摘要
对以根霉、米曲霉、酿酒酵母共固定化细胞混合液态发酵米酒进行了研究,结果表明:发酵液中米粉浓度为35%,菌种比例为根霉:米曲霉:酿酒酵母=3∶1∶2,发酵温度为30℃,发酵时间为5d,后发酵温度为25℃,发酵时间为15d,产酒为10%(v/v)制得米酒酒体丰满,香气丰富,是一种低度保健的米酒。
The sour rice wine was produced by the fermentation of rice with immobilized multi - microorganisms . The results showed that the ratio of inoculatiotive quantity of Rh. delemaer： Saceharomyces cerevisiae ： S. fragrans： Lactobacillus acidophilus was 3： 2： 2： 1. The temperature of fermentation was 2.5℃ and the fermentation time was 5 - 6d. The inoculumsize of Co- immobilized cell was 20%.
出处
《酿酒》
CAS
2005年第6期87-90,共4页
Liquor Making
关键词
米酒
液态发酵
混合多菌种
固定化
multi - microorganisms
immobilized
cell
fermentation
rice wine
