机压丢糟包包曲酿酒效果  

Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees

作　　者：余有贵[1] 李娟[2] 熊翔 汪小鱼 杨志龙 刘安然 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004 [3]湖南湘窖酒业有限公司,湖南邵阳422004

出　　处：《食品科学》2010年第23期210-213,共4页Food Science

基　　金：湖南省科技计划项目(2009NK3120);邵阳市科技计划项目(C1021)

摘　　要：探讨机压丢糟包包曲的酿酒效果,采用含丢糟质量分数5%、7%、9%和11%的机压包包曲与纯小麦机压包包曲进行酿酒对比实验。结果表明:1)机压丢糟包包曲有利于提高糖化、发酵的程度,能提高浓香型大曲酒的出酒率;2)含丢糟质量分数9%的机压包包曲酿酒效果最优,不仅能显著提高产酒量,而且能在一定程度上提高酒品质。因此,机压丢糟包包曲用于酿酒生产是可行的。In order to explore the liquor-making effect of machine-compressed wrapped starter with waste lees, wrapped starters containing 5%, 7%, 9% and 11% waste lees and pure wheat compressed by machine were used to compare the liquor-making efficiency. Results showed that wrapped starters with waste lees compressed by machine could improve saccharification, fermentation, and liquor productivity. Meanwhile, the wrapped starter containing 9% waste lees had the best liquor-making effect on the productivity and quality of liquor. Therefore, it is feasible to make liquor using machine-compressed wrapped starters with waste lees.

关 键 词：包包曲 丢糟 酿酒 出酒率 

分 类 号：TS261.11[轻工技术与工程—发酵工程]