不同品种大麦与高粱的酿酒性能对比  

Comparison of Liquor-Making Performance of Different Species of Barley and Sorghum

作　　者：姚万春[1,2] 唐玉明[1,2] 任道群[1,2] 刘茂柯[1,2] 田新惠[1,2] 刘颖[1,2] YAO Wanchun;TANG Yuming;REN Daoqun;LIU Maoke;TIAN Xinhui;LIU Ying(Rice ＆ Sorghum Institute,SichuanAcademy of Agricultural Sciences,Luzhou,Sichuan 646000;Luzhou Liquor-making Research Institute,Luzhou,Sichuan 646000,China)

机构地区：[1]四川省农科院水稻高粱研究所,四川泸州646000 [2]泸州市酿酒科学研究所,四川泸州646000

出　　处：《酿酒科技》2018年第11期35-39,共5页Liquor-Making Science & Technology

摘　　要：采用理化分析、感官评价和气相色谱分析了3个品种大麦和2个品种高粱的蒸煮品质及其酿造小曲清香型白酒的产量和质量。结果显示,相对于高粱,大麦吸水速度快,蒸煮时间短,膨化率高,黏稠度适中,出酒率较高。结果表明,大麦酿造小曲清香型白酒的酿造性能较好。The liquor-making performance of different species of barley and sorghum（3 barley species and 2 sorghum species） were investigated by using physiochemical analysis, sensory evaluation, and gas chromatography analysis. The results showed that, compared with sorghum, the water absorption rate of barley was higher and its steaming time was shorter. Besides, barley exhibited higher expansion rate, better viscosity and higher liquor yield. Accordingly, barley was the best choice for the production of Qingxiang Xiaoqu Baijiu.

关 键 词：大麦 高粱 小曲酒 蒸煮品质 酿造特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]