大连工业大学学报2011，Vol.30Issue(6)：420-422,3.
黄酒降度的工艺研究
Process of reducing alcohol degreee of rice wine
周广麒 1尹丽杰 1王培忠1
作者信息
- 1. 大连工业大学生物工程学院,辽宁大连116034
- 折叠
摘要
Abstract
For reducing alcohol degree of rice wine, fermentation time, additions of yeast and wheat koji, ratio of material to water were optimized by orthogonal test using yellow rice as raw material and soybean meal as auxiliary material. The results indicated that the optimal components were 0. 6 % yeast, 0.4% wheat koji and ratio of material to water at 1 : 3. The final alcohol degree of wine was 9.4%, total sugar 33. 91 g/L, and amino nitrogen 0. 47 g/L when the added soybean meal was 12%.关键词
黄酒/大黄米/豆粕Key words
rice wine/ yellow rice/ soybean meal分类
轻工纺织引用本文复制引用
周广麒,尹丽杰,王培忠..黄酒降度的工艺研究[J].大连工业大学学报,2011,30(6):420-422,3.
