| 黑米清酒生产工艺的研究 |
| |
| 引用本文： | 高玉荣,李大鹏. 黑米清酒生产工艺的研究[J]. 酿酒, 2004, 31(5): 100-102 |
| |
| 作者姓名： | 高玉荣 李大鹏 |
| |
| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319 |
| |
| 摘 要： | 以黑米、大米为原料,采用液态发酵法,通过正交实验,确定黑米清酒的最佳发酵条件,发酵液初始pH值为5.0:酒母添加量为5%;米曲添加量为0.2%.获得16°、口味协调、玫瑰红色的黑米清酒,并对黑米清酒的理化指标、感官指标进行了分析.
|
| 关 键 词： | 黑米清酒 液态发酵 正交实验 |
| 文章编号： | 1002-8110(2004)05-0100-03 |
| 修稿时间： | 2004-07-14 |
STUDY OF PRODUCING TECHNOLOGY OF THE PURE WINE IN BLACK RICE |
| |
| GAO Yu-rong,LI Da-peng. STUDY OF PRODUCING TECHNOLOGY OF THE PURE WINE IN BLACK RICE[J]. Liquor Making, 2004, 31(5): 100-102 |
| |
| Authors: | GAO Yu-rong LI Da-peng |
| |
| Abstract: | By means of liquid ferment ,the pure wine in black rice which contains 4% by volume alcohol were brewed.With blach rice and white rice as the raw material,using experimentation of hand over,the best producing condition of pH 5.0,the volume of adding yeast 5%, adding rice loji 0.2%were determinated. Those conditions were The pure wine produced has a good taste and a rose-red color.At last the indices of sense and chemistry of pure wine were analysed. |
| |
| Keywords: | the pure wine in black rice liquid ferment hand over |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
