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刊物期号: 201707

米浆水回用工艺研究及其在黄酒生产中的应用(102)

作者: 刘 克,毛严根,李 丽

地址:上海石库门酿酒有限公司,上海 邮编:201501
摘要 研究了米浆水的循环利用方式及其在黄酒大罐发酵生产中的应用方法。结果表明,米浆水回用后,其总酸随着浸米温度的升高而增加,总酸最高可达10.00 g/L以上,并且会影响后续蒸饭和发酵过程;高温杀菌后的米浆水可以用于后续发酵过程,并且对发酵醪理化指标和风味物质没有负面影响;米浆水的添加会降低后续压榨的速度,加入适量的蛋白酶后压榨速度得到改善;米浆水回用是切实可行的,但需要根据生产条件控制米浆水的添加量和回用次数,保证发酵的顺利进行。
关键词 米浆水; 发酵; 总酸; 压榨; 酸性蛋白酶
中图分类号: TS262.4;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)07-0102-05

英文标题: Recycling of Rice Steeping Water in Yellow Rice Wine Production

英文作者: LIU Ke, MAO Yangen and LI Li

英文地址: Shikumen Winery Co. Ltd., Shanghai 201501, China

英文摘要 In this study, the recycling of rice steeping water in yellow rice wine production were explored. After the recycling, total acids content in rice steeping water increased with the increase of rice steeping temperature and the highest total acids content may reach up to 10.00 g/L, which would influence the subsequent rice steaming and fermentation. Rice steeping water with high-temperature sterilization could be used in subsequent fermentation and it had no negative effects on physicochemical indexes of fermenting mash and the flavoring compounds. Besides, the addition of rice steeping water would reduce subsequent squeezing speed, and the addition of proper amount of protease may settle such problem. Above all, the recycled utilization of rice steeping water was feasible in practice. However, the adding level and the recycling times of rice steeping water should be under proper control according to actual production conditions to ensure successful fermentation.
英文关键词 rice steeping water; fermentation; total acid; squeeze; acid proteinase
      

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