发酵温度曲线与固态酿酒前置控制条件间的关系  

The Relationship Between the Fermentation Temperature Curve and Solid State Brewing Between Pre Control Conditions

作　　者：向双全 陈菊 张志刚 

机构地区：[1]甘肃省固态发酵工程技术研究中心,甘肃徽县742308 [2]金徽酒股份有限公司,甘肃徽县742308

出　　处：《酿酒》2015年第5期28-31,共4页Liquor Making

基　　金：甘肃省科技支撑计划项目;编号:1304GKCK011

摘　　要：我国传统固态酿酒工艺确定了白酒生产是以预先配置好一定比例的粮、糠、水、曲、母糟以及适当的入窖温度作为入窖发酵的主要前置控制条件。通过对窖池内糟醅发酵温度进行实时监测、并同步自动绘制发酵温度曲线图,结合发酵温度曲线图预判窖内糟醅发酵情况,在出窖前10天做好下一轮入窖配料准备工作,使入窖糟醅的前置控制条件始终处于最佳状态。阐述了中国传统固态酿酒工艺要素与发酵温度变化之间的关系,并首次把传统酿酒工艺模式总结为"前置条件控制工艺模式"。The traditional solid state brewing technique of our country liquor production is determined in a pre configured a certain proportion of grain, bran, water, curved, maternal grains and the proper temperature for pit entry as the main front control for pit entry fermentation conditions. This article through to the fermented grains in pits fermentation temperature real- time monitoring, and the synchronous automatic drawing of fermentation temperature curve, combined fermentation temperature curve pre fermentation of fermented grains in pits in the situation, a good the next round of pit entry ingredient preparation work 10 days ago pit, make the conditions of pre control of fermented grains for pit entry always in the best condition. This paper elaborates the relations between Chinese traditional solid- state fermentation brewing technology elements and the temperature change, and for the first time the traditional brewing process model is summarized as ＂process mode control pre conditions＂.

关 键 词：固态发酵 前置控制 窖池心电图 前缓 中挺 后缓落 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]