保健黄酒的生产工艺研究  

Study on Production Technology of Healthy Rice Wine

作　　者：常青 张立国 

机构地区：[1]徐州绿健乳业有限责任公司,江苏徐州221000

出　　处：《酿酒》2017年第2期113-116,共4页Liquor Making

摘　　要：我国的黄酒发展至今,已有了上千年的历史,黄酒的酿造技术也不断的陈出新,黄酒的文化底蕴也不断的加深。着重研究酶法甜荞黄酒生产工艺的改进方法,分别从液化时间、液化温度、糖化时间、糖化温度、发酵时间、发酵温度、酶的添加量、酵母的添加量、蒸煮时间这几个方面对酶法甜荞黄酒的酿造工艺进行具体的研究分析,为酶法甜荞黄酒的酿造提供一定的理论基础。Rice wine is a kind of healthy wine invented and manufactured by Chinese people in the long-term life practice. Rice wine is rich in many kinds of nutrients and essential organic acids, lipids and trace elements. In this paper, rice and honeysuckle based rice wine production was investigated. Also, the quality problem of rice wine using different formulas and the proportion of honeysuckle to obtain the best results were studied.

关 键 词：甜荞黄酒 生产工艺 改进 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]