摘要
以蛹虫草菌培养基为主要原料,采用喂饭法通过对其总醪加水量的控制、糯米与蛹虫草菌培养基比例以及糖化剂接入量的确定进行研究,生产出风味俱佳的保健黄酒。结果表明,最佳配比方案为:黄酒专用干酵母用量为0.2%,糖化酶用量为10%,总醪加水量为3倍,糯米∶蛹虫草菌培养基1:1。
Cordyceps militaris culture medium was used as the main raw materials to produce health yellow rice wine of good taste by using rice-feeding method through proper control of water addition level, the proportioning of glutinous rice and cordyceps militaris culture medium, and inoculation level of saccharifying agent. The best proportioning was summed up as follows： 0.2 % use level of dry yeast exclusively used by yellow rice wine, 10 % use level of saccharifying enzyme, water addition level three times of total mash quantity, and the ratio of glutinous rice and cordyceps militaris culture mediureas 1：1 .
出处
《酿酒科技》
北大核心
2006年第10期70-72,共3页
Liquor-Making Science & Technology
关键词
保健黄酒
蛹虫草菌
研究
health yellow rice wine
cordyceps militaris
research
作者简介
岳春（1964-），女，副教授。
