一种复合米香型白酒发酵工艺研究  

Study on the Fermentation Process of a Compound Rice-Flavored Baijiu

作　　者：高岚 GAO Lan(Guangzhou Eagle-Coin Food Group Co.,Ltd.,Guangzhou 510000,China)

机构地区：[1]广州鹰金钱食品集团有限公司,广东广州510000

出　　处：《食品安全导刊》2024年第35期131-134,共4页China Food Safety Magazine

摘　　要：以传统米香型白酒的发酵工艺为基础,采用单因素试验和正交试验优化复合米香型白酒发酵工艺条件。结果表明,最佳发酵工艺为籼糯米添加量10%,复合功能菌添加量0.18%,发酵料液比1∶2.0(g∶mL),发酵时间12 d。在此条件下,复合米香型白酒的感官评分为88.5分,出酒率83.6%,酸酯总量为19.8mmol·L^(-1)。Based on the traditional fermentation process of rice-flavored Baijiu,single-factor experiments and orthogonal experiments were used to optimize the fermentation process conditions of compound rice-flavored Baijiu.The optimal fermentation process was 10%of indica glutinous rice,0.18%of complex functional bacteria,1∶2(g∶mL)ratio of fermentation material to liquid,and 12 d of fermentation.Under these conditions,the sensory evaluation score of the compound rice-flavored Baijiu was 88.5 points,with an alcohol yield of 83.6%,and a total acid and ester content of 19.8 mmol·L^(-1).

关 键 词：米香型 白酒 发酵 正交优化 

分 类 号：TS262.34[轻工技术与工程—发酵工程]