摘要
采用大米和马铃薯混酿米香型小曲白酒。研究了大米与马铃薯的混酿比例、发酵期料水比、发酵温度和发酵时间对产酒率和总酯含量的影响。通过混酿试验得到最优工艺:大米/马铃薯比例为90∶10,料水比为1∶2.0,于30℃下发酵7d。酒醅经蒸馏后成小曲白酒,既保留蜜香型小曲白酒的典型风格,又兼具薯香,并有一定的食疗保健作用。
The experiment studied the processing technology of mixed fermentation of Chinese rice flavor Xiaoqu spirits by rice and potato. This paper studied the spirits yield and total ester of Chinese Xiaoqu spirits by mixed fermentation using rice with potato as its main ingredients, as well as the fermentation conditions of material-water ratio, fermentation temperature and time. The results showed that the optimal fermentation conditions were summed up as follows, the mixed fermentation of the rice-potato ratio 90：10, material-water ratio 1：2, fermentation temperature 30℃, and fermentation time 7d. Under these conditions, the high quality Chinese Xiaoqu spirits was produced that had not only the excellent typical rice flavor, but also the tasted with distinctive potato wine style and food therapy benefits.
出处
《中国酿造》
CAS
2013年第10期85-88,共4页
China Brewing
基金
广东省中小企业发展专项资金资助项目(粤中小企[2010]59号)
关键词
马铃薯
大米
混酿
小曲白酒
酒质
potato
rice
mixed fermentation
Chinese Xiaoqu spirits
spirits quality
