玉米稻米黄酒糖化工艺的研究

Study on Glycosylation Technology for Corn and Rice Yellow Wine

以玉米和稻米为原料,玉米稻米混合发酵生产黄酒的最佳质量比为1:1。通过单因素试验,探索出玉米稻米混合作原料生产黄酒的最佳糖化工艺。结果表明:玉米稻米质量比为1:1,糖化温度35℃、甜酒药添加量为1.2g/100g原料、糖化时间48h时,糖化效果好,糖化液的糖度高,相应糖化液添加酵母发酵得到的酒精度高。该糖化工艺的探索为后期发酵打下良好的基础。

Corn and rice were considered as raw material for yellow wine,the best corn-rice weight ratio was 1：1.The optimal glycosylation technology of corn and rice Yellow Wine was determined through single factor experiments.The results showed that the corn-rice weight ratio was 1：1,and the optimal glycosylation conditions were concentration of glycosylation temperature 35℃,the sweet distiller＇s yeast 1.2g/100g materials,glycosylation time 48h.In these conditions,the sweet degree of glycosylation samples was high,when the glycosylation samples was fermented by added yeast,the alcohol degree was high.The study of glycosylation technology offered good foundations for later fermentation.