多粮生料酿酒工艺的研究  

Research on the liquor-making technology with uncooked multiple-grains

作　　者：王洪[1] 罗惠波[1,2] 廖玉琴[1] 邓露[1] 刘蔺[1] 罗广[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2017年第6期38-41,共4页China Brewing

基　　金：四川理工学院研究生创新基金项目(y2016003)

摘　　要：以生料曲为糖化发酵剂,大米、玉米、高粱为原料混合发酵进行生料酒的酿制。研究了发酵温度、pH、水料比、加曲量对出酒率的影响。通过单因素和正交试验,得到最优工艺参数为大米∶玉米∶高粱=6∶1∶3,发酵温度31℃,pH 5.5,水料比2.5∶1,加曲量1%,在此条件下,出酒率为75.0%(55°计)。Using Qu made by uncooked materials as saccharification and fermentation starter, Baijiu was produced with the uncooked materials of rice, corn and sorghum. The effects of fermentation temperature, pH, water-material ratio and starter addition on liquor yield were researched. By single factor and orthogonal tests the optimum technology parameters were obtained as followed： rice：corn：sorghum 6：1：3, fermentation temperature 31 ℃, pH 5.5, water-material ratio 2.5：1, starter addition 1%. Under the conditions, liquor yield was 75.0% （55°）.

关 键 词：生料酿酒 多粮 工艺优化 正交试验 

分 类 号：TS261.4[轻工技术与工程—发酵工程]