摘要
研究了粳高粱和糯高粱的酿酒工艺参数。结果表明 ,糯高粱具有吸水量小、吸水速率快、吸水膨胀率小、糊化温度高等特点 ;而粳高粱则与此相反。因此 ,在酿酒生产上 ,要根据不同类型高粱的酿酒品质特性 ,适当调整生产工艺。
The technical parameters of liquor-making from glutinous sorghum and non-glutinous sorghum had been studied.The results indicated that,comparing glutinous sorghum with non-glutinous sorghum,glutinous sorghum has the following characteristics,the amount of absorbing water is lower than that of non-glutinous sorghum,the rate of absorbing water is greater,the coefficiency of expansion is lower,and the gelatinition temperature is lower.So,the production process of liquor-making should be adjusted according to the different types of sorghum varieties.
出处
《酿酒科技》
2000年第6期44-46,共3页
Liquor-Making Science & Technology
关键词
白酒
糯高粱
粳高粱
酿酒
工艺参数
liquor
materials
glutinous sorghum
non-glutinous sorghum
liquor-making
technical parameters
