新型白酒糖化发酵剂的制作工艺研究  

Study on the processing technology of novel sacchariferous starter for Chinese liquor

作　　者：张其圣[1] 刘忠华[1] 张文学[1] 方晓璞[1] 胡承[2] 王忠彦[2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学生命科学学院,四川成都610064

出　　处：《中国酿造》2008年第3期9-11,共3页China Brewing

基　　金：国家自然科学基金资助项目(30270035);四川省科技厅攻关项目(04NG003-007-1)

摘　　要：针对传统浓香型白酒制曲时间长、质量受地域环境影响大、不易控制等特征,进行了多菌株复合制曲新工艺的研究。结果显示,采用从浓香型白酒窖池糟醅中分离纯化的微生物菌株,配合基因工程菌株的使用,制作成新型白酒糖化发酵剂,用于实验室模拟窖池发酵生产新型白酒,其产品的口味较好,并为优化新型制曲工艺提供了有价值的参考数据。Starter made by multi-strains was studied to release traditional highly-flavor liquor from long time to prepare, sensitive to the environment pact and difficult control problems. The results showed that microorganisms isolated from distiller＇s grains in pit and genetic germs stored in the lab were suitable materials for the starter. New type liquor brewed by the starter through the simulative pit-pot in the lab tasted good. The results provided valuable references to optimize the new processes for starter making.

关 键 词：新型白酒 发酵 酒曲 制作工艺 优化 

分 类 号：TQ926[轻工技术与工程—发酵工程]