摘要
运用正交试验法对糯米、水、酒母和米曲加量四个因子三个水平的试验研究。结果表明:用米曲酿制成无麦曲味和无酶制剂味等的清爽、口感好的半干清爽型黄酒是可行的,用米曲代替麦曲制清爽型黄酒,减少用曲量10%,提高出酒率;以投料糯米100%计,则加水量为192.0%,加酒母量为10.6%,加米曲量为15.4%最适宜;同时探索了用米曲传统工艺酿制清爽型黄酒对其发酵的影响规律,为清爽型黄酒生产工艺的改进提供科学依据。
Using orthogonal test trials of the three levels of the four factors of glutinous rice, water, yeast and koji dosage, The results show that：Koji brewed without wheat Qu taste and no enzyme preparations taste so refreshing, the taste good Semi qing shuang type chinese rice wine is feasible, Qing shuang type chinese rice wine instead of wheat koji koji system, Reduce the use of starter 10%, Improve liquor yield;Feeding glutinous rice 100%, The amount of water is 192.0%, Plus yeast starter 10.6%, The Garmisch Qu amount to 15.4%in the most appropriate; Koji traditional craft brewed Qing shuang type chinese rice wine while exploring the impact of its fermentation. Provide a scientific basis for the Qing shuang type chinese rice wine production process improvements.
出处
《酿酒》
CAS
2014年第1期44-48,共5页
Liquor Making
基金
浙江省农业科技研发中心建设项目[浙科发农〔2011〕220号]
2012年和2013年浙江省重点技术创新专项[浙经信技术(2012)548号]和[浙经信技术(2013)137号]
关键词
清爽型黄酒
米曲
配方
酿制
Qing shuang type chinese rice wine
rice koji
Formula
Brewing
