摘要
以浸米浆水中总酸含量、乳酸含量及乳酸菌数为指标,探讨浸米时间对黄酒品质的影响。采用梯度稀释法与MRSA涂布平板计数法测定乳酸菌数;利用高效液相色谱仪法测定浸米浆水中乳酸含量。结果表明:在浸米过程中,糯米浸米浆水的酸度明显高于籼米和粳米;各种大米浸米的时间控制在8～12d时,所得的浸米浆水对黄酒发酵比较合适。所制得的黄酒感官评定结果表明糯米是酿造优质黄酒的最佳原料。
In the present study, the effect of soaking time of rice on the quality of Chinese rice wine was explored which took the total acid concentration, lactic acid concentration and the count of lactic acid bacterium as tile indicators. The number of lactic acid bacteria and the content of lactic acid of rice milk were determined by the method of gradient dilution, spread plate count and high performance liquid chromatography. The results showed that the acidity of soa- king sticky rice was higher than the one of the other rice during the soaking rice, and the soaking time of 8412 days was benefit to the fermentation of Chinese rice wine. In addition, the result of the sense evaluation indicated that sticky rice was the optimal rice for the fer mentation of Chinese rice wine. All these suggested that the acidity of soaking rice was related to the fermentation of wine which could provide scientific base for the production of Chinese rice wine.
出处
《食品与机械》
CSCD
北大核心
2013年第1期49-52,共4页
Food and Machinery
关键词
黄酒
浸米
浆水
总酸
乳酸
Chinese rice wine
soaking rice
rice milk
total acid
lac- tic acid
