摘要
探索稻米对清爽型黄酒发酵的影响规律,确定清爽型黄酒酿造米的适宜品种。试验分析比较了7种不同品种稻米的酿酒试验、酿造性能、理化指标、发酵动态及成品清爽型干黄酒理化指标等。结果表明,品种3适宜酿制清爽型干黄酒;稻米淀粉质(即支/直比)对清爽型干黄酒发酵影响较大,即淀粉支/直比较低的稻米适宜酿制清爽型干黄酒,为清爽型黄酒优质原料的选用及生产工艺的改进提供科学依据。
The aim of this study is to probe the effects of rice on Qingshuang Chinese rice wine, and to determine suitable brewing rice of Qingshuang type Chinese rice wine. In this paper, the characteristics of making liquor, brewing, physico-chemicat, fermentation and finished wine of seven different rice strains were studied. It was shown that strain number 3 was suitable for brewing Qingshuang dry Chinese rice wine, and that the effects of starchiness（ namely amylopectin/amylose ratio, a/a ratio）on Qingshuang dry Chinese rice wine was prominent. Namely, the lower a/a ratio was suitable to brew Qingshuang dry Chinese rice wine. Thus, this thesis provided useful directions on selection of Qingshuang Chinese rice and improvement of manufacturing technique.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第10期81-84,共4页
Food and Fermentation Industries
关键词
清爽型
干黄酒
稻米
品种
Qingshuang type,dry Chinese rice wine, rice,strain
