酿酒
釀酒
양주
LIQUOR MAKING
2012年
3期
58-60
,共3页
黄酒%糯米%糖化性能%风味
黃酒%糯米%糖化性能%風味
황주%나미%당화성능%풍미
Chinese rice wine%Rice%Saccharification performance%Flavor
通过对不同产地籼糯米和粳糯米的糖化性能和水份、淀粉含量的测定研究,结果表明：不同产地籼糯米和粳糯米的糖化性能是不同的;糯米糖化性能的好坏,与糯米淀粉含量没有直接关联。酿制黄酒用糯米选用糖化性能较好,发酵后残余的糊精和发酵产多糖多,黄酒的醇厚性好,以提高黄酒的品质。
通過對不同產地秈糯米和粳糯米的糖化性能和水份、澱粉含量的測定研究,結果錶明：不同產地秈糯米和粳糯米的糖化性能是不同的;糯米糖化性能的好壞,與糯米澱粉含量沒有直接關聯。釀製黃酒用糯米選用糖化性能較好,髮酵後殘餘的糊精和髮酵產多糖多,黃酒的醇厚性好,以提高黃酒的品質。
통과대불동산지선나미화갱나미적당화성능화수빈、정분함량적측정연구,결과표명：불동산지선나미화갱나미적당화성능시불동적;나미당화성능적호배,여나미정분함량몰유직접관련。양제황주용나미선용당화성능교호,발효후잔여적호정화발효산다당다,황주적순후성호,이제고황주적품질。
Through the different indica rice and japonica rice origin saccharification performance and moisture,Determination of starch content,The results showed that：Japonica and indica rice in different rice producing glycosylated performance is different;Rice saccharification performance is good or bad,And rice starch content is not directly related.Brewed Chinese rice wine with a good selection of saccharification performance,Dextrin fermentation and fermentation of residual polysaccharides and more,Full-bodied Chinese rice wine is good,To improve the quality of Chinese rice wine.
