制备生物功能曲在浓香型白酒生产中的研究与应用  

Research and Application of Preparation of Biofunctional Qu in Luzhou-Flavor Liquor

作　　者：王亚庆[1] 朱青 郭风雪 武圆圆 WANG Yaqing;ZHU Qing;GUO Fengxue;WU Yuanyuan(Jiangsu Yanghe Brewery Co.,Ltd.,Technical Center,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司技术中心,江苏宿迁223800

出　　处：《酿酒》2021年第6期41-44,共4页Liquor Making

摘　　要：“曲是酒之骨”,大曲在浓香型白酒生产中起到至关重要的作用。通过对影响大曲品质的微生物体系、多酶体系及其成香机制的研究与验证,利用现代生物工程技术研制生物功能曲,并将集成化制曲技术引入大曲生产工艺,从而实现大曲生产的可控化,对提高大曲生产效率和提升浓香型白酒品质,以及对推动白酒行业总体科技创新力度都具有重要的借鉴作用。Qu is the bone of wine,Daqu plays a vital role in the production of Luzhou-flavor liquor.Through the research and verification of the microbial system,multi-enzyme system and its aroma forming mechanism which affect the quality of Daqu,using modern bioengineering technology to develop the biological function curve,and introducing the integrated koji making technology into the production process of Daqu,the controllable effect of Daqu production can be used for reference to improve the efficiency of Daqu production and enhance the quality of Luzhou-flavor liquor,as well as to promote the overall scientific and technological innovation of liquor industry.

关 键 词：生物功能曲 集成化 工艺技术 科技创新水平 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]