芝麻香型白酒在东北地区酿造工艺研究  

Study on the Brewing Technology of Sesame Flavor Liquor in Northeast Region

作　　者：王喜萍[1] 关宝树 于学明 候玉琦 WANG Xiping GUAN Baoshu YU Xueming HOU Yuqi(hJilin Agriculture Science And Technology College,jilin jilin 132101, China Jilin Province daquanyuan liquor industry co., hd.,tonghua jilin 134100, China)

机构地区：[1]吉林农业科技学院,吉林吉林132101 [2]吉林省大泉源酒业有限公司,吉林通化134100

出　　处：《酿酒》2016年第6期41-44,共4页Liquor Making

基　　金：吉林农业科技学院食品工程重点学科培育项目(吉农院合字[2013]第X034号)

摘　　要：根据东北山区环境气候特点,以高粱、玉米、大米、糯米、小麦、麸皮等原料,通过调整大曲的种类配比、酒醅中含水量、高温堆积,传统的砖窖和窖泥发酵,木制酒海贮酒等方法进行酿造工艺研究;试验结果表明,芝麻香型白酒的最佳酿造条件是：高温大曲和专用曲配比为2∶3,混合曲的添加量为50%、堆积温度45~50℃、堆积时间为24h、酒醅中含水量为51%、发酵时间为35d,出酒率最高为31.25%,感官评分为81分,酒的品质最好。According to the climate characteristics in northeast mountain area of China, sorghum, corn, rice, glutinous rice, wheat, wheat bran six kinds of raw materials, the production technology s of sesame-flavor liquor were studied by adjustment of Da-qu ratio of type,containing water of fermented grains, high temperature accumulation, fermentation of traditional brick pits and pit mud, wooden jiu-hai storage wine. the result show that the best sesame flavor liquor brewing conditions： high temperature Da-qu and special koji ratio is 2：3,da-qu addition amount to 50%, accumulative temperature of 45 to 50 ℃, accumulation time was 24 h, containing water of fermented grains for 51%, fermentation time for 35 d, wine has the highest rate of 31.25%. Sensory score was 81 points, the best quality of the wine.

关 键 词：芝麻香型白酒 高温堆积 发酵 

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]