区：[1]日本国税厅酿造试验所 [2]四川食品发酵研究设计院,四川温江611130

出　　处：《酿酒科技》2001年第6期81-82,共2页Liquor-Making Science & Technology

摘　　要：研究了生料白米酿制传统烧酒 ,结果表明 ,烧酒曲的淀粉消化率非常高 ,达20% ,最佳 pH值为3.5。制曲米与原料米的比例减少至25% ,生料米原料仍能全部糖化 ,只是发酵前期速度较慢 ,后期则与熟料发酵相同。Shochu making with use of uncooked rice was investigated.Raw starch digestibility of shochu-koji was very high(20%),and the optimum pH for raw starch digestion was pH3.5.In spite of the koji-buai (koji-rice to rice ratio) reduced to 25%,the uncooked rice was fully saccharified in shochu-moromi.Also,the koji-buai decreased,the fermentation of uncooked rice was slow at the early stage of shochu-moromi.But,it became almost the same as that of cooked rice at the later stage.

关 键 词：烧酒 烧酒白曲 生料酒精发酵 生料白米 

分 类 号：TS262.3[轻工技术与工程—发酵工程]