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作 者:邹玉锋 雷磊 李筱斌 许强 边名鸿 ZOU Yufeng;LEI Lei;LI Xiaobin;XU Qiang;BIAN Minghong(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;Luzhoulaojiao Co.,Ltd.,Luzhou 646000,China;Hanyuan Tuan Baoshan Agricultural Development Co.,Ltd.,Yaan 625000,China)
机构地区:[1]四川轻化工大学生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]汉源团宝山农业开发有限公司,四川雅安625000
出 处:《中国酿造》2020年第11期203-207,共5页China Brewing
基 金:四川理工学院研究生创新基金(Y2018068)。
摘 要:为减少辅料糠壳给酒体带来的邪杂味,研究箭竹作为辅料酿造小曲酒的工艺。分别考察箭竹的粉碎大小、加量、小曲种类、入窖温度对箭竹小曲酒的影响。结果表明,约7.0 mm长、3.0 mm宽的箭竹适合作小曲固态酿酒辅料,箭竹使用前清蒸1 h,加量为7%,选用泸州某小曲,入窖温度为24℃。通过理化分析及感官评定表明在该优化条件下,出酒率为47%以上,总酸含量为685.3 mg/L,总酯含量为1071.5 mg/L,达到优级白酒标准;小曲酒酒体清香纯正,柔和谐调、醇甜爽净,除具有乙酸乙酯为主体的复合香气外,还带有箭竹独有的清香味。To relieve the off-flavors in Xiaoqu Baijiu(Chinese liquor)caused by chaff,the technology of Xiaoqu Baijiu with arrow bamboo as auxiliary material was researched.In this paper,the effects of the comminution size and addition of arrow bamboo,the type of Xiaoqu and the temperature of loading the cellar on the arrow bamboo Xiaoqu Baijiu were studied.The results showed that arrow bamboo 7.0 mm-long and 3.0 mm-wide was suitable for solid-state liquor making auxiliary material of Xiaoqu Baijiu.The arrow bamboo should be steamed for 1 h before use,with an addition of 7%.Xiaoqu in Luzhou was selected,and the temperature of loading the cellar was 24℃.The results of physicochemical analysis and sensory evaluation showed that under the optimized conditions,the liquor yield,the total acid content,and the total ester content were over 47%,685.3 mg/L,and 1071.5 mg/L,respectively,which reached the standard of superior Baijiu.The Xiaoqu Baijiu with pure fragrance was soft and harmonious,mellow,sweet and pure.Besides the compound aroma with ethyl acetate as the main body,the Xiaoqu Baijiu also had the unique fragrance of arrow bamboo.
分 类 号:TS261.1[轻工技术与工程—发酵工程]
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