高温流化法糊化在黄酒生产中的应用

采用“高温流化”和“蒸煮”两种不同方法处理大米 ,并进行酿造试验。通过对两种不同方法处理后大米成份的差异、发酵过程中失重变化趋势和酿造酒的常规理化指标的对比分析认为 :高温流化法糊化技术完全适用于我国传统黄酒生产中 ,可有效降低酿造酒中氨基氮含量 ;另外 ,通过对同样采用高温流化法糊化技术生产的“松竹梅”清酒的对比分析认为 ,中国黄酒和日本清酒在酿造工艺方面有很大的差异

Application of High Temperature Fluidization Techniques for Chinese Rice Wine Production

In this article, two different methods, the high temperature fluidization method and water steaming method, were used for processing the raw rice, and the relevant brewing experiments were carried out. By comparing and analyzing the content differences in the rice subject to different pre-treatment methods, the weight losing trend in the fermentation courses, as well as the routine physical and chemical properties of the rice wine produced, it is concluded that the high temperature fluidization techniques is fully applicable in the production of Chinese traditional rice wine. The technique could also effectively reduce the amino nitrogen content in the rice wine produced. By comparing and analyzing the Chinese rice wine produced by the high temperature fluidization technique with the Japanese sake, Shohchikubai made by the same method, significant differences in brewing processes for the Chinese rice wine and the Japanese Shohchikubai sake were found.