酱香型白酒发酵基质的比较试验  

Contrast Test of Fermentation Substrate in Maotai-flavour liquor

作　　者：李云龙[1] 马荣山[1] 董静[1] 任静[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《酿酒》2005年第2期25-27,共3页Liquor Making

摘　　要：在酱香型白酒的酿制中 ,糖化发酵的原料是影响酒质的最主要因数之一。本实验对含蛋白质不同的发酵原料按不同的配比进行比较 ,以获得最佳的发酵基质 ,来提高酱香型白酒的香味物质含量。结果表明 ,豆粕等原料的加入的确能提高酱香型白酒的酒质。试验获得的最佳原料配方 :高粱 80 % ,豆粕 5 % ,麸皮 15 %。One of the most quality-influential elements in the brewage of Maotai-flavour liquor is the raw material for saccharification fermentation. In this experiment, raw materials containing different content of protein were mixed in different ratios to acquire the best fermentation matrix and to lift the content of flavor substance in Maotai-flavour liquor. The result shows that the addition of materials like bean dregs can surely improve the quality of Maotai-flavored liquor. The best prescription of raw materials in the test was as follow : 80% grain sorghum, 5% bean dregs, 15% bran。

关 键 词：酱香型白酒 酒质 糖化发酵 酿制 香味物质 原料配方 豆粕 基质 比较试验 发酵原料 

分 类 号：TS262.33[轻工技术与工程—发酵工程] S816[轻工技术与工程—食品科学与工程]