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粳米碎米清酒的工艺研究
引用本文:李健,刘丹,张若男,刘宁,陈姝娟. 粳米碎米清酒的工艺研究[J]. 酿酒科技, 2011, 0(2): 51-54
作者姓名:李健  刘丹  张若男  刘宁  陈姝娟
作者单位:1. 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076
2. 黑龙江护理高等专科学校,黑龙江,哈尔滨,150036
摘    要:碎米的营养成分与大米相近,但价格却远比大米低廉。采用粳米碎米为原料,以米曲霉为糖化剂,接种清酒酵母,应用液态发酵法,并结合现代清酒酿造新技术,开发研制生产碎米清酒。结果表明,碎米清酒的出酒率高、澄清透明、淡黄色、酒体协调无异味,氨基酸总含量为1.144%,共含有26种香气成分。

关 键 词:清酒  粳米碎米  发酵  工艺

Study on the Production Techniques of Broken Japonica Rice Sake
LI Jian,LIU Dan,ZHANG Ruo-nan,LIU Ning,CHEN Shu-juan. Study on the Production Techniques of Broken Japonica Rice Sake[J]. Liquor-making Science & Technology, 2011, 0(2): 51-54
Authors:LI Jian  LIU Dan  ZHANG Ruo-nan  LIU Ning  CHEN Shu-juan
Affiliation:LI Jian1,LIU Dan1,ZHANG Ruo-nan2,LIU Ning1 and CHEN Shu-juan1(1.School of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,2.Heilongjiang Junior College of Nursing,Heilongjiang 150036,China)
Abstract:The nutritional ingredients of broken rice are close to rice,however,its price is much cheaper.Broken japonica rice was used as raw materials,Aspergillus oryzae was used as saccharifying agent,and liquid fermentation method combined with modern sake-making techniques were applied to produce broken japonica rice sake.The produced sake was clear and transparent,and light-yellow in color with harmonious wine body and no off-flavor.Besides,the yield of sake by broken japonica rice was quite high and the total c...
Keywords:sake  broken japonica rice  fermentation  technology  
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