| 红米/大米半固态酿制米酒的比较研究 |
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| 引用本文： | 陈祈磊,夏兵兵,丁琦峰,刘达玉.红米/大米半固态酿制米酒的比较研究[J].成都大学学报(自然科学版),2011,30(3):209-211. |
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| 作者姓名： | 陈祈磊 夏兵兵 丁琦峰 刘达玉 |
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| 作者单位： | 成都大学生物产业学院,四川成都,610106 |
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| 摘 要： | 对比大米/红米两种原料半固态发酵试验对米酒出酒率和感官质量等指标的影响.结果表明,红米和大米的原料出酒率、淀粉出酒率分别为52.01%和52.50%、71.65%和70.42%,大米的出酒率比红米略高;红米和大米酒的总酸、总酯分别为0.20 g/L、0.12 g/L,0.27 g/L、0.15 g/L,大米的总酸和总酯...
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| 关 键 词： | 大米 红米 米酒 半固态发酵 |
Comparative Study on Semi-solid State Fermentation of Rice Wine with Rice and Red Rice |
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| CHEN Qilei,XIA Binbin,DING Qifeng,LIU Dayu.Comparative Study on Semi-solid State Fermentation of Rice Wine with Rice and Red Rice[J].Journal of Chengdu University (Natural Science),2011,30(3):209-211. |
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| Authors: | CHEN Qilei XIA Binbin DING Qifeng LIU Dayu |
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| Institution: | CHEN Qilei,XIA Binbin,DING Qifeng,LIU Dayu(School of Bioindustry,Chengdu University,Chengdu 610106,China) |
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| Abstract: | The impacts of different raw materials of rice and red rice on the liquor yield and sensory quality of semi-solid state fermentation of rice wine were compared.The findings show that the raw material liquor yield and the starch liquor yield of red rice and rice are 52.01%,52.50% and 71.65%,70.42% respectively.The liquor yield of rice is higher than that of red rice.The total acid and total esters of red rice and rice wine are 0.20 g/L,0.120 g/L and 0.27 g/L,0.15 g/L respectively.The total acid and total est... |
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| Keywords: | rice red rice rice wine semi-solid state fermentation |
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