摘要
硬质玉米(Flint corn)与粉质玉米(Flour corn)在pH值为4.20～4.50,水温为55～60℃条件下浸泡,考察两种玉米的吸水情况;研究发酵过程的失重、发酵液成分及出酒率情况。结果表明,粉质玉米的吸水速率比硬质玉米要快,提前2～3 h达到40%以上;两种玉米的发酵酒精生产量、原料和淀粉出酒率差别不大;采用粉质玉米作原料,会降低相对成本。(孙悟)
Flint corn and flour corn steeped under the conditions ofpH value between 4.20-4.50 and water temperature at 55-60 ℃. The.sopping status of the two corn was observed, and the weight loss during fermentation and the compositions of fermenting liquid and liquor yield were investigated. The results suggested that the sopping rate of flour corn was faster than that of flint corn （2-3 h in advance as 40% sopping）, there was little difference in productive output of fermenting alcohol, raw materials liquor yield and starch liquor yield of the two corn, and the use of flour corn as raw materials could reduce production cost.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第5期74-76,共3页
Liquor-Making Science & Technology
关键词
酒精
玉米
浸泡
淀粉
发酵
alcohol
corn
steeping
starch
fermentation
