摘要
该法生产黄酒时,除用传统的糯米外,还添加了营养价值高的红薯叶为原料,用α-淀粉酶液化;黑曲霉、根霉培养液糖化。通过正交试验得出:糯米∶红薯叶为8∶2、根霉15%、黑曲霉5%、酵母接种0.2%,酒精发酵时,前期30℃通风培养,后期28℃静止培养,可有效地提高发酵速度;密闭状态下,高温、低温、间隔陈酿,可缩短陈酿时间。此黄酒具有保健作用。
When this law production yellow wine, using traditional glutinous rice, but also added sweet potato leaves of high nutritional value as material, liquefied with the α-amylase; saccharified with nutrient fluid of rice aspergillus and black aspergillus; by orthogonal tests drawn：glutinous rice：sweet potato leaf 8 ： 2, root aspergillus 15%, black aspergillus 5%, yeast 0.2% ; When alcohol fermentation, first at 30 ℃ ventilates the raise, the latter at 28℃ static raises may effectively enhance the fermentation speed; under the closed state the high temperature cryogenic spacing to may reduce Chen to time of fermentation. This yellow wine has the health function.
出处
《中国调味品》
CAS
北大核心
2008年第3期37-40,共4页
China Condiment
关键词
红薯叶
保健
全液态
黄酒
the sweet potato leaf
the health care
entire liquid state
yellow wine
