摘要
采用“热水喷淋洗糟降酸,结合减曲、加糖化酶、用AADY”新技术对回糟进行发酵,研究它对回糟降酸与回糟发酵醅的主要理化指标、产酒量及其酒质的影响。试验结果表明:(1)“热水喷淋洗糟降酸”新工艺与传统的“蒸汽加热排酸”工艺相比,回糟降酸显著(p<0.05),可控制在2.0以内;(2)新技术与传统的回糟发酵工艺相比,回糟产酒量提高30kg/甑以上(p<0.05),且酒的质量无明显差异。
Refermentative dregs was fermented by a new technology - “washing dregs with hot water to decrease sour,reducing Qu, increasing saccharifying enzyme and using AADY” to investigate its effects on decreasing sour of refermentative dregs, the mainly physical and chemical index, the output and quality of liquor. The results showed that： （1） Compared with traditionally productive way of sour exhausted by evaporation, new technology of washing dregs with hot water could decrease sour of refermentative dregs significantly （p 〈 0.05）, the sour could be controlled within 2.0; （2）Output of liquor coming from refermentative dregs was increased more than 30 kg/steamer by the new technology compared with traditionally fermentative way（p 〈 0.05）, and there is no significant difference between their quality of liquor.
出处
《食品工业》
北大核心
2005年第4期31-33,共3页
The Food Industry
