摘要
以沙棘果和双粮(粳米,糯米)为主要原料,在嘉兴喂饭黄酒传统工艺基础上,结合生物新技术,以制淋饭酒母、红曲、复合酶为糖化发酵剂,共同参与糖化发酵与蛋白分解。并在压榨分离的清酒中加入益生元低聚葡萄糖、精制蜂蜜;通过科学品评、组合、调味及冷冻吸附,分级薄膜精滤,水浴保温杀菌等先进技术手段,研发一种全新沙棘清爽型低醇果露红曲黄酒。
The major materials of the fruit wine are seabuckthorn and two kinds of rice （round shaped rice and sticky rice）. The traditional Jiaxing rice wine making method is the technological basis. Saccharification and fermentation as well as proteolysis take place simultaneously using yeasts, red koji and complex enzymes as saccharifying-fermenting agent. The prebiotics of oligomeric glucose and refined honey are added to the press isolated wine. Through the advanced technologies of scientific evaluation, combination, blending, i＇lavor adjustment, chilly adsorption, upgraded filtration, sterilization, a new red koji rice wine with soft taste and low alcohol is development.
出处
《酿酒》
CAS
2009年第1期76-78,共3页
Liquor Making
关键词
沙棘果
粳
糯
果混合发酵
双曲与酶
聚葡萄糖
清爽果露红曲酒
seabuckthoru
complex fermentation with round shaped rice, sticky rice and fruit
two kojis and enzymesi oligomeric glucose, red koji fruit wine with soft taste
