摘要
将淋饭酒母替代传统酒药作为糖化发酵剂用于房县黄酒酿造生产中,结果表明,3%的淋饭酒母添加量可使发酵过程平稳、缓慢进行,制备得到的房县黄酒香气、口感略优于传统工艺;以淋饭酒母酿制的房县黄酒各项理化指标均符合GB/T 13662—2008要求,氨基酸含量明显高于传统工艺,高级醇含量则少于传统工艺。
Lin-fan yeast starter was used to replace Xiaoqu for brewing Fangxian rice wine was carried out. The results showed that the Fangxian rice wine got much fresh and strong aroma with adding 3% Lin-fan yeast starter compared with traditional Xiaoqu during fermentation, and the fermentation process was carried out smoothly and slowly. All the physical and chemical indexes of Fangxian rice wine which produced by adding Lin-fan yeast were in conformity with requirements of GB/T 13662—2008; the content of amino acids was significantly higher than the traditional technology; the higher alcohol content was less than the traditional technology.
作者
朱正军
万端极
卢扬成
徐斌
张爱帝
曹敬华
ZHU Zhengjun;WAN Duanji;LU Yangcheng;XU Bin;ZHANG Aidi;CAO Jinghua(Key Laboratory of Fermentation Engineering（Ministry of Education）,Hubei Provincial Cooperative Innovation Center of Industrial Fermentation,Hubei Key Laboratory of Industrial Microbiology,Hubei University of Technology（Wuhan 430068;Rice Wine and Fermentation Industry Bureau of Fangxian（Fangxian 442100)
出处
《食品工业》
CAS
北大核心
2018年第8期72-74,共3页
The Food Industry
基金
国家重点研发计划重点专项(2016YFD0400500)
湖北省科技支撑计划(2014BBB005)
关键词
淋饭酒母
房县黄酒
生产
Lin-fan yeast starter
Fangxian rice wine
production
