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| 生熟麦曲在黄酒传统工艺中的应用研究 | |
| 引用本文： | 寿泉洪,胡普信,潘兴祥,杨国军.生熟麦曲在黄酒传统工艺中的应用研究[J].中国酿造,2011(8). |
| 作者姓名： | 寿泉洪 胡普信 潘兴祥 杨国军 |
| 作者单位： | 1. 浙江工业职业技术学院黄酒学院,浙江绍兴,312000 2. 塔牌绍兴酒股份有限公司,浙江绍兴,312032 3. 会稽山绍兴酒股份有限公司,浙江绍兴,312030 |
| 基金项目： | 浙江工业职业技术学院科研项目(KY2010302) |
| 摘 要： | 通过对生麦曲、熟麦曲、生麦曲和熟麦曲混合配比按传统黄酒发酵工艺进行试验,得出生麦曲因液化力、糖化力和蛋白质分解力等3个力都较低,使它起发时间迟,发酵缓慢,不彻底;熟麦曲3个力都较高,使其起发时间早,且发酵较彻底；混合曲由于按生麦曲和熟麦曲一定关系配比,表现出其的3个力处于两者之间,发酵状况也处于两者之间,同时得出可以酿造出与生麦曲所酿的酒风味相媲美的酒,为进一步改良传统工艺打下一定基础.混合曲中生麦曲与熟麦曲按9:1的比例较佳. |
| 关 键 词： | 生麦曲 熟麦曲 传统发酵 |
Application of (un) cooked wheat koji made by material in the production of yellow rice wine |
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| SHOU Quanhong,HU Puxin,PAN Xingxiang,YANG Guojun.Application of (un) cooked wheat koji made by material in the production of yellow rice wine[J].China Brewing,2011(8). | |
| Authors: | SHOU Quanhong HU Puxin PAN Xingxiang YANG Guojun |
| Affiliation: | SHOU Quanhong1,HU Puxin1,PAN Xingxiang2,YANG Guojun3(1.Department of Rice Wine,Zhejiang Industry Polytechnic College,Shaoxing 312000,China,2.Ta Brand Shaoxing Rice Wine Co.,Ltd,Shaoxing 312032,3.Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312030,China) |
| Abstract: | The traditional fermentation technology of rice wine including uncooked wheat starter,cooked wheat starter and mixed uncooked and cooked wheat starter were investigated in this paper.The saccharifying power,liquefying power and proteolytic power of uncooked wheat starter were the lowest,which leads to low initial fermentation speed,slow and insufficiency fermentation.In comparison,the three parameters of cooked wheat starter were the highest.The three parameters of mixed uncooked and cooked wheat starter we... |
| Keywords: | uncooked wheat koji cooked wheat koji traditional fermentation |
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