新型麸曲酿酒发酵的实用化研究  

Research on the Practical Use of New-type Bran Starter

作　　者：王文宗[1] 李恒[2] 张文学[2] 李琳[1] 李冰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]四川大学轻纺与食品学院,四川成都510065

出　　处：《酿酒科技》2009年第8期80-82,共3页Liquor-Making Science & Technology

摘　　要：为了提高酒的产量和丢糟的资源利用率,运用自制新型麸曲对粮糟和丢糟进行酿酒发酵试验。结果表明,粮糟的总淀粉酒精收率提高了38.89%,丢糟的总淀粉酒精收率提高了10.25%,主要香气成分得到很大的提高;此新型麸曲对粮糟和丢糟的酿酒发酵的产量和酒的品质都有很大的提高。In order to improve liquor yield and the use rate of waste distiller＇s grains, self-made new-type bran starter was used in the fermentation test for fermented grains and distiller＇s grains respectively： The results showed that the total starch ethanol yield of fermented grains increased by 38.89 % and the total starch ethanol yield of distiller＇s grains increased by 10.25 %, besides, the main flavoring compositions got improved greatly. Accordingly, such new-type bran starter was helpful for the improvement of liquor yield and liquor quality for both fermented grains and distiller＇s grains.

关 键 词：麸曲 酿酒 丢糟 白酒 发酵 

分 类 号：TS261[轻工技术与工程—发酵工程]