摘要
本文提出了以安徽特产黑米为原料,利用液化酶、糖化酶进行液化和糖化,利用蛋白酶进行蛋白质分解,利用活性干酵母进行酒精发酵生产黑米酒的一种新的生产方法,同时对原料黑米色素提取液和黑米酒色素进行了初步分析,并且讨论了新工艺生产的黑米酒色素的稳定性;考察了黑米色素与黑米酒色素分别在紫外光和可见光的吸收值,提出了黑米色素和黑色酒色素的最大吸收值的范围。
In this paper,the author puts forward a new method of brewing black rice wine in which black rice,a kind of Anhui local product,is used as raw material. The liquefactiong,saccha-rification and protein decomposition for the rice are undertaken by corresponding enzymes. In the meantime the alcohol is fermented by active dry yeast to produce a kind of black rice wine. The author analysed preliminarily the black rice pigment, its extract and its stability. The range of the maxmium value of the pigment and black rice wine are determined according to the absorption value at UV & VIS.
关键词
黑米色素
发酵
黑米酒
工艺
black rice pigment,fermentation,black rice wine,technology
