米酒發(fā)酵畢業(yè)論文
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- 米酒發(fā)酵畢業(yè)論文（生命科學學院 湖南科技大學，湘潭 411000）
摘要：米酒是一種以糯米為主要原料，配合酒曲和水釀造而成的酒飲料。其酒精含量為3%——14%，且含有豐富的葡萄糖、氨基酸、維生素、有機酸、多糖等，色澤清透，香氣淡雅，可謂老少皆宜的滋補型飲品。由于甜酒曲的種類因地域、各家經(jīng)驗而復雜混亂，這也是導致米酒質(zhì)量參差，口味各異的根本原因。此外生產(chǎn)沒有統(tǒng)一的運作標準、產(chǎn)品沒有健全的品質(zhì)檢驗標準也是導致國內(nèi)米酒發(fā)展緩慢的得原因。本實驗對米酒生產(chǎn)中各因素進行詳細分析，對米酒的生產(chǎn)工藝進行優(yōu)化，以感官評價為指標得出米酒工藝參數(shù)的最佳組合。
關鍵詞：米酒 釀造 實驗，測定
Rice wine brewing
Zhangchuanfeng
(College of life sciences, Hunan University of Science and Technology, Xiangtan 411000)
Abstract: rice wine is a kind of glutinous rice as the main raw materials, brewing wine beverage with yeast and water from the. Its alcohol content 3% -- 14%, and contain rich glucose, amino acids, vitamins, organic acids, polysaccharides and so on, refreshing color, elegant aroma, can be described as the ages of tonic type drinks. Due to the types of sweet liqueur koji for regional and individual experience and complex chaos, which is leading to uneven quality of rice wine, taste different underlying causes. In addition the production of no uniform standards of operation, product quality inspection standard is not perfect due to the slow development of the domestic wine. In this experiment, the factors in the production of rice wine were analyzed in detail, the production process of rice wine was optimized, and the optimal combination of process parameters of rice wine was obtained by sensory evaluation.
Key words: rice wine，brewing , Experimental , determination...
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