整粒高粱在白酒酿造中预处理方法的研究进展  

Research Progress on Pretreatment of Whole Grain Sorghum in Wine Making

作　　者：苏亚娜 张福艳[1,2,3] 王文晶 胡铁功 SU Yana;ZHANG Fuyan;WANG Wenjing;HU Tiegong(Hengshui Laobaigan Liquor-making Co.,Ltd.,Hengshui 053000,Hebei,China;Hebei liquor brewing Engineering Technology Research Center,Hengshui 053000,Heibei,China;Hebei Solid Fermentation Brewing Industry Technology Research Institute,Hengshui 053000,Heibei,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000 [2]河北省白酒酿造工程技术研究中心,河北衡水053000 [3]河北省固态发酵酿酒产业技术研究院,河北衡水053000

出　　处：《酿酒》2020年第6期20-25,共6页Liquor Making

摘　　要：高粱预处理是传统白酒酿造发酵前的必要步骤,润粮、蒸粮是整粒高粱预处理的两大关键工序,文章就目前行业内整粒高粱预处理的方法进行归纳探讨。Sorghum pretreatment is a necessary step before traditional liquor fermentation.Moistening grain and steaming grain are two key processes of the whole sorghum pretreatment.In this paper,the present method of pretreatment of whole grain sorghum in industry is summarized and discussed.

关 键 词：整粒高粱 预处理 蒸粮 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.41[轻工技术与工程—食品科学与工程]