陶融型调味酒培菌糖化工艺研究  

Saccharification Technology of Taorong-Type Flavoring Liquor

作　　者：张大鑫 黄润娜 韩素娜 樊建辉 李华 李建民 ZHANG Daxin;HUANG Runna;HAN Suna;FAN Jianhui;LI Hua;LI Jianmin(Research Center of Yangshao Distillery Co.Ltd.,Mianchi,Henan 472400,China)

机构地区：[1]河南仰韶酒业有限公司研究中心,河南渑池472400

出　　处：《酿酒科技》2022年第4期38-42,47,共6页Liquor-Making Science & Technology

摘　　要：陶融型调味酒采用先培菌糖化,后配糟入窖密封发酵的方式生产。培菌糖化工艺是陶融型调味酒生产过程中的关键环节,如果培菌时间过长,培菌糖化料出箱会过老,配糟入窖后会影响窖池内的发酵,导致出酒率下降,质量降低。本文通过对陶融型调味酒培菌糖化料在糖化18~20 h和42~44 h的情况下所产原酒进行感官和风味物质的对比分析,来探究培菌糖化程度对原酒产质量的影响。结果表明,方案A培菌糖化料配糟入窖生产原酒的产量、质量均优于方案B,培菌糖化18~20 h较好。The saccharification process is a key link in the production process of Taorong-type flavoring liquor. If the saccharification time is too long, the saccharification materials will be over mature, which will affect the in-pit fermentation, resulting in a decrease in liquor yield and quality. In this study, we compared the sensory quality and flavor substances of the crude liquor produced by raw materials saccharified for 18-20 h(scheme A) and 42-44 h(scheme B), and investigated the effect of the saccharification time on the yield and quality of the crude liquor. The results showed that the yield and quality of the crude liquor produced by scheme A were superior to that of scheme B, indicating that the best saccharification time was 18-20 h.

关 键 词：陶融型调味酒 培菌糖化 原酒 

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]