白酒糟生产丢糟酒的研究进展  

Research progress on distillers' grains Baijiu production from distillers' grains

作　　者：张瑞景 汪江波 蔡凤娇 朱正军 余汉超 徐健 ZHANG Ruijing;WANG Jiangbo;CAI Fengjiao;ZHU Zhengjun;YU Hanchao;XU Jian(Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Collaborative Innovation Center for Industrial Fermentation,School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院工业发酵湖北省协同创新中心发酵工程教育部重点实验室,湖北武汉430068

出　　处：《中国酿造》2020年第6期17-21,共5页China Brewing

基　　金：中央引导地方科技发展专项(2019ZYYD025);湖北工业大学博士科研启动基金(BSQD2017026)。

摘　　要：中国白酒行业每年产生大量的酒糟,酒糟的再利用对实现白酒行业的绿色制造和产业升级具有重要意义。该文总结了近年来白酒糟的综合利用现状,重点综述了将酒糟用于丢糟酒的生产,从而充分利用酒糟中的营养物质和香气成分的方法。向酒糟中添加酶制剂、活性酵母、大曲等糖化发酵剂以及黄水酯化液,并结合翻窖及串蒸等操作,可提升丢糟酒的质量。此外,实验室生产模型的建立为设计和优化丢糟酒的生产提供了快捷有效的手段。利用白酒糟生产丢糟酒具有一定的经济价值。Large amounts of distillers'grains are produced in China annually,and the reuse of distillers'grains is meaningful to achieve the green manufacturing and industrial upgrading of traditional Baijiu(Chinese liquor)industry.In this paper,the comprehensive utilization of distillers'grains in recent years was summarized and the methods to make full use of nutrients and aroma components in the distillers'grains to produce distillers'grains Baijiu were mainly discussed.By adding enzyme,active yeast,Daqu and other saccharification starters and Huangshui esterification liquid to distillers'grain,combined with the operation of turning and steaming,the quality of the distillers'grains liquor was improved.In addition,the establishment of the laboratory production model provided a quick and effective way for the design and optimize the production of distillers'grain Baijiu,and it is of economic value to use Baijiu lees to produce waste lees.

关 键 词：白酒糟 丢糟酒 糖化发酵剂 实验室生产模型 

分 类 号：TS261.9[轻工技术与工程—发酵工程]