利用高温流化米酿制新型黄酒  

Producing a new type rice wine with the rice fluidized in high temperature

作　　者：彭昌亚[1] 张建华[1] 帅桂兰[1] 赵光鳌[1] 毛忠贵[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214036

出　　处：《酿酒》2002年第2期90-91,共2页Liquor Making

摘　　要：我们将高温流化技术应用于黄酒生产的原料处理中 ,酿制了新型的高温流化米黄酒 ,并对高温流化米黄酒和蒸饭黄酒的成分进行了比较。发现高温流化米黄酒的各项成分与蒸饭黄酒的指标相近 ,但其中氨基氮较之蒸饭黄酒低得多。In the raw material treatment of production of rice wine,we used the fluidizing treatment in high temperature and with the fluidized rice,we brewed a new type of rice wine.In comparison,we brewed rice wine with steam treated rice.After analysis,we found that most components in the two rice wines are in the same level,except that the amino nitrogen in the rice wine made in fluidized rice is much lower.And there is a special pleasing aroma in the rice wine made in fluidized rice.

关 键 词：酿制 高温流化 大米 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]