酿酒
釀酒
양주
LIQUOR MAKING
2014年
1期
44-47,48
,共5页
清爽型黄酒%米曲%配方%酿制
清爽型黃酒%米麯%配方%釀製
청상형황주%미곡%배방%양제
Qing shuang type chinese rice wine%rice koji%Formula%Brewing
运用正交试验法对糯米、水、酒母和米曲加量四个因子三个水平的试验研究。结果表明：用米曲酿制成无麦曲味和无酶制剂味等的清爽、口感好的半干清爽型黄酒是可行的，用米曲代替麦曲制清爽型黄酒，减少用曲量10%，提高出酒率；以投料糯米100%计，则加水量为192.0%，加酒母量为10.6%，加米曲量为15.4%最适宜；同时探索了用米曲传统工艺酿制清爽型黄酒对其发酵的影响规律，为清爽型黄酒生产工艺的改进提供科学依据。
運用正交試驗法對糯米、水、酒母和米麯加量四箇因子三箇水平的試驗研究。結果錶明：用米麯釀製成無麥麯味和無酶製劑味等的清爽、口感好的半榦清爽型黃酒是可行的，用米麯代替麥麯製清爽型黃酒，減少用麯量10%，提高齣酒率；以投料糯米100%計，則加水量為192.0%，加酒母量為10.6%，加米麯量為15.4%最適宜；同時探索瞭用米麯傳統工藝釀製清爽型黃酒對其髮酵的影響規律，為清爽型黃酒生產工藝的改進提供科學依據。
운용정교시험법대나미、수、주모화미곡가량사개인자삼개수평적시험연구。결과표명：용미곡양제성무맥곡미화무매제제미등적청상、구감호적반간청상형황주시가행적，용미곡대체맥곡제청상형황주，감소용곡량10%，제고출주솔；이투료나미100%계，칙가수량위192.0%，가주모량위10.6%，가미곡량위15.4%최괄의；동시탐색료용미곡전통공예양제청상형황주대기발효적영향규률，위청상형황주생산공예적개진제공과학의거。
Using orthogonal test trials of the three levels of the four factors of glutinous rice, water, yeast and koji dosage, The results show that:Koji brewed without wheat Qu taste and no enzyme preparations taste so refreshing, the taste good Semi qing shuang type chinese rice wine is feasible, Qing shuang type chinese rice wine instead of wheat koji koji system, Reduce the use of starter 10%, Improve liquor yield;Feeding glutinous rice 100%, The amount of water is 192.0%, Plus yeast starter 10.6%, The Garmisch Qu amount to 15.4%in the most appropriate; Koji traditional craft brewed Qing shuang type chinese rice wine while exploring the impact of its fermentation. Provide a scientific basis for the Qing shuang type chinese rice wine production process improvements.
