| 全液态法生产低度乳酸黄酒 |
| |
| 引用本文： | 侯振建,卫红春. 全液态法生产低度乳酸黄酒[J]. 酿酒, 2003, 30(2): 40-42 |
| |
| 作者姓名： | 侯振建 卫红春 |
| |
| 作者单位： | 1. 河南南阳理工学院生化系,河南,郑州,473004
2. 郑州庆文食品有限公司,河南,郑州,450003 |
| |
| 摘 要： | 黄酒酒性柔顺、酒体丰满、酒味醇厚 ,体现了华夏民族内在敦厚、寓刚于柔的文化精神 ,被世人誉为“中华第一味”、“东方名酒”。但是 ,和啤酒相比 ,黄酒含糖量高、酒精度高 ,多饮易腻易醉。按一般方法酿制低度黄酒或液态法黄酒 ,存在口味淡薄的问题。我们通过用α 淀粉酶液化、霉菌糖化和适度乳酸发酵积累产香物质、密闭状态下高温低温间隔陈酿、加入传统植物原料作酵母营养剂和黄酒风味增强剂 ,研制出风味良好的淡爽型低度乳酸黄酒。乳酸菌代谢物乳酸等物质能抑制肠道腐败菌的繁殖、促进肠蠕动 ,防止便秘、降低胆固醇 ,抑制癌细胞的生长 ,…
|
| 关 键 词： | 全液态法生产 低度乳酸黄酒 乳酸发酵 工艺条件 质量指标 |
| 文章编号： | 1002-8110(2003)02-0040-03 |
| 修稿时间： | 2002-12-22 |
Complete liquid production of low alcohol lactic acid yellow rice wine |
| |
| HOU Zhen-jian WEI Hong-chun. Complete liquid production of low alcohol lactic acid yellow rice wine[J]. Liquor Making, 2003, 30(2): 40-42 |
| |
| Authors: | HOU Zhen-jian WEI Hong-chun |
| |
| Abstract: | though the liquifaction of a-starch enzyme,the saccharification of nurtured purely Rhizopus and Aspergillus niger ,and the fermention of the flavoured lacto-bacteriaceae and the yellow rice wine pure yeast.Then the yellow rice wine is stored in a closed condition by using low and high temperature in turn.Finally using the liquid ettracted from plant as nutrition material of yeast and flavor material.Turn out kind of low alcohol and lactic acid yellow rice wine with light and extra flavor. |
| |
| Keywords: | liquefaction saccharification yellow rice wine store |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
