木豆小曲白酒发酵工艺的研究  

Study on the fermentation technology of pigeongea xiaoqu liquor

作　　者：甘瑾[1] 李正红[1] 谷勇[1] 刘秀贤[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,云南昆明650224

出　　处：《食品工业科技》2006年第6期105-107,共3页Science and Technology of Food Industry

基　　金：国家科技部成果转化项目基金资助(03EFN215300224);国家林业局"948"项目(2003-C01)

摘　　要：采用小曲固态发酵工艺,通过正交实验和单因子水平实验,确定了以木豆为主要原料,高粱为辅助原料,酿造小曲白酒的最佳发酵工艺。实验结果表明,木豆小曲白酒的最佳发酵工艺为:采用直接入罐发酵的方法,木豆与高粱配比为1∶1,酒曲用量为1.2%,糖化酶用量为0.4%,高活性酵母用量为0.5%,发酵时间为30d,出酒率以50%(v/v)计可达到54.8%。By orthogonal and the single factor tests, the best fermentation technology for xiaoqu liquor from pigeonpea as the main material and sorghum as the auxiliary material was developed in this paper. The optimum fermentation technology was as follows ：the best process is direct fermentation in a fermentation tank, ratio of pigeonpea to sorghum 1：1,the dose of xiaoqu 1.2%,saccharifying enzyme 0.4% and fresh yeast 0.5% ,fermentation for 30d.The liquor yield is 54,8% with alcohol of 50%（v/v）.

关 键 词：木豆 小曲白酒 发酵工艺 

分 类 号：TS262.36[轻工技术与工程—发酵工程]