摘要
通过在黄酒发酵过程中以麦芽部分代替麦曲,探索麦芽对黄酒生产的影响。结果表明,麦芽、麦曲最佳质量配比为1∶1,其总量为原料米的10%(w/w),酿出的成品黄酒色泽橙黄、麦香浓郁、口味淡爽、风格独特。试验发现珍珠岩和硅藻土共助滤可有效改善黄酒的沉淀问题,其总用量可控制在2～3 g/L黄酒。结果表明,黄酒发酵过程中,添加麦芽可减少麦曲用量,改善黄酒的品质及风味。
Effect of malt on Chinese rice wine production was studied by partially replacing wheat Qu with malt in Chinese rice wine fermentation.The results showed that the optimal ratio of malt and wheat Qu was 1∶ 1 and the total usage was 10% of raw material.The finished product was orange,aroma and light taste Chinese rice wine.It is also discovered that perlite and diatomite could effectively reduce the Chinese rice wine precipitation and the appropriate total usage was 2~3 g/L.In conclusion,adding malt in fermenting mash could reduce wheat Qu usage and improve Chinese rice wine quality and flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期88-91,共4页
Food and Fermentation Industries
关键词
黄酒
麦芽
麦曲
珍珠岩
硅藻土
沉淀
Chinese rice wine
malt
wheat Qu
perlite
diatomite
precipitation
