新型黄酒酿造工艺的研究进展  

Research progress of the innovative technologies for new type of rice wine brewing

作　　者：徐恩波[1] 焦爱权[1] 李洪岩[1] 吴正宗[1] 徐学明[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2014年第1期148-153,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2012BAD37B02)

摘　　要：国内黄酒厂酿酒普遍以传统工艺为主,具有生产周期长、出酒率低、酒体风味单等缺点,难以满足当今庞大的消费市场。近年来,系列高新技术的萌芽为实现节能减排、快速高效地生产黄酒带来了曙光,且对成品酒的出酒率和酒体稳定性也有显著的提高。该文将新型黄酒酿造工艺与传统工艺进行对比,从蒸煮工艺的转型、发酵工艺的优化以及杀菌技术的革新等3大方面进行归纳汇总,分析了各种新方法的优势以及研发与应用状况,并对黄酒业的发展前景进行了展望。Traditional technologies are still commonly used by domestic yellow winery to brew Chinese rice wine.However,the methods of liquor making not only are labor and time consuming,but also lead to low fermentation efficiency and low ethanol yield and short of flavor diversity,which cannot satisfy the rapid expansion of consumer market.Recently,a series of innovative technologies were prospectively used to make new type of Chinese rice wine brewing characterized by energy-saving,emission-reduction more quickly and efficiently.Meanwhile,these advanced technologies improved the ethanol yield and stability of products markedly.Based on the comparison between the conventional methods and the innovative technologies of Chinese rice wine brewing,three principal aspects were summarized and sorted,including the innovation of raw material pretreatment,the optimization of fermentation and the reform of sterilization technology,respectively.Then,the advantages of the rising technologies above and their application and research situation were analyzed.In addition,the prospect of Chinese rice wine industry was also described in the terms of new type of rice wine brewing.

关 键 词：黄酒 新型黄酒 酿造工艺 无蒸煮预处理 优化发酵 超滤除菌 

分 类 号：TS262.4[轻工技术与工程—发酵工程]