黄酒糟二次固态发酵生产糟烧白酒的初步研究  

Arak Production With Chinese Rice Wine Lees By Twice Solid-state Fermentation

作　　者：钱斌 谢广发 王兰 

机构地区：[1]中国绍兴黄酒集团有限公司国家黄酒工程技术研究中心,绍兴312000

出　　处：《酿酒》2015年第5期63-64,共2页Liquor Making

摘　　要：黄酒糟为黄酒生产副产物,经过第一次固态发酵蒸馏糟烧后的残糟,干糟中的粗淀粉含量仍高达15%-20%,为使残糟得到进一步利用,将残糟进行第二次固态发酵生产糟烧白酒,在不增加发酵场地的情况下,使糟烧得率从17%左右提高到40%以上。Chinese rice wine lees is a byproduct of the production, the starch content of the residues was still as high as 15%- 20% after the first solid- state fermentation and distillation. In order to study the further usage of the lees, this study focused on the second solid state fermentation of the lees to produce arak without increasing ferment space, as a result, the yield of arak increased from 17% to 40%.

关 键 词：黄酒糟 二次固态发酵 糟烧白酒 

分 类 号：TS261.9[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]