摘要
研究以贵州优质黑米为原料,低温高压膨化、加工黑米黄酒工艺。结果表明,最适工艺条件为:温度100℃,时间10min,膨化压力差为0.3MPa。该工艺能充分保持原料中的色素及其他营养成分,解决传统黄酒生产中因浸米工序使得黑米色素等有效成分大量损失的技术难题;新工艺能使黑米淀粉彻底糊化,明显缩短糖化发酵周期,出酒率提高8%以上,降低生产成本,产品质量稳定。(孙悟)
Quality Guizhou black rice was used as raw materials to produce black rice wine through low temperature and high pressure expanding. The optimum technical conditions were as follows： temperature at 100℃, 10 min expanding and expanding pressure difference as 0.3 MPa. The use of such technique could effectively preserve rice color and the nutrition in rice （lose of color and nutrition often occurred by traditional steeping technique）. Besides, the use of new technique could gelatinize black rice starch completely, evidently shorten saccharification period and fermentation period, increase liquor yield by above 8 %, reduce production cost, and keeo the stability oforoduct quality.
出处
《酿酒科技》
北大核心
2007年第6期98-100,共3页
Liquor-Making Science & Technology
关键词
黑米黄酒
新工艺
膨化工艺
稳定性试验
black rice wine
new technology
expanding process
stability experience
