文档介绍：图书分类号:米酒的制作工艺摘要:米酒甘甜芳醇,能刺激消化腺的分泌,增进食欲,有助消化。用江米酒炖制肉类能使肉质更加细嫩,,人们越来越注意养生保健,在饮食方面也有你诸多注意,尤其是在人们逐渐认识到列些酒对人体的危害后,随着社会呼吁,米酒逐渐进入人们的视线而且占有越来越重要的位置,本文以开菲尔米酒的酿制过程为主,介绍米酒的酿制方法关键词米酒;保健;开菲尔;酿制AbstractSweetricewineandricewineproductionprocessmellow,canstimulatethesecretionofdigestivegland,,thereisgrowingattentiontohealthcare,inyourdietalsohasalotofattention,especiallyinthegrowingrecognitionofsomewineoutontheharmthehumanbody,alongwiththesocialappeal,upyanincreasinglyimportantposition,thispaperprocessKefirbrewingricewinemainlyricewinebrewingmethodintroducedKeywords:RicehealthKefirbrewing目录1绪论..........................................................................................................................………………………………………………………………………………………………………………………………………………………………………………………………………………………………………22米酒的酿制方法........................................................………………………………………………………………………………………………………………………………………………………………………………………………………………… 供试菌种……………………………………………………………………… 培养基…………………………………………………………………………………………………………………………………………… 试验方法……………………………………………………………………………………………………………………………………………………………………………… 大米发酵工艺技术要点………………………………………………………… 乳酒调配的工艺技术要点……………………………………………………… 开菲尔发酵剂的制备…………………………………………………………… 糖化曲的制备方法……………………………………………………………… 酵母菌发酵剂的制备方法……………………………………………………… 酵母菌发酵剂的制备............................................. 开菲尔与糯米酒混合配比选择试验………………………………………… 柠檬酸添加量选择试验………………………………………………………… 稳定剂添加试验…………………………………………………………………… 理化检验方法………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 结果与分析……………………………………………………………………………………………………………… 感官检测结果………………………………………………