浓香型大曲培曲工艺与产酒性能的关联性研究  

Correlation between Daqu-Making Process and Its Liquor-Producing Performance

作　　者：王海英 王慧 郭逸臻 王乐 刘鹏远 陈宇 王慧青 张智洋 何锐 WANG Haiying;WANG Hui;GUO Yizhen;WANG Le;LIU Pengyuan;CHEN Yu;WANG Huiqing;ZHANG Zhiyang;HE Rui(Hetao Distillery Group Co.Ltd.,Bayannur,Inner Mongolia 015400;Hetao Distillery Group Pure Water Co.Ltd.,Bayannur,Inner Mongolia 015400;Hetao Testing Co.Ltd.,Bayannur,Inner Mongolia 015400;Discipline Inspection Committee of Hangjinhou Banner of the CPC,Bayannur,Inner Mongolia 015400,China)

机构地区：[1]内蒙古河套酒业集团股份有限公司,内蒙古巴彦淖尔015400 [2]内蒙古河套酒业集团纯净水有限责任公司,内蒙古巴彦淖尔015400 [3]内蒙古河套检测有限公司,内蒙古巴彦淖尔015400 [4]中国共产党杭锦后旗纪律检查委员会,内蒙古巴彦淖尔015400

出　　处：《酿酒科技》2025年第3期96-101,106,共7页Liquor-Making Science & Technology

基　　金：内蒙古的河套酒业重点研究项目。

摘　　要：将浓香型大曲的培曲工艺和产酒性能相关联,研究了低温培菌期的升温速率、高温转化期中挺时间和后火生香期的后火温度对酶解指标糖化力、液化力和发酵指标发酵力、酒化力和每公斤酒醅材料产65%vol原酒产量的影响。结果表明,低温培菌期升温速率对液化力影响显著;高温转化期中挺时间对发酵力、酒化力影响显著;后火温度对糖化力、液化力、发酵力、酒化力和每公斤产酒量影响均较为显著。This article correlates the making process of Nongxiang Daqu with its liquor-producing performance.The effects of the temperature rising rate,the temperature maintaining time and the late-stage temperature on the saccharifying power,liquefaction power,fermentation power and liquor yield of the Daqu are studied.The test results show that the temperature rising rate during the low-temperature cultivation period has a significant impact on the liquefaction power;the temperature maintaining time during the high-temperature conversion period has a significant impact on the fermentation power and liquor-producing power;the late-stage temperature has a significant impact on the saccharifying power,liquefaction power,fermentation power and liquor yield of the Daqu.

关 键 词：培曲工艺 酶解指标 发酵指标 

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]