摘要
该文在总结传统酿酒和生料、熟料液态酿酒工艺技术的基础上,进行革新试验,研制出固液结合法酿酒技术。该技术以淀粉质(大米、碎米、小米、玉米等)为原料,经浸泡、蒸煮、冷却、制曲、糖化、发酵、蒸馏、陈酿、配兑、检测等工序,酿制的产品无色透明,具有浓郁的米酒香气,雅香适口、纯净耐喝、协调尾净。
On the basis of summarizing a traditional making liquor technique and the technique in liquid-state fermentation with raw material and cooked material, innovation tests were made and a brewing technique combined with solid-state fermentation and liquid-state fermentation was developed. The technique used the starch substances (such as rice, broken rice?millet, corn, etc.) as raw materials. After soaking, cooking, cooling, koji making, saccharifying, fermenting, distilling, ageing, blending, checking, and other steps, a liquor was produced with rice wine flavour, nice taste, and other sensory properties of high-quality liquor.
出处
《中国酿造》
CAS
北大核心
2004年第1期26-27,31,共3页
China Brewing
关键词
固液结合法
酿酒
生料
熟料
combined method with solid-state and liquid-state fermentation
making liquor
raw material
cooked material
