植酸优化黄酒生产工艺的研究

Study on Phytic Acid Application Technology in Rice Wine

该文试验了植酸对黄酒糖化发酵菌种的影响及在除浊工艺上的应用。结果表明,植酸能促进菌种生长发酵,增加发酵产物,缩短发酵周期;植酸能改善黄酒质量,提高出酒率及原料利用率;植酸用于除浊的最佳浓度为0.04%,处理时间为24h,酒液清亮透明,黄酒的风味和感官均得到改善。

In this paper, effects of phytic acid (PA) on saccharification and fermentation of rice wine starter and phytic acid application in haze cleaning of rice wine product were studied. The results shows: PA could enhance starter growth and fermentation, increase productivity, and shorten fermentation cycle; PA could improve the quality of rice wine, raised the yield ratio and utilization ratio of raw material; The optimal concentration of PA used in haze cleaning was 0.04% with treatment for 24 h. The rice wine was clear and transparent, it's flavor and taste were improved after treatment with PA.