竹纤维代替糠壳生产浓香型白酒生产工艺的研究  

Replacing Rice Husk with Bamboo Fiber in the Production of Nongxiang Baijiu

作　　者：金圣皓 鲍姝 龚泽蓉 王晓宇[2] 孙晓珂 谭国强 杜柯 薛娟 何翠容[2] 王用普 JIN Shenghao;BAO Shu;GONG Zerong;WANG Xiaoyu;SUN Xiaoke;TAN Guoqiang;DU Ke;XUE Juan;HE Cuirong;WANG Yongpu(Hengshengfu Distillery Group Co.Ltd.,Yibin,Sichuan 644100;Sichuan Research Institute of Alcoholic Drinks Co.Ltd.,Chengdu,Sichuan 610017,China)

机构地区：[1]四川宜宾恒生福酒业集团有限公司,四川宜宾644100 [2]四川省酒类科研所有限公司,四川成都610017

出　　处：《酿酒科技》2025年第5期79-83,共5页Liquor-Making Science & Technology

基　　金：四川省重点研发项目(2021YFN0055)。

摘　　要：以宜宾产竹纤维作为酿酒辅料,生产浓香型白酒,设计试验确定最佳的竹品种、粉碎工艺、入窖发酵参数和踩窖工艺,对出酒率、优质品率和原酒的理化及感官指标进行分析。结果表明,使用竹纤维代替糠壳生产浓香型白酒的生产工艺条件为:将麻竹粉碎成纤维状(长10 cm,过20目筛),用量55%~65%,踩窖紧实度为60%。按此工艺生产的浓香型白酒原酒具有窖香、粮香、竹香复合香浓郁,酒体醇厚丰满,绵甜净爽,回味悠长的特点。Bamboo fiber from Yibin was used as the auxiliary material to produce Nongxiang Baijiu.The optimum bamboo variety,crushing process,fermentation parameters and pit pressing process were tested and determined.The yield,high quality rate,physicochemical indexes and sensory quali-ty of the crude liquor were analyzed.The optimum production conditions were as follows:the sweet bamboo was crushed into 10 cm long fibers and went through 20 mesh sieve,the adding amount was 55%to 65%of the grain amount,and the compacting degree of the pit was 60%.The produced Nongxiang Baijiu has rich pit aroma,grain aroma and bamboo aroma,the liquor body is full,mellow,sweet and clean,and the aftertaste is long.

关 键 词：竹纤维 浓香型白酒 生产工艺 

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]