以玉米为原料酿造清酒的工艺研究

实验探讨了以玉米为单一原料酿制清酒的工艺。将玉米在亚硫酸溶液中浸泡50 h,脱胚去皮后进行蒸料,以米曲霉作为糖化剂,利用酵母进行发酵,7 d后结束。结果显示:玉米经处理后,其蛋白质含量和脂肪含量明显减少,各物质含量与大米更加接近。在25℃,pH5.0条件下使用安琪酵母菌发酵成的酒,其酒精度12.5%,氨基酸含量0.41 mg/ml。在活性炭添加量0.8 mg/ml条件下脱色24 h,所得清酒酒体清亮透明,具有特有的清香味。

A study on technological conditions for brewing sake from corn as single raw material

The technology of using corn as the only raw material to brew sake was discussed in experiment.The corn was soaked in sulfurous acid solution for 50 hours,and steamed after degerminating and dehulling,Aspergillus oryzae was used as the saccharifying agent,and the yeast was used for fermentation,it ended after 7 days.The result showed that the protein content and fat content of the processed corn decreased obviously,and the contents of various materials were closer to that in rice.The alcohol content in the ...