浙南米烧酒夏季生产发酵不正常的原因及措施研究  

Cause of Abnormal Fermentation of Southern Zhejiang Rice Liquor in Summer and Its Preventive Measures

作　　者：徐新金 

机构地区：[1]浙江海螺酒业有限公司,浙江乐清325615

出　　处：《江苏调味副食品》2016年第2期19-22,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：对浙南米烧酒酿造的特点、生产工艺、制作方法进行了全面叙述,分析了浙南米烧酒在夏季高温季节发酵不正常的原因,提出了浙南米烧酒生产安全度夏措施:加强制曲工序中的操作管理,增加酿酒中的投水量,降低饭醪浓度,严控高温入罐、高温发酵,延长前发酵时间,协调糖化、发酵同步,应用糖化酶、活性干酵母来代替部分乌衣红曲,搞好设备设施环境卫生等。This paper discussed the characteristics, manufacturing process and preparation method of Southern Zhejiang rice liquor brewing, analyzed the reasons of abnormal fermentation of rice liquor in the high temperature season of summer, and put forward the measures as follows to ensure the rice liquor production spend the summer safely： strengthen management of the koji process operation, increase the amount of water in wine, reduce rice mash concentration, strictly control the high temperature into the jar and high temperature fermentation, extend the primary fermentation time, coordinate sacchariflcation and fermentation synchronous, replace the black-skin-red-koji with the glucoamylase and active dry yeast, and improve the environment of facilities and equipment etc.

关 键 词：浙南米烧酒 乌衣红曲 生产工艺 度夏 

分 类 号：TS262.3[轻工技术与工程—发酵工程]