采用籼米粉生产糟烧酒的工艺探讨  

Discussion on Technique of Producing ZaoShao Liquor with Long Rice Flour

作　　者：张丹英 祝洵 沈子林[2] 

机构地区：[1]诸暨市质量技术监督局,浙江311800 [2]绍兴市调味品专业分会,浙江312000

出　　处：《中国酿造》2004年第1期24-25,共2页China Brewing

摘　　要：糟烧酒的传统生产方法是采用黄酒糟板生产的,生产周期长、产量低。该文是采用籼米为主要原料,同时改用黄酒糟板拌稻谷壳,封糟用糖化酶和白酒干酵母。采用该技术生产的糟烧酒质量符合产品质量标准,同时降低生产成本,缩短生产周期,提高出酒率。The traditional method of producing ZaoShao Liquor was using cake-residue of rice wine, which took longer period and had lower output. This paper introduced the method using long rice as main materials, mixing with husk of rice (in stead of cake-residue of rice wine) at the same time, and fermenting with saccharifying enzyme and liquor-making powder yeast. The quality of ZaoShao Liquor adopting the technique accorded with the quality criteria, which would lower production cost, shorten production period, and enhance the output rate of liquor.

关 键 词：籼米粉 糟烧酒 周期 出酒率 

分 类 号：TS262.3[轻工技术与工程—发酵工程]