摘要
冈优188、冈优900、特优94和特优600是白酒企业常用的酿酒大米品种,但白酒企业在原粮采购时一般很少关注不同品种大米的酿造特异性,更多的是受市场供给情况决定。为实现白酒酿造大米品种的优选,本文对4种大米的酿造特性进行了对比分析。结果表明,冈优900的出酒率最高,达49.25%,总酯和总酸的质量浓度最高,仅乳酸乙酯的质量浓度略低于冈优188,基酒感官评分达到了国家标准中的优秀标准。
As rice varieties,Gangyou 188,Gangyou 900,Teyou 94 and Teyou 600 are generally used for Baijiu brewing,and their selection by Baijiu enterprises mainly depends on the market supply,while the differences between their brewing characteristics are rarely concerned.In order to optimize the rice varieties for Baijiu brewing,the brewing characteristics of these four kinds of rice were analyzed and compared.The results showed that the total ester content,total acid content,and liquor yield of Gangyou 900 rice were the highest,with an liquor yield of 49.25%.The content of ethyl lactate was relatively high,only slightly lower than that of Gangyou 188 rice.The sensory score of the base liquor reached the excellent standard in the national standard.
作者
黎漪
龚利娟
LI Yi;GONG Lijuan(College of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Sichuan Province Engineering Technology Research Center of Liquor-Making Grains,Yibin 644000,China)
出处
《现代食品》
2024年第9期215-219,共5页
Modern Food
关键词
大米
单粮酿造
出酒率
酿造特性
rice
single grain brewing
liquor yield
brewing characteristics
