米浆水制作黄酒熟麦曲品质的研究

The Application of Rice Milk in the Production of Cooked Wheat Starter

米浆水是黄酒酿造过程中的副产物。通过添加一定比例的米浆水用于黄酒熟麦曲的制作,测定所制熟麦曲的α-淀粉酶酶活、纤维素酶酶活、中性蛋白酶酶活和糖化酶酶活,以及熟麦曲的基本理化指标,选择添加75%米浆水用于制作熟麦曲。为了研究添加米浆水制作熟麦曲对于黄酒酿造的影响,将添加75%米浆水的熟麦曲与没有添加米浆水的熟麦曲分别进行黄酒的酿造,其他条件保持一致,分析成品黄酒中的各项理化指标。得出成品黄酒的品质符合国家标准,米浆水制曲可能给黄酒酿造带来有利影响。

Rice milk is a by-product in the production process of yellow rice wine. In this study, a certain proportion of rice milk was used for the production of cooked wheat starter. Through the determination ofα-amylase activity, cellulase activity, neutral protease activity, glucoamy-lase activity and the basic physiochemical indexes of wheat starter, 75%rice milk was considered as the best choice for cooked wheat starter preparation. In order to investigate the effects of cooked wheat starter with the addition of rice milk on yellow rice wine production, cooked wheat starter with/without the addition of rice mild were used respectively, and the physiochemical indexes of the produced yellow rice wine were analyzed. It was concluded that the produced yellow rice by cooked wheat starter with the addition of rice milk met national standards. Ac-cordingly, the use of rice milk for the preparation of cooked wheat starter might bring beneficial effects on yellow rice wine production.