生料酿酒工艺研究.docVIP

桂林理工大学生物工程专业技能实习报告PAGE 8PAGE 5生料酿酒工艺研究学生姓名： 指导教师： 摘要：本文对生料酿酒工艺进行了研究，大米粉碎后按粮酶比加入0.3%的糖化酶， 0.2%的活性干酵母和0.1％生香酵母进行发酵，结果表明，在各项指标均合格的情况下大米产酒率可达29%。关键词：酵母、发酵、蒸馏、总酸度、总酯度、酒精度Study of the brewing process of the raw materialStudent: Teacher:Abstract: This paper with uncooked materials technology, rice after smashing in proportion to add 0.3% of saccharifying enzyme, 0.2% of active dry yeast and 0.1% of the fermented chao yeast, and the results show that, in all the indexes of qualified in rice wine rate can amount to 29%.Key words: Yeast, fermentation, distillation, total acidity, alcohol, degree n