再议芝麻香白酒  

Reconsideration on Sesame Flavor Liquor

作　　者：曹广勇 赵章报 赵雷光 张丽华 

机构地区：[1]河南省傅潭酒业有限公司,河南南乐457400

出　　处：《酿酒》2013年第5期96-98,共3页Liquor Making

摘　　要：简单回顾了芝麻香白酒漫长而曲折的发展之路,阐明了芝麻香白酒是酱香型白酒的一个分支,是从酱香型派生出来而自成一家的,提出了应研究、生产、推广芝麻香酒专用曲,并采用砖窖泥底、高温堆积、高温入窖、高淀粉入窖等工艺,才能使芝麻香白酒生产过程中的美拉德反应进行得更为顺利和彻底,从而产生更多的微量香味成分,保证芝麻香白酒芝麻香风格更为典型突出,让消费者感到芝麻香酒的物有所值,以争取有更好市场发展空间。The development of sesame flavor liquor was reviewed simply. It elucidated that sesame flavor liquor is a branch of Maotai flavor liquor. The sesame flavor liquor is derived from Maotai flavor liquor but has its own characters. In this paper, the application, production and promotion of specialized koji for sesame flavor liquor were proposed. In addition, the use of bottom mud of brick cellar, high temperature piling, high temperature and high starch content for cellar entry, etc. made the Maillard reaction proceed more smoothly and completely, and therefore more trace fragrant component will produce to ensure the typical aroma style. In such case, consumers will feel sesame flavor liquor valuable and a better market development will be obtained.

关 键 词：再议 芝麻香 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261[轻工技术与工程—食品科学与工程]