摘要
枸杞稠酒以优质糯米、枸杞为原料 ,卢氏神曲和安琪酿酒活性干酵母为糖化发酵剂 ,采用生料液态发酵工艺酿制的一种新型稠酒。投料糯米1000kg,加水2500kg,25kg枸杞经打浆后加入 ,加神曲5kg,干酵母600g,25～35℃发酵3～5天主酵结束 ,加入食用酒精养醅20天 ,经胶磨、调配、灌装、灭菌而成。(一平)
Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven. The production processes wre as follows: 1000 kg glutinous rice added with 2500 kg water ,then addition of 25 kg wolfberry through pulping and 5 kg magic koji, then addition of 600 g dry yeast , fermentation period 3～5 days at 25～35 ℃, and cultivation for 20 days after addition of edible alcohol, then glue milling , blending , pouring and finally sterilization.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第1期81-81,80,共2页
Liquor-Making Science & Technology
