安琪酿酒曲在红枣固态白酒发酵上的应用  

Application of Angel Starter in the Solid-State Fermentation of Jujube Baijiu

作　　者：张治刚 王永亮 ZHANG Zhigang;WANG Yongliang(Jiahu Distillery Co.Ltd.,Wuyang,Henan 462400,China)

机构地区：[1]贾湖酒业集团有限责任公司,河南舞阳462400

出　　处：《酿酒科技》2018年第7期108-111,共4页Liquor-Making Science & Technology

摘　　要：安琪酿酒曲分别为投入高粱量0.2%、0.5%、0.8%的用量,在红枣固态白酒发酵上应用,通过对所产酒的产量、质量、发酵温度变化、堆积糖化、出窖糟醅化验五方面进行综合分析,得出结果:安琪酿酒曲用量为投入高粱量0.5%时,酒的产量高,质量相比优于其他用量比例。Angel starter was used in the fermentation of sorghum with its adding levels as 0.2%,0.5%and 0.8%respectively.Through comprehensive analysis of liquor yield,liquor quality,fermenting temperature change,stacking saccharification,and pit-exit grains,it was concluded that the use level of Angel starter as 0.5%was the best choice.

关 键 词：微生物 安琪酿酒曲 固态白酒 应用研究 

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]