白酒酿造新技术应用进展  

Application Progress of New Baijiu(liquor)-making Techniques

作　　者：钱冲[1] 廖永红[1] 张弦[1] 马寒冰[1] 徐瑾[1] 樊星[1] 张影[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京100048

出　　处：《酿酒科技》2014年第7期88-94,共7页Liquor-Making Science & Technology

基　　金：国家"十二五"科技支撑计划项目课题<食品香料香精制备关键技术研究及产业化>(2011BAD23B01);(2011BAC11B06);<我国传统发酵食品制造安全预警技术研究与应用>(2012BAK17B11)

摘　　要：近年来,中国传统白酒在继承传统酿造工艺的同时,积极开拓新技术,在提高白酒的生产率、出酒率、优质率,以及缩短贮存期等方面发挥了重要作用,积极推动我国白酒产业现代化的发展。本课题概述了大曲强化技术、机械自动化生产技术、人工催陈技术、危害分析关键控制点(HACCP)调控技术、风味导向技术,以及现代生物技术的技术原理和在白酒行业中的研究应用现状。In recent years, based on the inheritance of traditional production techniques, Baijiu（liquor）-making technicians have positively developed new techniques, which played important roles in enhancing liquor productivity, liquor yield, liquor quality rate and shortening liquor aging period. Those techniques have advanced the modernization of Baijiu（liquor）-making industry. In this paper, the technical principles of newly-developed techniques including enhanced Daqu-making techniques, mechanical automation production techniques, artificial aging techniques, control techniques of hazard analysis critical control point（HACCP） system, flavor-oriented analytic techniques and modern bio-techs, and their application status were reviewed.

关 键 词：白酒 酿造 大曲强化 机械自动化 人工催陈 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]