丢糟复式发酵产香条件优化  

Optimization of producing aroma technology of distiller's grains multi-fermentation

作　　者：张玉东[1] 张良[2] 许德富[2] 张玉婵[1] 

机构地区：[1]重庆大学生物工程学院,重庆400030 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品工业科技》2012年第14期201-205,共5页Science and Technology of Food Industry

基　　金：四川省科技支撑计划项目(2010SZ0259)

摘　　要：利用复式发酵模式对丟糟产香工艺条件进行了研究。采用室内敞开堆积方式对丟糟进行了预处理,结果表明堆积时间4～5d时发酵效果最优。并利用单因素和正交实验对产香工艺条件进行了优化,结果表明:最优工艺条件为室内敞开堆积发酵4d,中温曲加入量26kg/甑,入窖发酵时间为39d。实验验证此工艺条件可以提高丟糟中香味成分含量和获得优质基酒。A producing aroma components＇ technology of distiller＇s grains was studied combining multifermentation mode. Utilizing indoor open stacking fermentation pretreatment for distiller＇s grains,which indicated that the stacking fermentation time of 4-5d was best for the fermentation of distiller＇s grains to produce aroma components. The technologies were optimized by the single-factor tests and orthogonal experiments. Therefore,the optimal conditions for distiller＇s grains fermentation were：the indoor open stacking fermentation time was 4d,the consumption of medium temperature koji was 26kg per steamer,and the pit entry fermentation time was 39d. Experimental verification of this process conditions can increase the flavor ingredients in the distiller＇s grains and access to high-quality base wines.

关 键 词：丢糟 堆积发酵 曲药 

分 类 号：TS201.3[轻工技术与工程—食品科学]