米酒发酵毕业论文

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米酒发酵毕业论文（生命科学学院 湖南科技大学，湘潭 411000）
摘要：米酒是-种以糯米为主要原料，配合酒曲和水酿造而成的酒饮料。其酒精含量为3%--14%，且含有丰富的葡萄糖、氨基酸、维生素、有机酸、多糖等，色泽清透，香气淡雅，可谓老少皆宜的滋补型饮品。由于甜酒曲的种类因地域、各家经验而复杂混乱，这也是导致米酒质量参差，口味各异的根本原因。此外生产没有统-的运作标准、产品没有健全的品质检验标准也是导致国内米酒发展缓慢的得原因。本实验对米酒生产中各因素进行详细分析，对米酒的生产工艺进行优化，以感官评价为指标得出米酒工艺参数的最佳组合。
关键词：米酒 酿造 实验，测定
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