高粱粉碎度对酱香各轮次酒出酒率影响的研究  

Study on the Effect of Grain Degree of Sorghum on the Yield of Soy Sauce Liquor in Each Rotation

作　　者：马振东 李同欢 西玉玲 陈玉莲 张德中 杨恩政 王卓刚 张新东 MA Zhendong;LI Tonghuan;XI Yuling;CHEN Yulian;ZHANG Dezhong;YANG Enzheng;WANG Zhuogang;ZHANG Xindong(Shandong Qinchi Wine Co.,Ltd.,Weifang 262600,Shandong,China)

机构地区：[1]山东秦池酒业有限公司酿酒车间,山东潍坊262600 [2]山东秦池酒业有限公司,山东潍坊262600

出　　处：《酿酒》2022年第6期56-59,共4页Liquor Making

摘　　要：为了研究高粱粉碎度对酱香型各轮次出酒率影响,通过在2019年、2020年、2021年三年度生产时分别取十个糯高粱窖池以高粱粉碎度10%、5%、0%进行下沙、糙沙投粮操作,其他条件均是遵循酱香酒生产工艺并记录各轮次酒出酒率和风味物质变化。结果表明随着粉碎度的降低,第一、二轮次的出酒率降低,三轮次、四轮次、五轮次酒的出酒率增加且通过感官品评其质量最佳,而到六、七轮次出酒率几乎保持不变。In order to study the effect of sorghum pulverization degree on the liquor yield of Moutai-Flavor in each round,Ten glutinous sorghum cellars were taken during production in 2019, 2020, and 2021, respectively, with sorghum grinding degrees of 10%, 5%, and 0% for sand and rough sand feeding operations. Other conditions are to follow the sauce fragrance liquor production process and record liquor yield and flavor changes in each round. The results showed that with the decrease of the pulverization degree, the liquor yield of the first and second rounds decreased, the liquor yield of the third, fourth and fifth rounds increased, and the quality of the liquor was the best through sensory evaluation, and the liquor of the sixth round, the fourth round and the fifth round increased, The seven-round drinking rate remained almost unchanged.

关 键 词：高粱粉碎度 酱香 轮次酒 出酒率 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程] TS261.4