特香型酒窖泥配方的研究  

Research on Pit Mud Formula of Site-flavour Liquor

作　　者：黄小晖[1] 吴生文[1] 曾婷婷[1] 肖美兰[1] 章肇敏[1] 

机构地区：[1]四特酒有限责任公司技术中心,江西樟树331200

出　　处：《酿酒科技》2010年第8期50-53,56,共5页Liquor-Making Science & Technology

摘　　要：以大曲粉、豆饼粉、磷酸二氢钾、乙酸钠、硫酸镁、酒尾、菌液、尿素、藕塘泥为考察因素,采用正交实验设计L3(249)进行优化设计,研究特香型酒窖泥配方。结果表明,窖泥的最佳配方以耕织土为基础料,添加大曲粉1.5%、豆饼1.5%、磷酸二氢钾0.1%、乙酸钠0.7%、尿素0.1%、硫酸镁0.02%、菌液12%、酒尾2%、藕塘泥12%;生产实践表明,酒中己酸乙酯和己酸含量都有较为显著提高,乳酸乙酯有所降低,产生了较好的效果。In order to study pit mud formula of Site-flavor liquor,orthogonal experiments L32（49） was carried out with Daqu powder,soybean meal,KH2PO4,sodium acetate,magnesium sulfate,end liquor,bacteria liquid,carbamide and pond mud as experimental factors.The optimum for-mula of pit mud was finally determined as follows： cultivation soil used as base material,then addition of Daqu powder 1.5 %,soybean meal 1.5 %,KH2PO4 0.1 %,sodium acetate 0.7 %,magnesium sulfate 0.02 %,carbamide 0.1 %,bacteria liquid 12 %,end liquor2%,and pond mud 12 %.The production practice showed that the content of ethyl caproate and caproic acid increased evidently and the content of ethyl lactate dropped in pit mud.

关 键 词：特香型白酒 人工窖泥 配方 

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]