浓香型白酒酿造蒸粮糊化过程的影响因素研究进展  

Research Progress in Influencing Factors of Grain Steaming Process of Nonxiang Baijiu Production

作　　者：刘明 LIU Ming(Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000

出　　处：《酿酒科技》2023年第8期81-84,共4页Liquor-Making Science & Technology

摘　　要：高粱、大米、糯米、小麦、玉米等粮食作为浓香型白酒酿造的主要原料,其糊化程度直接影响白酒产量和质量。目前各大浓香型白酒生产企业对蒸粮糊化程度的确定全凭经验和感官,蒸粮时间也不尽相同,缺乏科学依据和数据论证。本文从酿造浓香型白酒的五种粮食出发,分析酿酒粮食结构及糊化过程原理,总结归纳浓香型白酒酿造蒸粮糊化过程的影响因素,以期为提升原酒质量和酿酒工艺过程控制提供指导和参考。Sorghum,rice,glutinous rice,wheat,corn and other grains are the main raw materials of Nongxiang Baijiu.The gelatiniza-tion degree of the grains directly affects the yield and quality of Baijiu.At present,the grain steaming process in Nongxiang Baijiu distilleries is mainly controlled by experience,and the steaming time varies,lacking scientific basis and data proof.This article starts from the five kinds of grains used to produced Nongxiang Baijiu,analyzes the structure of the grains and the principles of the grain steaming process,and summarizes the influencing factors of the grain steaming process,so as to provide guidance and reference for the process control and quality improvement of Nongxiang Baijiu.

关 键 词：浓香型白酒 蒸粮糊化 影响因素 研究进展 

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]