五粮小曲酒生产新工艺  

Investigation on New Production Techniques of Five-grains Xiaoqu Liquor

作　　者：李庆 刘义刚[2] 阚正强 

机构地区：[1]四川省泸州鸿天酒业有限公司,四川泸州646100 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《酿酒科技》2010年第5期87-91,共5页Liquor-Making Science & Technology

摘　　要：用糯高粱、小麦、玉米、大米、糯米等5种粮食为原料,以活性根霉和淀粉酶及活性酵母等组成的高效酒曲为糖化发酵剂,采用清蒸续糟发酵工艺,通过原料粉碎、润粮、清蒸、酒曲活化、培菌糖化、续糟发酵、蒸馏而成,同时配套应用生物技术生产香醅串蒸提香和特殊工艺生产调味酒,通过勾兑调味技术在确保较高出酒率的基础上全面提升酒质。五粮小曲酒具有清雅细腻、醇和回甜、余味爽净的独特风格。这一生产技术突破了传统川法小曲白酒用单一原料生产的局限,同时原料不浸泡不焖粮,做箱时间短,操作简便,节能降耗明显,原料出酒率高达60%以上,酒质清香醇净,产品口感适合大众消费者的需要。Five-grains Xiaoqu liquor was produced as follows： glutinous sorghum, wheat, corn, rice, and glutinous rice were used as raw materials, high-efficiency starter （used as saccharifying fermenting agent） was composed of active rhizopus, acive amylase and active yeast, the technique of pure-steaming and continuous fermentation was adopted including raw materials grinding, grains moisturing, pure-steaming, starter activation, bacterial culture ＆ saccharification, continuous fermentation, and distillation etc., and flavoring fermented grains was produced by biotechs for cross-steaming to improve liquor aroma and blending liquor was produced by special techniques, and proper blending and flavoring techniques were adopted to fully improve liquor quality based on ensuring high liquor yield. The produced Xiaoqu liquor had its typical styles including elegant and exquisite and mellow taste and clean and enjoyable aftertaste. The application of the new production techniques had broken previous limits in Xiaoqu liquor production by traditional methods： no-soaking ＆ no-braising of raw materials, simple operation, energy-saving, and liquor yield as high as above 60 %. The produced Xiaoqu liquor was quite popular among consumers due to its pure and clean taste.

关 键 词：五粮小曲酒 高效酒曲 出酒率 生产工艺 

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]