应用高温嗜热芽孢杆菌(Thermophilic Bacillus)和红曲霉菌(Monascus)生产“绵柔型”白酒的初步尝试  

Application of Thermophilic Bacillus and Monascus in the Production of Soft-Type Baijiu

作　　者：张鑫 王凤仙 刘帅 耿添霈 王元太 ZHANG Xin;WANG Fengxian;LIU Shuai;GENG Tianpei;WANG Yuantai(Fenjiu Distillery Co.Ltd.,Fenyang,Shanxi 032205;Shanxi Provincial Light Industry Management Office,Taiyuan,Shanxi 030002,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205 [2]山西省轻工业行业管理办公室,山西太原030002

出　　处：《酿酒科技》2018年第8期93-95,共3页Liquor-Making Science & Technology

摘　　要：利用高温嗜热芽孢杆菌(Thermophilic Bacillus)和红曲霉菌(Monascus)制备麸曲和红曲米,与酱香型白酒的"三高"工艺相结合,研制"绵柔型"清香型白酒,用以探讨清香型白酒工艺改革和产品创新的可行性。Thermophilic Bacillus and Monascus were used to produce Fuqu and Monascus starter. Combined with the＂three-high＂technology of Jiangxiang Baijiu, soft-type Qingxiang Baijiu was produced. Besides, the technical innovation of Qingxiang Baijiu and the product innovation feasibility were discussed.

关 键 词：高温嗜热芽孢杆菌 红曲霉菌 酱香感 绵柔型 

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]