摘要
采用喂饭法生产的多粮型营养黄酒,具有成品酒风味醇和芳香,酒体丰满,营养功能齐全。多粮型原料配比为:粳米40%、糯米40%、黑糯米20%。工艺特点为将第一批粳米饭制淋饭酒母,在扩培酒母的基础上,分次喂入糯米饭和黑米饭并加入红曲与复配酶,经糖化发酵和蛋白质分解,后酵养醅,最后压榨取酒,勾兑调味、杀菌、封坛、成型。
Adoption fed methord to produce multiple-grains nutritional rice wine can make the wine have finished wine alcohol and put incense flavor, full bodied and fully functional nutrition. Muhi-grain-type feed ratio is： 40% rice,40% glutinous rice, 20% black glutinous rice. Technological characteristics is that using the first - batch rice meal to prepare leaching rice yeast, on the basis of the spread cultivation yeast ,fed several times black sticky rice and red yeast rice and added with complex enzyme, the saccharification and fermentation and protein decomposition, fermentation raising grains. Finally the process is pressing from wine, blending and flavoring, sterilization, sealing altar, molding.
出处
《酿酒》
CAS
2017年第3期41-45,共5页
Liquor Making
关键词
喂饭法
多粮酿造
勾兑调味
营养黄酒
Fed method
Multiple＇grains brew
Blending and tasting
Nutritional yellow rice wine
