| 黄酒生产中不同品种米浸米特性的研究 |
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| 引用本文： | 毛青钟,俞关松. 黄酒生产中不同品种米浸米特性的研究[J]. 酿酒, 2010, 37(4) |
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| 作者姓名： | 毛青钟 俞关松 |
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| 作者单位： | 会稽山绍兴酒股份有限公司,浙江省,绍兴县,312030 |
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| 基金项目： | "十一五"国家科技支撑计划重点项目 |
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| 摘 要： | 以通过对黄酒生产中不同品种米(籼米、粳米、粳杂交米、籼糯米、粳糯米、泰国籼糯米等)和不同批次米的浸米特性的试验,定期观察浸米过程的动态变化。浸米结束,对浆水中的微生物形态和数量、总酸、pH、出饭率的检测研究,结果表明:不同品种的米或同一品种不同批次的米,在同样条件下浸渍,其浆水总酸和浆水中微生物是不同的,浸米特性也是不同的;浸米温度太高或时间太长,对浸米不利;在实际生产中有很好的指导意义。
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| 关 键 词： | 黄酒 米 品种 浸米 特性 |
Different Varieties of Chinese Rice Wine Production Characteristics of Rice-dip-meter |
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| MAO Qing-zhong,YU Guan-song. Different Varieties of Chinese Rice Wine Production Characteristics of Rice-dip-meter[J]. Liquor Making, 2010, 37(4) |
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| Authors: | MAO Qing-zhong YU Guan-song |
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| Affiliation: | MAO Qing-zhong; YU Guan-song (Kuaijishan Shaoxing Rice Wine CO.Ltd.; Shaoxing 312030; Zhejiang; China); |
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| Abstract: | Through the different varieties of chinese rice wine production characteristics of rice (indica rice, japonica rice, japonica hybrid rice, indica rice, japonica rice, Thai glutinous rice, indica, etc.) and different batches rice m rice characteristics of the leaching test, Regularly observe the dynamic changes of the process of dip- meter, Baptist m end, Whey in the right shape and number of micro- organisms, total acid, pH value, the rate of detection of a rice research, The results showed that: Different ... |
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| Keywords: | Chinese rice wine Rice Variety Dip meter Features |
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