籼米酿制发酵酒新工艺研究  

THE STUDY ON NEW TECHNOLOGY OF MAKING YELLOW SAKE WITH INDICA RICE

作　　者：汪芳安[1] 熊友枝[2] 王发兴[2] 潘丛道[1] 

机构地区：[1]武汉工业学院食品科学与工程系,湖北武汉430023 [2]武汉工业学院实验教学部,湖北武汉430023

出　　处：《武汉工业学院学报》2001年第3期1-4,12,共5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：为了解决籼米酿制发酵酒的难题 ,本课题采用诸种方法进行了探索性研究。单纯采用籼糯搭配以提高支链淀粉的含量未能改善籼米发酵酒的品质 ;采用酶制剂及活性干酵母对解决籼米发酵酒存在的问题作用不大 ;喂浆法有利于解决籼米的蒸煮难题 ,但其酒品风味上尚有不足 ;同时采用喂浆法和发酵平衡剂 。Indica rice and Japanic rice were combined in fermentation to solve the problem in making fermentive wine, but this method was not able to improve the quality of the wine. Enzymes and additive dry yeast were used in the wine, but there was no effect in solving the problem with Indica rice. The method of pouring syrap was beneficial to oversoming the difficulty of steaming, but some faults existed in the flavour of the wine. Pouring syrap and fermentive controller were used at the same time and qualified Indica rice wine was made.

关 键 词：籼米发酵酒 酶制剂 活性干酵母 喂浆法 发酵平衡剂 籼米黄酒 酿酒工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]