摘要
对糯米、粳米、籼米的构造、特征、特性及化学成分作了分析比较。并将3种米经过浸米过程中对米质吸水,淀粉损失,生酸变化和蒸煮后的质量作了比较,在此基础上进行了糖化、发酵、成品质量与出酒率对比实验,并提出了对黄酒酿造用米的品质要求和提高大米对黄酒酿造适用性的方法。
Based on the study on the characteristics and compositions of glutinous rice, japonica rice and indica rice, effects office qualities on rice wine brewing were investigated separately in details. Then, the requirement office variety and quality for rice wine brewing was proposed.
出处
《中国酿造》
CAS
北大核心
2006年第9期60-63,共4页
China Brewing
关键词
黄酒
大米
酿造关系
要求
rice wine
rice
brewing relation
requirement
