绵柔型白酒高粱糊化工艺探究  

Gelatinization of Sorghum for Soft-Type Baijiu Production

作　　者：崔凤元[1] 江中伟[1] 靳宝常 方毕生 左永章[1] 

机构地区：[1]江苏双沟酒业股份有限公司,江苏宿迁223911

出　　处：《酿酒科技》2017年第2期72-74,共3页Liquor-Making Science & Technology

摘　　要：通过提高高粱浸泡的水温,采用沸水直接对高粱进行水煮,然后进行焖蒸,最后进行多粮复蒸。此工艺能达到传统工艺的产质量水平,实现吨粮耗汽降低14.69%,吨粮耗水降低15.22%。In this experiment, water temperature for sorghum soaking was raised, then sorghum was cooked in boiling water. Then after steaming, secondary steaming of multiple grains was performed. Such process could achieve the same results as traditional technology. Furthermore, it could reduce steam consumption by 14.69 % per ton of grains and reduce water consumption by 15.22 % per ton of grains.

关 键 词：绵柔型白酒 高粱糊化 高温泡粮 水中蒸煮 

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]