奇香低度营养型酒的开发试验

以糯米、小麦、优质大曲酒为原辅料，以根霉曲、酿酒干酵母为糖化发酵剂，添加啤酒花、桂花等，研发生产奇香低度营养型酒。选择配料比、糖化温度、糖化时间、发酵温度作影响因子确立生产工艺参数。结果表明，奇香低度营养型酒中氨基酸含量为226．6mg／100mL，是啤酒的2．1倍，其中8种人体必需氨基酸含量占34％；奇香酒是一种营养丰富、低度、香气奇特、口感醇厚柔和、酒体协调丰满的低度营养型酒。（孙悟）

Trial Production of Special-flavor Low-alcohol-content Nutritional Liquor

Special-flavor low-alcohol-content nutritional liquor was developed by glutinous rice, wheat and quality Daqu liquor as raw materials with rhizopus yeast and dry yeast as saccharifying leaven through addition of hops and sweet os manthus etc. Meanwhile, the technical parameters in the production were determined by selecting charge ratio, saccharifi cation temperature, saccharification time, and fermentation temperature as influencing factors. The amino acids content in the liquor was 226.6 mg/100 mL, 2.1 times of that in beer. And the eight necessary amino acids for human being accounted for 34 % of the total amino acids. Accordingly, the liquor was considered as a successful liquor product with abundant nutrition and special flavor, soft and mellow taste, and harmonious liquor body.