| 大米清酒的研制 |
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| 引用本文： | 刘颖,袁松梅,陈建霞.大米清酒的研制[J].黑龙江八一农垦大学学报,2000,12(2):99-101. |
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| 作者姓名： | 刘颖 袁松梅 陈建霞 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品工程系,密山,158308
2. 三江食品公司 |
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| 基金项目： | 黑龙江省农垦总局科委资助项目，， |
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| 摘 要： | 试验主要突出了糖化制曲与酵母培养的工艺控制及发酵方法等方面内容。产品澄清，淡黄色，酒体协调无异味。糖的含量（以葡萄糖计）为５％，酒精含量为１３％，总酸（以琥珀酸计）为０．４５ｇ／１００ｍｌ，氨基态氮０．０４１ｇ／１００ｍｌ。
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| 关 键 词： | 酒清 大米 糖化制曲 发酵方法 |
DEVELOPMENT OF RICE SAKE |
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| LIU ying,YUAN Son-gmei,CHEN Jian-xia.DEVELOPMENT OF RICE SAKE[J].Journal of Heilongjiang August First Land Reclamation University,2000,12(2):99-101. |
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| Authors: | LIU ying YUAN Son-gmei CHEN Jian-xia |
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| Institution: | LIU ying; YUAN Son-gmei; CHEN Jian-xia |
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| Abstract: | The brief contents of the lab is about technological control on koji making and fermentative methods and culture of yeast. The result comes out that the product is clear,light-yellow and the wine body is harmonious, no abnormal smell. The quality of sugar is 13%(glucose), alcohol number is 3.5%, total acid is 0.45% (amber acid), ammonia nitrogen is 0.041g/100ml. |
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| Keywords: | sake rice development |
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