摘要
选取高粱、玉米、大米、小麦和燕麦5种酿酒原料,采用基本成分分析、感官品评、气相色谱分析及理化分析方法,测定了不同原料的淀粉、蛋白质、脂肪等含量,分析了不同原料的小曲酒基酒产量和质量,用来研究不同原料的酿造特性。本研究可为酿酒原料的酿造和育种提供理论分析依据。
Brewing raw materials of sorghum, maize, rice, wheat and oats were selected, and the starch, protein, fat content of different raw materials were determined with basic component analysis, sensory evaluation, gas chro- matography analysis and physico-chemical analysis. Analysis yield and quality of xiaoqu liquor for different raw mate-rials, in order to study the brewing characteristics of different materials. Based on the analysis results, this paper provided theoretical analysis for brewing and breeding of brewing raw materials.
出处
《食品与发酵科技》
CAS
2012年第4期85-87,91,共4页
Food and Fermentation Science & Technology
基金
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2010-02)
关键词
酿酒原料
小曲酒
基酒
酿造特性
brewing raw materials
xiaoqu liquor
base liquor
brewing characteristics
