全发酵特种黄酒生产工艺研究

Research on production techniques of special rice wine by complete fermentation

以北方优质黏黄米、小米、豌豆为原料,配以葛根、苦参等16味中药的发酵水,利用固定化酵母细胞技术对传统黄酒酒母生产工艺进行改造,米和曲的比例为5:4～6:4,产酒能力为12%～15%(v/v),出品率提高了15%～20%。

Yellow glutinous rice, millet, pease were used as raw materials, mixed with fermented liquor of Gegen, Sophora flavescens and other 14 kinds of Chinese medicine. Traditional production technics of rice wine was partly changed by immobilized yeast fermentation technology. In the new technics, the proportion office to Qu was 5：4-6：4, the liquor-producing ability was 12%-15% （v/v）, and the yield ratio increased by 15%-20%. This product had certain health care function to human body.