玉米酿制黄酒的生产试验

Trial Production of Yellow Rice Wine with Corn

玉米作原料酿制黄酒需脱去胚芽。玉米米查先常温浸16h,后加温至65℃,保温2～3h,换水常温浸12h,再加温到62℃,保温1h,再常温浸10h后蒸煮;蒸汽压力0.15～0.20MPa;淋饭温度32～35℃,后加酒曲和α-淀粉酶;入缸温度27～29℃,下缸发酵始温16～18℃;品温上升5～7℃时开耙;4h后开第二耙;控制品温不超过30℃,后熟45d。(孙悟)

Corn was used in the production of yellow rice wine with germinal bud torn.The crushed corn was firstly steeped under normal temperature for16h,then the temperature increased at65℃with2?3h heat preservation,then change of water for12h steeping under normal temperature,then temperature increased at62℃with1h heat preservation,after10h steeping under normal temperature,the procedure of steaming operated;the stream pressure was0.15?0.20MPa,the temperature for grains pouring was at32?35℃,then starter andα-amylase were added;the temperature for pots entry was at27?29℃,the initial fermentation temperature after pots entry was at16?18℃;harrowing operated when the product temperature increased by5?7℃;then harrowing operated again4h later;the product temperature controlled under30℃and the post maturation time was45d.(Tran.by YUE Yang)