润粮工艺对酱香型白酒生产的影响  

Effects of Grain Soaking Process on the Production of Jiangxiang Baijiu

作　　者：邓皖玉 许永明 程伟 刘静 邓俊 王会 吴先远 DENG Wanyu;XU Yongming;CHENG Wei;LIU Jing;DENG Jun;WANG Hui;WU Xianyuan(Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646523;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Luzhou,Sichuan 646523,China)

机构地区：[1]四川郎酒股份有限公司,四川泸州646523 [2]四川省酱香型白酒生态酿造工程技术研究中心,四川泸州646523

出　　处：《酿酒科技》2021年第1期36-41,49,共7页Liquor-Making Science & Technology

基　　金：四川省科技成果转化项目(2020ZHCG0049);四川大学—泸州市人民政府战略合作资金专项项目(2019CDLZ-02)。

摘　　要：通过对比研究不同润粮水温、润粮间隔时间、润粮总用水量及润粮方法等关键单因素生产实验,围绕高粱上水量百分比、高粱淀粉糊化率、酱酒产量、酱酒质量等,探究润粮工艺对酱香型白酒生产的影响。结果表明,在润粮过程中,高粱上水量百分比与润粮水温、润粮间隔时间、润粮总用水量均呈正相关;高粱淀粉糊化率与蒸煮时间、润粮方法均呈正相关;从各生产轮次酱酒的产出和质量来评价,润粮工艺对酱酒的产出以及质量有着重要影响。Taking the water content increase percentage of sorghum,the starch gelatinization rate of sorghum,and the yield and quality of Jiangxiang Baijiu as the indexes,the effects of different water temperature,interval time,water consumption and operation methods during the grain soaking process on the production of Jiangxiang Baijiu were studied.The results showed that:the water content increase percentage of sorghum was positively correlated with the water temperature,interval time and water consumption during the grain soaking process;the starch gelatinization rate of sorghum was positively correlated with the steaming time and the grain soaking method.It is proved that the grain soaking process has significant influence on the yield and quality of Jiangxiang Baijiu.

关 键 词：酱香型白酒 润粮水温 润粮间隔时间 润粮总用水量 润粮方法 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]