摘要
研究蒌叶对糖化曲的糖化力、干酵母的酵母数及糖化曲和干酵母组成的糖化发酵剂的发酵性能的影响,探索小曲制作过程中蒌叶的最佳添加量、加水量、培养温度和培养时间,及糖化曲和干酵母的最适配比。通过检测糖化力、酵母数及发酵能力,确定最佳工艺条件为:分别添加3.5%及7%～10.5%的蒌叶,加水量90%,27℃～30℃的温度下培养4 d,制成的糖化曲的糖化力最强,干酵母数最大。小曲中糖化曲占96%～98%、干酵母占2%～4%组合配比,能满足生产清爽型山兰黄酒的要求。适量添加蒌叶对小曲的质量提高有促进作用。
The saccharifying activity of saccharifying koji,the number of dry yeast,and the effect of ratio of saccharifying koji and dry yeast on fermentation ability by adding betel was studied.The optimal content of betel,amount of added water,incubation temperature and time,and the combination saccharifying koji with dry yeast on quality of Xiaoqu were investigated.The results showed that the strongest saccharifying activity and largest number of dry yeast were obtained under the conditions of added 3.5% and 7%～10.5% betel,respectively,water 90%,temperature 27～30℃ and cultivation 4 days.Consist of 96%～98% saccharifying koji and 2%～4% dry yeast was to meet the requirement of brewing light aroma style yellow Shanlan rice wine.The quality of Xiaoqu was improved by adding proper betel.
出处
《热带农业科学》
2013年第4期79-82,共4页
Chinese Journal of Tropical Agriculture
基金
海南省科学事业费项目(No.2010-01)
关键词
小曲
蒌叶
黄酒
Xiaoqu
betel
yellow rice wine
