浓香型白酒固态发酵工艺各生产要素间的关系  

The Relations between the Production Factors in Solid-state Fermentation of Traditional Nongxiang Baijiu

作　　者：向双全 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：《酿酒科技》2016年第1期56-59,共4页Liquor-Making Science & Technology

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制好一定比例的粮、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 d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。阐述了中国浓香型白酒传统固态生产工艺要素与发酵温度变化之间的关系,并将传统酿酒工艺模式总结为"前置条件控制工艺模式"。The adequate pit-entry temperature and scientific proportioning of grains, bran husks, water, starter, maternal fermented grains be- forehand are the main pre-control conditions for Nongxiang Baijiu, which is determined by its traditional production technology. Based on real-time monitoring of the fermenting temperature of fermented grains in pits and the auto-drawing synchronous fermenting temperature curve charts, the proportioning of pit-entry raw materials for the next production turn was prepared 10 d before pit-exit through the prediction of the fermenting status in pit, which could maintain pre-control conditions in the best status all the time. In this paper, the relations between the production factors and fermenting temperature change were elaborated. And traditional production mode was named as pre-control mode for the first time.

关 键 词：固态发酵 前置控制 窖池心电图 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]