摘要
以糯米为原料,按传统发酵工艺接种根霉糖化菌制成固态酒酿,在外加糖化酶的作用下将固态酒酿进一步进行糖化作用,所得糖化液再接种酿酒酵母进行酒精发酵作用,发酵液最后经过滤、调配等工艺,研制出一种不含米糟、清亮透明的新型米酒饮料。
To steamed sticky rice was inoculated fermented starters to make into the fermented glutinous rice of solid state. The fermented glutinous rice was further saccharificated by the adding of amylolytic enzyme, and then inoculated yeasts to progress alcoholic fermentation. The liquid leavening was processed by filtration, preparation and made a new-type pellucid rice wine beverage without grains in the beverage.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期77-80,共4页
Food Research and Development
基金
湖北省科技厅资助项目(2007AA204A03)
关键词
固态发酵
液态发酵
糖化作用
米酒饮料
solid fermentation
liquid fermentation
saccharification
rice wine beverage
