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| 以马铃薯为辅料的黄酒生产工艺研究 | |
| 引用本文： | 姚立华,刘翔,何国庆,陈启和.以马铃薯为辅料的黄酒生产工艺研究[J].食品与发酵工业,2006,32(5):82-85. |
| 作者姓名： | 姚立华 刘翔 何国庆 陈启和 |
| 作者单位： | 1. 浙江大学食品科学与营养系,杭州,310029;云南红河学院理学院化学系,蒙自,661100 2. 浙江大学电气工程学院,杭州,310029 3. 浙江大学食品科学与营养系,杭州,310029 |
| 摘 要： | 研究了以马铃薯作为黄酒辅料的酿造工艺及条件,同时对发酵过程中的主要指标进行了监测。试验结果显示,添加与糯米同等量的新鲜马铃薯(按淀粉比,马铃薯占16%,糯米占84%),0.08%的黄酒活性干酵母、13%麦曲、糖化酶1.28 AGu/g(原料)、料水比为1∶0.7,在28℃进行96 h的前发酵,15℃下进行15~20 d的后发酵可以酿制马铃薯黄酒。发酵验证实验所得黄酒的各项理化指标均符合国家标准GB/T 13662-2000。 |
| 关 键 词： | 马铃薯 黄酒 发酵 酒精 酸度 |
| 收稿时间： | 01 14 2006 12:00AM |
| 修稿时间： | 2006年1月14日 |
Study on the Practicability of Using Potato as Auxiliary Material for Brewing of China Rice Wine |
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| Yao Lihua,Liu Xiang,He Guoqing,Chen Qihe.Study on the Practicability of Using Potato as Auxiliary Material for Brewing of China Rice Wine[J].Food and Fermentation Industries,2006,32(5):82-85. | |
| Authors: | Yao Lihua Liu Xiang He Guoqing Chen Qihe |
| Affiliation: | 1 Deparment of Food Science and Nutrition,Zhejiang University, Hangzhou 310029, China; 2 Chemistry Department, Yunnan Honghe University, Mengzi 661100, China; 3 College of Electrical Engineering Zhejiang University, Hangzhou 310029,China |
| Abstract: | In this paper,the processes and condition of brewing China rice wine using potato as auxiliary material were studied.It introduces the mechanism and condition of brewing the China rice wine and the analysis of the main index during brewing.Adding equal amount of potato and rice(the ration of starch are 16%patota and 84%rice respectively)as auxiliary material,0.08% active dry yeast from China rice wine,13% wheat start and(1.28AGu/g) glucoamylase in raw materials and mixing the components and water at the ratio of 1∶0.7,with which fermentation have been developed for 96h under 28℃,and then move to the late fermentation for 15～20day under 15℃,were the optimum condition for brewing China rice wine.The corresponding fermented china rice wine quality was found to conform to the state standard GB/T 13662—2000. |
| Keywords: | potato china rice wine fermentation ethanol acidity |
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