清香型小曲酒糖化发酵过程微生物及色谱指标变化规律研究  

Change Rules of Microorganisms and Chromatographic Indexes during Saccharification and Fermentation of Qingxiang Xiaoqu Baijiu

作　　者：吕义俊 孙齐 郭唐芳 李兴森 刘怀臣 Lü Yijun;SUN Qi;GUO Tangfang;LI Xingsen;LIU Huaichen(Jing Brand Co.Ltd.,Daye,Hubei 435100,China)

机构地区：[1]劲牌有限公司,湖北大冶435100

出　　处：《酿酒科技》2022年第3期31-34,46,共5页Liquor-Making Science & Technology

摘　　要：清香型小曲酒新工艺糖化和发酵过程微生物的变化规律与原酒五大色谱指标(甲醇、乙醛、正丙醇、乙酸乙酯、杂醇油)的生成规律关系密切。本试验通过对糖化、发酵过程的半成品每日进行跟踪,检测微生物数量及五大色谱指标,结合前期研究成果,分析得到了清香型小曲酒糖化及发酵过程中微生物生长与五大色谱指标变化的规律。The change of microorganisms in the saccharification and fermentation processes of the Qingxiang Xiaoqu Baijiu by new technology is closely related to the formation of the five chromatographic indexes(methanol,acetaldehyde,n-propanol,ethyl acetate,fusel oil)in the base liquor.In this experiment,the number of microorganisms and the five chromatographic indexes of the semi-fin-ished products of the saccharification and fermentation processes were tracked and detected daily.Combined with previous research results,we obtained the change rules of microorganisms and the five chromatographic indexes during the saccharification and fermen-tation processes of Qingxiang Xiaoqu Baijiu.

关 键 词：清香型小曲酒新工艺 微生物数量 五大色谱指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]