应用喂浆法酿制籼米发酵酒的探讨  

USING THE METHOD OF POURING SYRUP TO MAKE YELLOW SAKE FROM INDICA RICE

作　　者：WANG Fang-an 汪芳安[2] 熊友枝[3] 王发兴[3] 潘丛道[2] 

机构地区：[1]Food Science and Engineerig Department,Wuhan Polytechnic University,,湖北武汉430023 [2]武汉工业学院食品科学与工程系,,湖北武汉430023 [3]武汉工业学院实验教学部,湖北武汉

出　　处：《武汉工业学院学报》2001年第2期1-2,11,共3页Journal of Wuhan Polytechnic University

基　　金：科技部农业产业化工程项目 (99-0 2 2 -0 2 -0 3)

摘　　要：设计了比较试验及正交试验对应用喂浆法酿制籼米黄清酒的工艺进行分析研究。在落罐后第 4d喂浆最佳 ,喂浆浓度和喂浆量对酒精生成率影响最大。喂高浓度浆料的酒品残糖高 ,发酵不彻底 ,喂低浓度浆料易导致风味劣化。The method of pourig syrup was used in making yellow sake from indica rice. The best pouring time was on the 4th day and the important factors controlling the ratio of alcohol output were syrup density and syrup amount. High_concentrated sugar was remained in the wine making with high density syrup but fermentation wasn't carried out to the end. Bad flavor existed in the wine making with low density syrup. All of these need further research.

关 键 词：喂浆法 发酵 籼米黄清酒 籼米直链淀粉 

分 类 号：TS262.4[轻工技术与工程—发酵工程]