唐山高粱酒的工艺传承与创新研究  

Research on Technological Inheritance and Innovation of Tangshan Kaoliang Baijiu

作　　者：石国刚 赵玉军 肖向丽 王金雨 刘光帅 钱国友 范长秀 SHI Guogang;ZHAO Yujun;XIAO Xiangi;WANG Jinyu;LIU Guangshuai;QIAN Guoyou;FAN Changxiu(Tangshan Shangheyuan Distillery Co.,Ltd.,Tangshan 064200,Hebei,China;Hebei Baijiu&Wine Industry Association,Shijiazhuang 050051,Hebei,China)

机构地区：[1]唐山尚禾源酒业有限公司,河北唐山064200 [2]河北省白酒葡萄酒工业协会,河北石家庄050051

出　　处：《酿酒》2024年第4期137-145,共9页Liquor Making

摘　　要：阐述了唐山高粱酒的由来、工艺、设备及酒体风格。依托遵化山间盆地独特的地理环境和丰富的酿酒资源,通过大量的实验探讨和研究,分析了当地小曲清香型白酒工艺的创新和设备的改进。以当地盛产的冀酿2号高粱和河农6425号小麦为原料,在洗粮、泡粮、糊化、培菌、发酵及蒸馏等关键控制点方面,分别进行了工艺探讨,为唐山高粱酒的工艺改进、规范生产及产品需求给出可行性方案。The origin,process,equipment and style was described about Tangshan kaoliang Bajiu in this paper.Relying on the unique geographical environment and rich raw material resources in Zunhua mountain basin,through a large number of experiments and research,the technological innovation and equipment improvement of local Xiaoqu Qingxiangxing Baijiu were analyzed.The raw materials were Jiniang No.2 kaoliang and Henong 6425 wheat,which are abundant in local area.The technology was discussed respectively in the matter of critical control points such as washing,soaking,gelatinization,culture,fermentation and distillation.This paper gave a of feasible scheme for the process improvement,production standardization and product demand of Tangshan kaoliang Baijiu.

关 键 词：唐山高粱酒 小曲清香型白酒 冀酿2号高粱 河农6425小麦 工艺传承 创新研究 

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]