提高酒糟利用率对出酒率及质量的影响研究  

Research on the Impact of Improving the Utilization of Distiller's Grains on the Yield and Quality of Liquor

作　　者：袁霞 龚志勇 YUAN Xia;GONG Zhiyong(Chongzhou Xingxiang Wine Co.,Ltd.,Chongzhou 610000,China)

机构地区：[1]崇州市兴祥酒业有限责任公司,四川崇州610000

出　　处：《现代食品》2024年第2期56-58,共3页Modern Food

摘　　要：酒糟是白酒生产过程中的副产物,其成分复杂,含有较高的蛋白质、糖分等物质,若不能及时处理,将会严重影响出酒率及出酒质量。因此,本文分析了酒糟利用率低这一问题,并通过实验得出了提高酒糟利用率的有效方法,旨在为企业提高经济效益提供理论基础。Distiller's lees is a by-product in the process of liquor production.The composition of distiller's lees is complex and contains high protein,sugar and other substances.If not treated in time,the distiller's yield and quality will be seriously affected.Therefore,this paper analyzes the problem of low utilization rate of distillers lees,and obtains effective methods to improve the utilization rate of distillers lees through experiments,aiming at providing theoretical basis for enterprises to improve economic benefits.

关 键 词：酒糟 出酒率 出酒质量 乙醇发酵 

分 类 号：R758.734[医药卫生—皮肤病学与性病学]