液态法生米酿酒制醋研究

Rice wine and vinegar making with uncooked rice

生米酿酒技术已经被广泛实验和报道,该文结合生产实际,运用生产中使用的糖化发酵剂进行液态法生米酿造黄酒,并进一步利用生料酒酿造食醋。经过历时1年的近百次生米酿酒制醋的试验和生产,通过对发酵温度、糖化发酵剂、氨基氮生成量、成品理化指标、机械化生产能耗和排污等指标的调试和监测发现,利用生米代替传统的熟料酿酒工艺,可以达到降低生产成本的目的,同时出品率也略有提高,通过生料酒酿造的食醋,品质也有所提高。

Making rice wine from the uncooked rice was tested and reported widely. Based on production experience in our company, the saccharifer- ous starter which used in production was applied to make the rice wine, and furthermore, making vinegar. Through dozens of testing in the passed one year, after adjusting and monitoring the indexes such as fermentation temperature, sacchariferous starter, aminonigrogen yield, physico-chemical in- dex of final product, energy consumption and sewage disposal, it was indicated that the production cost reduced when using the uncooked rice instead of the cooked one, and the yield of the wine made from the uncooked is higher than the cooked. In addition, the quality of vinegar made from this wine was also improved.