甘蔗糖蜜部分替代大米生产米香型白酒的研究  

The Use of Sugar Cane Molasses Partly Instead of Rice for the Production of Mixiang Baijiu(Liquor)

作　　者：耿鹏飞[1] 蒋世云[1] 傅凤鸣[1] 徐杰[1] 刘云慧[1] 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《酿酒科技》2015年第1期48-51,54,共5页Liquor-Making Science & Technology

摘　　要：优化甘蔗糖蜜部分替代大米生产米香型白酒的工艺条件。选择发酵时间、酒曲添加量、发酵温度、糖蜜替代量4个因素,在单因素试验的基础上进行正交试验,优化工艺条件。结果表明,优化后的最佳工艺条件为糖蜜替代量为30%、发酵时间为132 h、发酵温度为30℃、酒曲添加量为1%。用甘蔗糖蜜替代部分大米生产米香型白酒,不仅能节约粮食,而且能使米香型白酒的香气成分更加丰富。The production techniques of Mixiang Baijiu（liquor） with the use of sugar cane molasses partly instead of rice were optimized. Based on single factor test, orthogonal tests were carried out with four factors including fermenting time, the adding level of wine yeast, fermenting temperature and the substituting amount of sugar cane molasses. The optimized technical conditions were summed up as follows：the substituting amount of sugar cane molasses was 30%, fermenting time was 132 h, fermenting temperature was at 30℃, and the adding level of wine yeast was 1%. Using sugar cane molasses partly instead of rice for the production of Mixiang Baijiu（liquor） could not only save food but also enrich flavoring components of Mixiang Baijiu（liquor）.

关 键 词：米香型白酒 甘蔗糖蜜 正交试验 气质联用仪 白酒 

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]