生料酿酒工艺及研究.docVIP

生料酿酒工艺研究 Study of the brewing process of the raw material Student: 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 newly-produced 前言 生料酿酒是微生物利用生淀粉直接进行生长、繁殖及代谢的过程[1]。在这个过程中, 首先微生物利用自身所产的酶将生淀粉转化成葡萄糖, 提供微生物生长、繁殖所需要的能量。同时在酒化酶的作用下, 将葡萄糖转化成酒精, 排出细胞外。加水糖化发酵、蒸馏而成，其特点是