双曲生料发酵酿制玉米烧酒的研究  

Studies on two variety of distiller's yeasts uncooked material fermentation method for corn liquor

作　　者：刘忠义[1] 卢其斌[1] 张妙玲[1] 杨英顺[1] 李子龙[1] 

机构地区：[1]湘潭大学生物与食品工程系,湖南湘潭411105

出　　处：《食品与机械》2004年第4期8-11,共4页Food and Machinery

摘　　要：实验研究了一种新的生料发酵方法。结果表明 :在玉米生料发酵过程中加入另一种自制的芳香酒曲 ,酒的香味得到明显改善 ,出酒率保持在高水平上。发酵温度 ,料水比影响发酵时间和出酒率。By experiment, a new uncooked mater ial fermentation method for uncooked corn was studied. The experiment showe d: during uncooked corn fe rmentation, liquor's odor and flavour could be improved by putting the other dis ti ller's yeast. Meanwhile, high rate of liquor's yield could be retained. Fermenta ti on temperature and rate of material to water might effect the fermentation ti me and liquor's yield.

关 键 词：生料发酵方法 玉米烧酒 酒曲 料水比 出酒率 发酵温度 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]