新型小曲酒生产  

New Type of Koji Liquor Making

作　　者：杨红文[1] 张金星[1] 潘大金[1] 彭兵[1] 谢国排[1] 程石[1] 巩晓[1] 贾军全[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《酿酒》2010年第6期65-66,共2页Liquor Making

摘　　要：在充分调研的基础上,针对皖西北地区小曲酒发展趋势,以及存在的诸多问题,通过完善统一菌种来源,优化生产作业现场以及发酵容器等酿酒设备设施,在传统小曲酒生产基础上有效开展技术嫁接,新技术综合运用等一系列举措,实现了出酒率稳定,小曲酒质量优质与稳定:平均出酒率在50%以上(按60%vol计),小曲酒口感获得专家的一致好评。based on fully investigation,the developmental trend of koji liquor in Northwest region of Anhui Province and the existed problems were described.Through unifying the origin of microbial strain,optimizing the operation site,equipments of fermentation and facilities of liquor making,technological grafting and application of a series of new technologies were performed on the basis of classical liquor production technology.By these measures,the yield of liquor and liquor quality were stabilized.The average yield of liquor was above 50%（calculated by 60%vol）.Favorable comments on liquor taste were obtained by specialists.

关 键 词：新型小曲酒 技术嫁接 红曲酯化酶 综合运用 小曲 现代生物工程技术 

分 类 号：TS262.36[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]