| 采用籼米粉生产糟烧酒的工艺探讨 |
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| 引用本文： | 张丹英,祝洵,沈子林.采用籼米粉生产糟烧酒的工艺探讨[J].中国酿造,2004(1):24-25. |
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| 作者姓名： | 张丹英 祝洵 沈子林 |
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| 作者单位： | 1. 诸暨市质量技术监督局,浙江,311800
2. 绍兴市调味品专业分会,浙江,312000 |
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| 摘 要： | 糟烧酒的传统生产方法是采用黄酒糟板生产的,生产周期长、产量低。该文是采用籼米为主要原料,同时改用黄酒糟板拌稻谷壳,封糟用糖化酶和白酒干酵母。采用该技术生产的糟烧酒质量符合产品质量标准,同时降低生产成本,缩短生产周期,提高出酒率。
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| 关 键 词： | 籼米粉 糟烧酒 周期 出酒率 |
| 文章编号： | 0254-5071(2004)01-0024-02 |
| 修稿时间： | 2003年7月7日 |
Discussion on Technique of Producing ZaoShao Liquor with Long Rice Flour |
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| ZHANG Dan-ying,ZHU Xun,SHEN Zi-lin.Discussion on Technique of Producing ZaoShao Liquor with Long Rice Flour[J].China Brewing,2004(1):24-25. |
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| Authors: | ZHANG Dan-ying ZHU Xun SHEN Zi-lin |
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| Affiliation: | ZHANG Dan-ying1,ZHU Xun1,SHEN Zi-lin2 |
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| Abstract: | The traditional method of producing ZaoShao Liquor was using cake-residue of rice wine, which took longer period and had lower output. This paper introduced the method using long rice as main materials, mixing with husk of rice (in stead of cake-residue of rice wine) at the same time, and fermenting with saccharifying enzyme and liquor-making powder yeast. The quality of ZaoShao Liquor adopting the technique accorded with the quality criteria, which would lower production cost, shorten production period, and enhance the output rate of liquor. |
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| Keywords: | long rice flour ZaoShao Liquor period output rate of liquor |
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