高粱玉米生料酿酒工艺研究  

Study on brewing technology of sorghum corn raw material

作　　者：胡萍[1] 王婷婷[2] HU Ping;WANG Tingting(School of landscape and food engineering,Xuchang vocational technology college,Henan Xuchang 461000,China;Luohe vocational technology college,Henan Luohe 462002,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000 [2]漯河职业技术学院,河南漯河462002

出　　处：《食品工程》2022年第3期41-45,共5页Food Engineering

基　　金：河南省高等职业学校青年骨干教师培养计划项目(2019GZGG069);2022年度河南省高等学校重点科研项目(22B550012)。

摘　　要：以高粱和玉米为原料,以原料比、料液比及酒曲添加量为单因素设计试验,采用单因素正交分析方法对蒸馏白酒的酒精度和出酒率进行研究。单因素试验结果表明,高粱玉米原料比为1∶3,料液比为1∶2.5,加酒曲量为0.9%时,生料白酒的酒精度和出酒率最高;正交试验优化结果表明,高粱玉米最佳原料比为1∶3,料液比为1∶2,加酒曲量为1.0%,此时酒精度11.17%vol,出酒率72.3%,蒸馏后白酒总酸含量0.33%~0.59%,符合相关国家标准要求。Using sorghum and corn as raw materials,the single factor experiment was designed with raw material ratio,solid-liquid ratio,and koji addition.The alcohol content and liquor yield of distilled liquor were studied by a single factor orthogonal analysis method.The results of the single-factor experiment showed that when the raw material ratio of sorghum and corn was 1:3,the solid-liquid ratio was 1:2.5,and the amount of koji was 0.9%,the alcohol content and liquor yield of raw liquor was the highest.The results of the orthogonal experiment showed that the optimum raw material ratio of sorghum corn was 1:3,the solid-liquid ratio was 1:2,and the amount of koji was 1.0%.At this time,the alcohol content was 11.17%vol,and the liquor yield was 72.3%.The total acid content of distilled liquor was 0.33%~0.59%,which met the national standard.

关 键 词：生料酿酒 混合发酵 正交试验 

分 类 号：TS261.41[轻工技术与工程—发酵工程]