摘要
以优质糯米为原料,分别选取料液比1∶0.5、1∶1、1∶1.5(g∶m L)为糖化发酵加水量,研究料液比对糯米酒品质的影响。采用传统酿造工艺,通过分析、测定不同料液比条件下糯米酒发酵期内的酒精度、氨基酸态氮、总酸、可溶性固形物、感官评价,探讨料液比对其品质影响的变化规律。结果表明:料液比小,成品过于浓稠、糖度高,反之成品的酒度、还原糖含量均不足。料液比为1∶1时,可生产、发酵出色泽亮黄、醇香浓郁、柔和爽口的糯米酒。
Using high quality glutinous rice as raw material, selecting material to liquid ratio of 1∶0.5,1∶1,1∶1.5 as water addition during saccharification and fermentation , the effect of solid-liquid ratio on glutinous rice wine quality was studied in this paper. Through analysis and determination of alcohol content, amino nitrogen, total acid, soluble solids and sensory evaluation, the changing regulations were also discussed. The results showed that：the final product was thick and has high sugar content with small solid-liquid ratio;conversely, its alcohol content and reducing sugar content were not enough. We can produce excellent bright yellow , full-bodied and soft glutinous rice wine under the solid-liquid ratio of 1∶1.
出处
《食品研究与开发》
CAS
北大核心
2015年第1期57-61,共5页
Food Research and Development
基金
福建省教育厅B类项目"复配保健型米酒发酵及调配工艺研究"(JB13278)
关键词
料液比
糯米酒
发酵
品质
the ratio of material to liquid
glutinous rice wine
fermentation
quality
