多粮小曲清香型调味酒配方优化  

Optimization of Diversified-grain Based Seasoning Ingredient with Soft Flavor Type for Xiaoqu Liquor

作　　者：王万能[1] 王东 娄国平 龚晓林 范新发[1] 赵远雕 王鹏[1] 邱重晏[1] 张永华[1] 

机构地区：[1]重庆理工大学药学与生物工程学院,重庆400054 [2]重庆市江津酒厂(集团)有限公司,重庆402284

出　　处：《重庆理工大学学报（自然科学）》2011年第9期20-24,共5页Journal of Chongqing University of Technology：Natural Science

基　　金：重庆市自然科学基金资助项目(2004CC36);重庆理工大学博士基金资助项目(2009ZD05)

摘　　要：为使小曲白酒酒体更绵甜爽净、自然协调、回味悠长,将单一高粱作为原料转向以高粱、玉米、小麦、大米、糯米、荞麦6种粮食为原料,并利用均匀设计法对粮食配方进行设计,进行小曲清香白酒发酵试验,再由国家级评酒师对试验白酒样品进行品尝打分和气相色谱进行微量成分分析,最后确定最佳原料配方(质量分数):高粱61%,玉米9%,小麦16%,大米3%,糯米6%,荞麦5%。Xiaoqu Liquor is one of traditional liquor species produced by sorghum with and its main characteristic is elegant, mellow and fragrant in taste grade. Compared a long history, the species by single grain with diversified grain, there are more complex fragrant, pure taste and mellow. Wheat, maize, sorghum, buckwheat, rice and sticky rice were collectively fermented to produce new liquor by uniform design method. Through liquor tasting by experts on the test score and gas chromatography analysis of the liquor trace elements, it can design the best raw material formula.

关 键 词：均匀设计 多粮 发酵 小曲清香型 

分 类 号：TS261.4[轻工技术与工程—发酵工程]