作　　者： ; ; ;

机构地区： 仲恺农业技术学院轻工食品学院

出　　处： 《酿酒科技》 2003年第3期43-44,共2页

摘　　要： 在白酒酿制的生产中,糖化发酵的原料是影响酒质的最主要因素之一。本试验对几种不同的发酵原料按不同配比进行比较,以获得最佳的发酵基质,改进广东米酒的酒质和出酒率。结果表明,高粱等原料的加入的确能改善白酒的酒质,但随着这些原料加入量的增加,与广东米酒原有的风味和特色差距增大,而且非大米原料的加入量增大,会降低白酒的出酒率。试验获得的最佳原料配方:大米58.8%,高粱9.8%,玉米6.4%,糯米9.8%,小米4.7%。 In the production of liquors,raw material for saccharifying f er mentation is one of the most important affecting factors for liquor quality.In this test,different fermentation raw materials by different proportioning we re prepared in liquor production to obtain the best fermentation substrate so th at liquor quality and liquor yield of Guangdong rice liquor could be improved.T he results indicated that the addition of sorghum etc.could effectively improve liquor quality,however,with the increase of the addition quantity of sorghum etc.,liquor taste and its properties had changed greatly different from origi nal Guangdong rice liquors,besides,the increase of addition quantity of non-r ice materials would result in the decrease of liquor yield.And the best prescri ption of raw materials in the test was as follows :58.8%rice,9.8%sorg hum,6.4%corn,9.8%glutinous rice and4.7%millet.(Tran.by YUE Yang )

关 键 词： 发酵原料 原料 酒质 广东米酒 出酒率 配方 白酒

领　　域： [轻工技术与工程] [轻工技术与工程]