| 膨化原料在白酒酿造中的应用 |
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| 引用本文： | 杨官荣,李雷,周锋,焦红梅.膨化原料在白酒酿造中的应用[J].酿酒科技,2012(4):68-69,75. |
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| 作者姓名： | 杨官荣 李雷 周锋 焦红梅 |
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| 作者单位： | 四川省酿酒研究所,四川德阳,618300 |
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| 摘 要： | 膨化原料在水分、淀粉、还原糖、还原能力等指标方面和粮食原料都有较大差距。用100％膨化原料发酵可比粮食发酵提高14％的出酒率，但酒质放香较差、回甜大、有涩味；使用20％的膨化原料时，比粮食发酵提高了8％出酒率，且酒质幽雅柔和、回甜较佳，没有粮食新酒的粗糙和辛辣等缺点。
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| 关 键 词： | 白酒 膨化原料 发酵 出酒率 |
Application of Expanded Materials in Liquor Production |
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| YANG Guanrong,LI Lei,ZHOU Feng and JIAO Hongmei.Application of Expanded Materials in Liquor Production[J].Liquor-making Science & Technology,2012(4):68-69,75. |
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| Authors: | YANG Guanrong LI Lei ZHOU Feng and JIAO Hongmei |
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| Affiliation: | (Sichuan Provincial Wine-making Research Institute,Deyang,Sichuan 618300,China) |
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| Abstract: | Expanded materials have a great difference with grains in moisture content,starch content,reducing sugar content,and reduction capability.Compared with grains fermentation,100 % expanded materials fermentation could increase liquor yield by 14 % but the produced liquor had the shortcomings including worse quality,strong sweet aftertaste,and astringent taste.However,20 % expanded materials fermentation could increase liquor yield by 8 % and the produced liquor had soft and elegant taste and enjoyable aftertaste without any coarse and astringent taste. |
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| Keywords: | Baijiu(liquor) expanded material fermentation liquor yield |
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