黄浆水在白酒生产中的应用  

Application of yellow slurry water in the production of liquor

作　　者：刘璐[1] 王君高[1] 隋祎[1] 李泽[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2012年第3期153-156,共4页China Brewing

基　　金：山东轻工业学院横向合作项目(2010098)

摘　　要：根据黄浆水所含成分特点,结合清香型白酒生产工艺,将经预处理的黄浆水添加到原料中进行白酒发酵生产研究。通过计算出酒率、品评、及气相色谱分析,结果表明添加黄浆水不仅可提高出酒率,还改进了酒的风味;黄浆水最适添加量为5%。Based on the characteristic of the yellow slurry water and combined with Fen-flavour liquor production process,pretreated yellow slurry water was added to raw material for liquor fermentation.By calculation of the liquor yield,liquor taste,and analysis by gas chromatography,it was showed that addition of yellow slurry water not only can increase the yield of liquor,but also improve the flavor of the liquor;and the optimum addition amount was 5%.

关 键 词：白酒 发酵 风味 黄浆水 

分 类 号：TS261.9[轻工技术与工程—发酵工程]