甜酒酿的制作与发酵控制

以优质糯米为原料,经浸米、蒸饭、淋饭、拌药、下缸、糖化和发酵等工序,得到醇甜清爽、酸甜适口,风味和营养具佳的糯米甜酒酿。对甜酒酿成品品质的影响因素进行了分析研究,系统地阐述了制作优质甜酒酿的控制因素。

The Fermentation and Control of the Sweet Fermented Glutinous Rice

The experiment get a kind of delicious sweet fermented glutinous rice witch have good flavour and nutrition. The experiment used these steps:soak rice,steam rice, pour rice,mix the ferment agent,saccharification and fermentation etc. The sweet rice is made of a sort of high quality glutinous rice. The sweet fermented glutinous rice tastes mellow,sour,sweet,fresh and cool. The principle of the fermentation of the sweet fermented glutinous rice and the effected factors of quality of end product were analyzed and studied at the same time. The critical factors of the fermention of the sweet rice were expounded systematically.