不同淀粉质对米甜酒品质影响的研究  

Study on the Effect of Different Types of Starch on the Quality of Glutinous Rice Wine

作　　者：蒋世云[1] 

机构地区：[1]广西工学院生物工程教研室,柳州545006

出　　处：《中国酿造》2003年第3期23-25,共3页China Brewing

摘　　要：该文对不同淀粉质大米发酵酿制米甜酒进行了研究。结果表明:淀粉支直链之比越大,米甜酒的感官品质越好;支直链之比达10.44以上时,可用作米甜酒酿造;支直链之比在6.57以下时,酿制的米甜酒开始有苦涩味。The effect of different types of starch of rice material on the quality of fermented glutinous rice was studied. The result showed that: The higher the ratio of amylopectin to amylose,the better the quality of fermented glutinous rice wine; the rice with the ratio of amylopectin to amylose is above 10.44 can be applied to fermented glutinous rice production; but when the ratio of amylopectin to amylose is lower than 6.57 , the fermented glutinous rice wine became to taste bitter and astringent.

关 键 词：淀粉 淀粉支/直比 米甜酒 品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]