摘要
以玉米为原料,以复合菌种复合菌种根霉As3800、黑曲酶uv48为糖化剂,应用液态发酵法,结合现代清酒酿造新技术,确定了最佳发酵工艺参数。经20d前酵,酿造出玉米清酒新产品,生酒出酒率高、酒体澄清、醇香浓厚、口感柔和。
Aspergillus niger AS.3.3800 and the rhizopus UV48 were used as composite saccharifying agent with corn as main essentials, and determined the best parameter of fermentative process with the liquid ferment and the modem technology of sake brewing. The pure wine was brewed after 20 days. The fresh liquor had the following advantages： high wine yield, transparent and pleasurable wine taste with mellow aroma.
出处
《黑龙江八一农垦大学学报》
2005年第4期76-78,共3页
journal of heilongjiang bayi agricultural university
基金
黑龙江农垦总局科委资助项目(HKK-95-03-04-03)。
关键词
玉米
清酒
工艺
corn
sake
technology
