| 黑米黄酒工艺及产品稳定性研究 |
| |
| 引用本文： | 陈世平,邹锁柱,吴惠芳,聂安石,陈雪. 黑米黄酒工艺及产品稳定性研究[J]. 酿酒科技, 2006, 0(3): 75-77 |
| |
| 作者姓名： | 陈世平 邹锁柱 吴惠芳 聂安石 陈雪 |
| |
| 作者单位： | 贵州大学,贵州,贵阳,550025;贵州省轻工科研所,贵州,贵阳,550002 |
| |
| 摘 要： | 以黑米为原料生产黑米黄酒，黑米色素提取以浓度为20%-30％（v／v）的乙醇或米酒为最佳萃取溶剂，分两次萃取；黑米色素溶液及加工的黑米酒系列产品在酸性条件下色泽较稳定，适量使用蔗糖、柠檬酸或抗坏血酸等护色剂可明显提高产品色泽的稳定性；加工黑米黄酒，黑米原料仅需15％-20％，其余可用白糯米代替。（孙悟）
|
| 关 键 词： | 黑米黄酒 黑米 稳定性 |
| 文章编号： | 1001-9286(2006)03-0075-03 |
| 收稿时间： | 2005-11-15 |
| 修稿时间： | 2005-11-15 |
Investigation on the Production Techniques & the Stability of Yellow Rice Wine Produced by Black Rice |
| |
| CHEN Shi-ping, ZOU Suo-zhu, WU Hui-fang et al.. Investigation on the Production Techniques & the Stability of Yellow Rice Wine Produced by Black Rice[J]. Liquor-making Science & Technology, 2006, 0(3): 75-77 |
| |
| Authors: | CHEN Shi-ping ZOU Suo-zhu WU Hui-fang et al. |
| |
| Affiliation: | 1.Guizhou University, Guiyang 550025 ; 2. Guizhou Light Industry Scientific Research Institute, Guiyang, Guizhou 550002, China |
| |
| Abstract: | Black rice was used as raw materials to produce yellow rice wine. 20 %-30 %(v/v) ethanol or rice wine was the best extraction solvent for black rice colority extraction and the extraction operated twice. Black rice colority solution and the processed wine had stable color under acid conditions. Accordingly, adequate use of color fixatives such as sugar cane, citric acid and ascorbic acid etc. could evidently improve the stability of product color. Only 15 %-20 % black rice was required during the production and other part could be placed by white glutinous rice. |
| |
| Keywords: | yellow rice wine produced by black rice black rice stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
