摘要
黄水是固态法白酒发酵的副产品 ,内含丰富的营养物质。利用黄水酯化液提高洋河名酒率 ,工艺流程采用混蒸续米查老五甑工艺 ,酯化液倒入底锅串蒸 ,其中头桶大米查30kg,二桶大米查25kg,小米查10kg。试验结果表明 ,名酒率提高8.
Yellow water is the by-product in solid fermentation of liquor.There are plenty of nutricient matters in it.Application of the yellow water esterified liquid to increase the famous liquor rate,which is one of the best way to reduce the production cost.The traditional technology of Yanghe liquor was adapted,the esterified liquid was put into the bottom of the steamer to distillate.The first tank is 30 kg,the second tank is 25 kg,and the third tank is 10 kg.And the results showed that the rate of famous liquor was increased 8.8 percent.
出处
《酿酒科技》
2002年第2期42-43,41,共3页
Liquor-Making Science & Technology
