摘要
根据大罐贮酒色率偏浓深问题,采取调整勾兑的糖色配比,由0.15%降到0.07%;将原板式热交换器改为水浴式自动煎酒器,降低煎酒器杀菌温度(5℃);改进酒液入罐工艺,在入罐后增加水冷却工序,加速酒液的冷却。结果表明,①可以节约0.08%的焦糖色;②酒的色泽符合国家标准,可明显降低生产成本;③能保持绍兴酒风味,解决大罐贮酒与陶坛贮酒存在的口味差异问题。(孙悟)
In order to settle the problem of high coloration of yellow rice wine stored in big pots, the proportioning of caramel dropped flom 0.15 % to 0.07 % in the blending, primary plate heat exchanger was replaced by water-bath automatic wine-boiling machine （sterilization temperature of the machine dropped at 5 ℃ ）, and pot entry techniques were improved by adding water cooling procedure after wine pot entry to accelerate wine cooling. The results indicated that 0.08 % caramel color saved, wine color met national standards （which reduced production cost evidently）, and original Shaoxing yellow rice wine flavor maintained （which settled the problem of flavor difference between wine stored in big pots and wine stored in pottery jar）.
出处
《酿酒科技》
北大核心
2006年第5期120-121,共2页
Liquor-Making Science & Technology
关键词
黄酒
贮存
色率
控制方法
yellow rice wine
big pots storage
coloration
control method
