醒酒快豉香型白酒的新型多菌种酒曲工艺研究  

New Production Technology of Multi-Strain Starter for Chixiang Baijiu with Short Sobering Time

作　　者：马淑祯 罗毅诗 曹荣冰 刘幼强 何松贵 MA Shuzhen;LUO Yishi;CAO Rongbing;LIU Youqiang and HE Songgui(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203,China)

机构地区：[1]广东省九江酒厂有限公司,广东佛山528203

出　　处：《酿酒科技》2024年第10期31-36,共6页Liquor-Making Science & Technology

摘　　要：通过固态培曲工艺的革新,确定了圆盘多菌种制曲的工艺。新型曲的菌种种类多于传统曲,蛋白酶活力高于传统曲,同时降低了发酵过程中的杂醇油;圆盘多菌种制曲制得的白酒醒酒快,通过动物学试验和人体模型验证,醒酒时间少于传统酒曲制得的白酒以及其他同类白酒。结果可为开发健康醒酒快产品提供技术指引,对白酒行业乃至整个酒类行业的技术进步具有积极意义。Based on the innovation of the solid-state starter-making technology,we have developed the process of disc cultivation of multi-strain starter.Compared with the traditional starter,the new-type starter has more kinds of microbes,higher protease activity,and lower fusel oil yield during the fermentation process.Through animal experiments and human model verification,the Baijiu prod-uct made with the new-type starter has shorter sobering time than that of the Baijiu product made with the traditional starter.This study has provided technical guidance for the development of healthy Baijiu products,and has positive significance for the technologi-cal progress of Baijiu industry.

关 键 词：圆盘培菌 制曲技术 醒酒时间 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]