养生酒副产物绿豆渣酿制小曲清香白酒的应用研究  

Study on the Application of Health Baijiu By-products Mung Bean Dregs in the Production of Xiaoqu Light Flavor Baijiu

作　　者：曹天驰 冯华芳 刘小刚[1] 蔡小波[1] 李德林[1] 马卓 沈才洪 曹晓念 CAO Tianchi;FENG Huafang;LIU Xiaogang;CAI Xiaobo;LI Delin;MA Zuo;SHEN Caihong;CAO Xiaonian(Luzhou Laojiao Co.,Ltd.,Luzhou Sichuan 646000,China;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：《食品与发酵科技》2023年第3期80-84,共5页Food and Fermentation Science & Technology

基　　金：泸州市科技项目(F2904C71)。

摘　　要：以经破碎、提取等生产工艺处理后的养生酒生产副产物绿豆渣为原料,研究其在清香小曲白酒固态酿造生产中的应用。结果表明,绿豆渣与高粱混合比例对产酒量、香气具有重要影响。当绿豆渣、高粱按照1∶1混合投粮,小曲使用量0.8%,糖化时间12h,发酵时间14d时,产酒率可达40.40%(以60%vol计),其所产白酒产量更高,香气和酒体更加舒适。The mung bean residue,a byproduct of health Baijiu,which was processed by crushing and extraction,was used as raw material to study its application in the solid brewing of Fragrance type Xiaoqu Baijiu.The results showed that the ratio of mung bean dregs and sorghum had important effects on the Baijiu yield and aroma.When mung bean residue and sorghum were mixed in a ratio of 1∶1,the dosage of Xiaoqu was 0.8%,saccharification time was 12 hours and fermentation time was 14 d,the Baijiu yield could reach 40.40%(calculated at 60%vol),the yield of Baijiu produced by them was higher,and the aroma and flavor were more comfortable.

关 键 词：养生酒副产物 绿豆渣 白酒 工艺研究 

分 类 号：TS262.32[轻工技术与工程—发酵工程]