麸曲酱香白酒自动化通风制曲技术的应用及工艺总结  

Application and technology summary of automatic ventilation Koji-making technology of Fuqu for Moutai-flavor Chinese Baijiu (liquor)

作　　者：周剑丽[1] 黄平 杨国华 邱树毅[3] 王广莉[3] 徐兴禄 

机构地区：[1]贵州理工学院制药工程学院,贵州贵阳550003 [2]贵州省轻工业科学研究所,贵州贵阳550007 [3]贵州大学酿酒与食品工程学院,贵州贵阳550003 [4]贵州省平坝酒厂有限责任公司,贵州安顺561100

出　　处：《中国酿造》2016年第9期138-140,共3页China Brewing

基　　金：黔科合重大专项(字(2010)6004号)

摘　　要：针对目前麸曲酱香白酒麸曲生产过程中存在的问题，对曲房和通风池进行改善，实现自动控温、控湿，对自曲、酵母、细菌的自动化通风制曲工艺进行了总结。改善后，白曲糖化力由500mg／（g．h）提高到了700mg／（g．h），酵母曲菌数由10^7CFU／g曲提高到了10^9CFU／g曲，细菌曲糖化力由120mg／（g·h）提高到7200mg／（g·h），液化力由原来的1．7g／（g·h）提高到了4．5g／（g·h）。Aiming at the problems during the bran koji production of Fuqu for Moutai-flavor Baijiu, the koji-making room and ventilation pool were improved and the temperature and humidity were controlled automatically. Automatic ventilation koji making technology of Aspergillus candidus, yeasts and bacteria was summarized. After improvement, the saccharification power of Aspergillus candidus increased from 500 mg/（g· h） to 700 mg/（g·h）. The yeast count increased from 107 CFU/g koji to 109 CFU/g koji, the saccharification power of bacteria increased from 120 mg/（g.h） to 200 mg/（g.h）, and the liquefaction power of bacteria increased from 1.7 g/（g·h） to 4.5 g/（g·h）.

关 键 词：麸曲酱香型白酒 通风制曲 自动化 工艺 

分 类 号：TS262.33[轻工技术与工程—发酵工程]