两种麸曲酿造小麦咂酒的对比研究  

The Research on the Brew of Wheat Za-jiu by Two Kinds of Fu-qu

作　　者：邓楷[1] 张楷正[2,1] 王蓉[3] 张文学[1,4] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]四川理工大学生物工程学院,自贡643000 [3]四川水井坊股份有限公司,成都610000 [4]四川大学锦江学院酿酒工程系,彭山620860

出　　处：《食品工业》2012年第11期36-38,共3页The Food Industry

基　　金：企业委托项目(10H0604);泸州老窖科研奖学金项目(09ljzk11)

摘　　要：为得到优质的小麦咂酒,丰富咂酒种类,探讨了以小麦为原料,采用正交试验优化后的半固态发酵工艺,分别考察了加入黄曲麸曲和白曲麸曲的小麦咂酒酿造试验,并对发酵样品的产气量、理化指标、出酒率及感官评价等方面进行了对比分析。结果表明:最优条件组合为麸曲用量9%,产酒酵母加入量为10%,前发酵时间为9 d和发酵用水量为1:2.5;其中,黄曲麸曲酿造样品产酒力高于白曲麸曲样品,理化指标符合黄酒国家标准,且出酒率较高,感官评价较好。综合考虑各项指标,认为最优小麦咂酒的酿造曲为黄曲麸曲。In order to make high quality wheat -Za-jlu, p-resented a brewing method with wheat： semi-solid state fermentation optimized by orthogonal experiment. Gas production, physical and chemical data, alcohol production rate and sensory evaluation were used to compare the difference between yellow bran koji and white koji. The results showed that： the best condition was bran koji 9%, alcohol making yeast 10%, former fermenting time 9 d and usage of water 1 ： 2.5. The yellow bran koji had stronger ability to produce ethanol and physical and chemical data conformed to the state standards, furthermore, the yellow bran koji sample had higher output and tasted more delicious. To sum up, yellow bran koji is fit for the brewing of wheat Za-jiu.

关 键 词：咂酒 小麦 半固态发酵 麸曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程]