| 生料法在玉米黄酒中的应用 |
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| 引用本文： | 岳春,陈传阳,黄振华.生料法在玉米黄酒中的应用[J].酿酒,2003,30(6):80-82. |
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| 作者姓名： | 岳春 陈传阳 黄振华 |
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| 作者单位： | 南阳理工学院生物与化学工程系,河南,南阳,473004 |
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| 摘 要： | 简述了生料液态法酿造玉米黄酒的全过程，糖化发酵时：加水量为250％，曲霉的加入量为10％，根霉曲加入量为10％，黄酒活性干酵母的加入量为0．4％时，陈酿时采用高低温间隔的方法，既提高了原料利用率，又缩短了黄酒酿造时间，并且本法在酿造过程中添加10％炒玉米和少量玉米糖浆，取得了较好的效果。
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| 关 键 词： | 玉米黄酒 生料液态法 酿造 陈酿 原料利用率 |
| 文章编号： | 1002-8110(2003)06-0080-03 |
| 修稿时间： | 2003年6月24日 |
The method of unriped materials applies to yellow corn wine |
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| YUE Chun,CHEN Chuan-yang,HUANG Zheng-hua.The method of unriped materials applies to yellow corn wine[J].Liquor Making,2003,30(6):80-82. |
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| Authors: | YUE Chun CHEN Chuan-yang HUANG Zheng-hua |
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| Abstract: | The whole process of brewing yellow corn wine by liquid state method of unriped materials is stated in this papers. When the yellow wine is saccharificated and fermented ,250 percent water ,10 percent bend mold ,10 percent root mold and 0.4 percent Y-ADY are added into it .In aging, high temperature and low temperature were used every two days ,Not only improve the using rate of materials, but also shorten the time of fermentation.What's more ,10 percent fried rice and a few corn syrup were added to the yellow wine |
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| Keywords: | yellow corn wine wine-making with uncooked material aging |
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