习酒中温架式曲的工艺特点  

Technical Characteristicts of Xijiu Medium Temperature Shelf Fermented Starter

作　　者：吕相彩 杨刚仁 

机构地区：[1]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

出　　处：《酿酒科技》2010年第7期46-48,共3页Liquor-Making Science & Technology

摘　　要：习酒架式曲经过多年的总结和创新,形成了自成一家的工艺特色。采用立体发酵,无稻草制曲,粗麦粉、大水分,顶温高,中挺期长,堆积储存等工艺特点。生产的架式曲兼备高中温大曲的风格,挂衣好,皮张薄,曲块泡气,红黄心曲比例高,菌群、酶系丰富多样,曲香纯正浓郁,糖化、发酵、生香功能协调。Xijiu shelf fermented starter has formed its unique technical characteristics through years of innovation and experience summary such as solid fermentation, starter-making by no use of straw, semolina, heavy moisture content, high temperature on the top, long fermentation period, and stacking storage etc. The produced shelf fermented starter has the properties of both high temperature Daqu and medium temperature Daqu ineluding much microbe on surface, thin skin, bubbles in caky starter, high proportioning of red and yellow core starter, rich enzyme species, pure and mellow starter aroma, and harmonious saccharifying and fermenting and aroma-producing functions. （Tran. by YUE Yang）

关 键 词：发酵 习酒 中温曲 架式曲 工艺 

分 类 号：TS262.31[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]