酿酒
釀酒
양주
LIQUOR MAKING
2012年
2期
55-57
,共3页
黄酒%糯米%蒸饭%冷却%挥发量
黃酒%糯米%蒸飯%冷卻%揮髮量
황주%나미%증반%냉각%휘발량
Chinese-rice-wine%Glutinous rice%Steamed rice%Cooling%Volatilization of
通过对酿制黄酒用糯米（不同产地、不同品种及不同冷却时间）蒸饭后冷却过程水份挥发量的试验研究。结果表明：把饭蒸熟后的冷却过程,在温度高时水份挥发量大;不同品种糯米（籼糯米和粳糯米）、不同产地糯米蒸饭冷却过程水份挥发量是不同的;在实验室试制黄酒和生产上酿制黄酒,应准确计算出饭率,确保投料时配比的准确性。
通過對釀製黃酒用糯米（不同產地、不同品種及不同冷卻時間）蒸飯後冷卻過程水份揮髮量的試驗研究。結果錶明：把飯蒸熟後的冷卻過程,在溫度高時水份揮髮量大;不同品種糯米（秈糯米和粳糯米）、不同產地糯米蒸飯冷卻過程水份揮髮量是不同的;在實驗室試製黃酒和生產上釀製黃酒,應準確計算齣飯率,確保投料時配比的準確性。
통과대양제황주용나미（불동산지、불동품충급불동냉각시간）증반후냉각과정수빈휘발량적시험연구。결과표명：파반증숙후적냉각과정,재온도고시수빈휘발량대;불동품충나미（선나미화갱나미）、불동산지나미증반냉각과정수빈휘발량시불동적;재실험실시제황주화생산상양제황주,응준학계산출반솔,학보투료시배비적준학성。
Experimental study of the volatilization of process water cooling brewed Chinese-rice-wine made with glutinous rice（from different habitats,different species and different cooling time） steamed rice.The results showed that： Rice steamed after the cooling process,Water temperature is high volatile volume;Different varieties of sticky rice（glutinous rice indica and japonica glutinous rice）,the origin of glutinous rice steamed rice cooling process water volatilization is different;Brewed Chinese-rice-wine,Chinese-rice-wine and the production of laboratory trial,Accurately calculate the meal rate,Ensure the accuracy of the ratio in the feed.
