液化法酿造黄酒的研究  

The Study of Rice Wine Making Though Liquification

作　　者：王梅[1] 赵光鳌[1] 帅桂兰[1] 胡普信 邹慧君 

机构地区：[1]无锡轻工大学生物工程学院,江苏无锡214036 [2]中国绍兴黄酒集团,浙江绍兴312000

出　　处：《酿酒》2002年第2期93-95,共3页Liquor Making

摘　　要：对米粉液化法发酵黄酒进行了研究。在淀粉酶加量为 0 2 %、液化温度为 80℃ ,液化时间为 80min时米粉液化较完全。与传统相比 ,液化法缩短了发酵时间 ,对原料的利用率较高 ,所得的酒 ,麦曲味较少 ,苦涩味较轻 ,口味较清淡。The rice power making rice wine through liquification was studied.When adding 0 2% amylase at 80℃,after 80 minutes the rice power could be liquificated.Parallelled with the traditional way,the ferment time was shortened through liquification and it could utilize more raw material,the taste of the rice wine was more insipidity.

关 键 词：液化法 酿造 黄酒 缩短发酵时间 原料利用率 

分 类 号：TS262.4[轻工技术与工程—发酵工程]