| 黄酒高产优质技术初探 |
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| 引用本文： | 王卫国,刘志林.黄酒高产优质技术初探[J].周口师范学院学报,2001,18(2):41-42. |
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| 作者姓名： | 王卫国 刘志林 |
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| 作者单位： | 南阳理工学院生化工程系, |
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| 摘 要： | 以正交试验法为主，对影响黄酒产量及质量的诸多因素进行了综合定量研究.研究结果表明影响黄酒产量的主要因素是用曲，其次是原料，而工艺的影响最小.生产黄酒的最佳条件为以糯米和小米为原料，选用大曲，淀粉酶和小曲为糖化发酵剂，发酵时开耙2～3次，在上述条件下出酒率达82.76%，黄酒品质的感官鉴定结果为优良，理化检验各项指标均达国家标准.
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| 关 键 词： | 正交试验 淀粉酶 理化检验 出酒率 |
| 文章编号： | 1008-1261(2001)02-0041-02 |
| 修稿时间： | 2000年12月5日 |
An Initial Expl oration
for the Technology of High-yield and High-quality Yellow Rice Wine |
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| WANG Wei-guo,LIU Zhi-lin.An Initial Expl oration
for the Technology of High-yield and High-quality Yellow Rice Wine[J].Journal of Zhoukou Normal University,2001,18(2):41-42. |
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| Authors: | WANG Wei-guo LIU Zhi-lin |
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| Abstract: | The various factors affecting the production and quality of yellow ri ce wine were studied by the method of cross experiments and other physical and c hemical methods.It was tested that the agent of starch-lytic and fermentation- Qu is a major factor.affecting the production and quality of yellow rice wine,th e materials to be used to produce yellow rice wine are minor factor.The researche d result showed that the best technology of producing yellow rice wine is to u se sticky rice and millet as material,Daqu,Xiaoqu and starchase as the agent of starch-lytic and fermentation,and stir two or three times during fermentation .On this condition,the rate of wine-producing has reached 82.76%,it has tripled more than that of traditional technology.The conclusion from sense test for the quality of yellow rice wine is good and the consequences of physical and chemic al analysis all reach national standard or above. |
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| Keywords: | cross experiments starchase physical and chemical analysis rate of wine producing |
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