The optimistic species for producing millet wine of black waxy corn was determined by a series of data,the activity of liquefying amylase and saccharifying amylase of three species,the change of sugar and pH in the process of fermentation,the sense evaluation、the pH、sugar、aci.
本文以黑糯玉米为原料,在16～30℃下进行固体发酵,对酿制黄酒专用的黄酒种曲(1#)、市售酒药(2#)、活性干酵母(3#)三种菌种分别进行对比实验,通过测定三种菌种的糖化酶和液化酶活力,在发酵过程中测定糖度和pH的变化,发酵结束后通过模糊感官评价、测定发酵制品的pH、总酸、总糖、出酒率和酒精度来确定黑糯玉米黄酒酿造所需的最佳菌种,其结果表明:1#菌种的糖化力和液化力明显高于2#、3#,且1#菌种发酵周期短,出酒率和酒精度高,感官评价结果也明显优于2#、3#,因此1#为酿制黑糯玉米黄酒的最佳菌种。
Study on the growth characters and fermentation conditions of candida cariosilignicola Y-2 in glutinous rice wine;
优选糯米酒腐木生假丝酵母菌Y-2生长性能及其酿造条件优化的研究
Study on Lentinus edodes rice wine of co-fermentation;
共酵型香菇糯米酒的研制
Study on the brewing of a lentinus edodes mycelia-rice wine;
香菇菌丝体糯米酒的酿造工艺研究
Pb in polished glutinous rice wine was directly determined with GFAAS.
研究了用石墨炉原子吸收光谱法直接测定糯米酒中的铅,采用了Pd-Mg混合基体改进剂,以消除基体成份的干扰,而不影响铅的准确测定。
Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC/MS
刺梨黑糯米酒香气成分的GC/MS分析
Studies on Technique of Fermenting Glutinous Rice and the Exploitation of Glutinous Rice Wine;
糯米发酵技术及糯米酒的研究与开发
Breeding and Using of New Black Glutinous Maize Hybrid Jinnuo 8
优质黑糯玉米新品种晋糯8号的选育与利用
Breeding of a purplish black waxy corn variety"Huziheinuo 1" and its colour-changing characteristic
紫黑色糯玉米“沪紫黑糯1号”选育及其转色特性研究
Study on Extraction and Stability of Pigment from Super Black Glutinous Maize
超级黑糯玉米色素提取及稳定性研究
Gewurztraminer is the most typical Alsatian wine.
脱拉米糯葡萄酒是最典型的阿尔萨斯葡萄酒。
Study of Brewing Technology and the Volatile Components of Wampee Rice Wine
黄皮糯米酒的酿造工艺及香气成分的研究
The Design of Equipment Which Was Used to Extract Pigment from Black Glutinous Corncob by Ultrasonic-assisted Extraction Technology;
超声波辅助提取黑糯玉米芯色素设备设计
Effect of CO_2 Concentration on Photosynthetic Characteristics in Two Different Maize Varieties;
黑白两种糯玉米光合-CO_2响应特性的比较研究
Screening Anther Culture Medium of Super Black Waxy Corn
超级黑糯玉米花药单倍体诱导培养基的筛选
The effects of food additive on the stabilities of pigment in black glutinous corncob
食品添加剂对黑糯玉米芯色素稳定性的影响
Isolation Selection and Identification of Lactic Acid Bacterium from Traditional Rice Wine and Research of Capability of Fermention;
传统法酿造糯米酒中乳酸菌的筛选及发酵特性研究
Correlative analysis of three ear leaves of parents self-line and hybriels of black glutinous corn
黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
Influence of Germination to Nutrition Ingredient, Heat Energy and Protein Digestion Rate of Black Glutinous Corn
发芽对黑糯玉米营养成分、热能变化和蛋白质消化率的影响
Application of Response Surface Methodology and Fuzzy Evaluation in Development of Germinated Black Glutinous Corn Biscuit
响应面分析和模糊评价结合在发芽黑糯玉米饼干研制中的应用
Primary Report of Major Sign Properties and Color Hereditary Law in the Dark(rind) Glutinous Corn
黑(果皮)糯玉米主要标志性状及色泽遗传规律研究初报
Discussion on mechanism of biological decay of black rice wine
黑米酒(黄酒)生物性腐败的机理探讨
Breeding of New Waxy Corn Variety Shan Bainuo No.11
糯玉米新品种陕白糯11的选育研究