整粒高粱酿造浓香型白酒生香发酵工艺的开发  

The development of flavour brewing craft using intact sorghums as raw materials during the Luzhou flavor liquor's brewing

作　　者：毛洪川[1] 许德富[2,3] 陈晓明[1] 张良[3,4] 敖宗华[3,4] 李河[5] 

机构地区：[1]西南科技大学生命科学与工程学院,绵阳621010 [2]泸州精圣酒业有限公司,泸州646016 [3]泸州老窖股份有限公司,泸州646003 [4]国家固态酿造工程技术研究中心,泸州646000 [5]四川理工学院生物工程学院,自贡643000

出　　处：《食品科技》2017年第2期43-49,共7页Food Science and Technology

基　　金：四川省科技应用基础项目(2016JY0025)

摘　　要：利用整粒高粱为原料开发了一套以剥离产酒与生香发酵为特点的新型浓香型白酒酿造工艺,确定了整粒高粱酿造浓香型白酒的生香发酵工艺参数:配糟比1:(3~4);产酒糟醅与出甑母糟拌合后堆积培菌,并以堆积培菌糟接种下轮母糟,最高可降低大曲用量74%,最佳发酵周期为60d,此时出酒率高达42.6%(63°计),原酒总酸总酯含量分别为(1.38±0.041)、(4.94±0.03)g/L。Flavour brewing parameters were as followed： the proportion of fermented grains and distilled grains was 1：（3~4）; the stacking craft of the fermented grains and distilled grains could reduce the amount of daqu（yeast for making hard liquor） for 74% compared with the traditional craft, the optimum fermentation period was 60 days. Meanwhile, the output rate of the grains was 42.6%（63 °）, the amount of acidity and ester of orignal liquor was（1.38±0.04）,（4.94±0.03） g/L respectively.

关 键 词：整粒高粱 堆积培菌 生香发酵 

分 类 号：TS262.31[轻工技术与工程—发酵工程]