挤压高粱酿造白酒发酵工艺参数对出酒率的影响  

Effect of fermentation process parameters on liquor yield of Baijiu(Chinese liquor) with extruded sorghum

作　　者：何媛媛[1] 曹燕飞[1] 李宏军[1] HE Yuanyuan CAO Yanfei LI Hongjun(School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255091, China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《中国酿造》2017年第8期36-40,共5页China Brewing

基　　金：国家自然科学基金项目(31471676)

摘　　要：为了研究挤压膨化技术酿造白酒过程中发酵工艺参数对白酒出酒率的影响,以挤压高粱为原料,考察酒醅含水率、酒曲添加量、稻壳添加量和发酵时间对白酒出酒率的影响,采用二次旋转正交试验优化得出最优发酵工艺参数:入窖酒醅含水率为58%,酒曲添加量为26 g/100 g,稻壳添加量为24 g/100 g,发酵时间为25 d。在此最佳发酵工艺条件下,白酒的出酒率为58.04%,比相同条件下传统法酿造白酒出酒率高出5.78%。In order to study the effects of the fermentation process parameters on liquor yield of Baifiu （Chines liquor） during the Baijiu process by ex- trusion and swelling technique, using the extruded sorghum as raw material, the effects of moisture content of fermented grains, Daqu addition, rice hull addition and fermentation time on liquor yield of Baifiu were investigated. By secondary rotation orthogonal experiments, the fermentation process parameters were optimized and abtained as follow： moisture content of fermented grains 58%, Daqu addition 26 g/100 g, rice hull addition 24 g/100 g and the fermentation time 25 d. Under the optimal conditions, the liquor yield of Baifiu was 58.04%, which was 5.78% higher than that of traditional Baijiu fermentation.

关 键 词：挤压 白酒 高粱 出酒率 发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程]