洋河大曲发酵力检测影响因素的探讨  

Factors Influencing the Measurement of Fermenting Power of Yanghe Daqu

作　　者：杨建梅[1] 王晓慧[1] 苏葛 马伟[1] 罗霞[1] 董大伟[1] YANG Jianmei;WANG Xiaohui;SU Ge;MA Wei;LUO Xia;DONG Dawei(Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第12期60-64,共5页Liquor-Making Science & Technology

摘　　要：研究探讨了不同的粉碎方式、粉碎度、糖液种类、糖度以及发酵栓封口方式对大曲发酵力检测的影响,发现不同的粉碎方式、粉碎度、糖液和糖液糖度对于大曲发酵力的平行性影响较为明显;不同的糖液和糖液糖度对于大曲发酵力的检出率的影响较为显著。通过因素优化和验证,发酵力检测误差控制在10%以下,工作效率提升40%。In this study,the effects of different crushing modes,crushing degree,sugar type,sugar content and sealing modes of fermentation bolts on the measurement of fermenting power of Yanghe Daqu were investigated.The results demonstrated that,those factors except the sealing modes of fermentation bolts had evident parallel influence on Daqu fermenting power.Among them,sugar type and sugar degree had evident influence on the measurement of Daqu fermenting power.Through factor optimization and verification,the measurement error of Daqu fermenting power was controlled below10%,and measurement efficiency got increased by40%.

关 键 词：洋河大曲 粉碎方式 粉碎度 糖液种类 糖液糖度 发酵栓封口方式 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]