浓香型白酒生产中高粱带压蒸煮工艺的研究  

Pressurized Steaming Process of Sorghum in the Production of Nongxiang Baijiu

作　　者：罗杰[1] 张宿义[1,2] 许德富 秦辉[1,2] 杨艳[1] 李德林 蔡小波[1] 徐琼[1] 康承霞[1] 田利[1] 王品翔 LUO Jie;ZHANG Suyi;XU Defu;QIN Hui;YANG Yan;LI Delin;CAI Xiaobo;XU Qiong;KANG Chengxia;TIAN Li;WANG Pinxiang(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2023年第1期94-97,103,共5页Liquor-Making Science & Technology

摘　　要：本文对浓香型白酒整粒高粱蒸煮工艺进行研究,确定了高粱的带压蒸煮工艺参数:泡粮,90℃以上热水淹过粮面20~30 cm,0.05~0.10 MPa带压浸泡1~5 min,关闭蒸汽继续浸泡5~10 min;初蒸,0.14 MPa条件下初蒸5~10 min;焖粮,70℃热水淹过粮面20~30 cm,焖粮时间15~20 min;复蒸,复蒸压力0.03~0.08 MPa条件下,复蒸15~20 min。This study explored the steaming process of whole-grain sorghum in the production of Nongxiang Baijiu,and determined the pressurized steaming parameters as follows:for grain steeping,submerge the sorghum in 90℃hot water,20-30 cm below the surface,and steep for 1-5 min at 0.05-0.10 MPa,then steep for 5-10 min at normal pressure;for first-time steaming,steam for 5-10 min at 0.14 MPa;for grain simmering,submerge the sorghum in 70℃hot water,20-30 cm below the surface,and simmer for 15-20 min;for second-time steaming,steam for 15-20 min at 0.03-0.08 MPa.

关 键 词：浓香型白酒 整粒高粱 蒸煮工艺 

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]