太白大曲性能对出酒率和优质品率的影响  

Effects of Taibai Daqu Properties on the Rates of Liquor Yield and Quality

作　　者：张吉焕 胡建祥 蔡关林 

机构地区：[1]陕西省太白酒厂,陕西眉县722306

出　　处：《酿酒科技》2004年第2期41-43,46,共4页Liquor-Making Science & Technology

摘　　要：太白大曲以大麦、豌豆为原料,采用中高温发酵而成。按培曲品温控制及大曲特性可分为青茬曲、红心曲和槐瓤曲。不同品种的太白大曲其糖化力、液化力、发酵力和生香能力各不相同。经试验证明,太白大曲科学搭配、合理使用是提高太白酒产质量的重要技术措施。按青茬曲30%、红心曲30%和槐瓤曲40%组成混合曲,传统工艺操作,搭配使用,其出酒率和优质品率分别比单一大曲提高0.77%～2.40%和8.92%～13.80%。Taibai Daqu,with barley and pea a s raw materials,is produced by high-medium temperature fermentation.It could be clas-sified into blue Daqu,red core Daqu and yellow core Daqu according to temperature control during Daqu culture and Daqu properties.Different Taibai Da qu had different saccharifying power,liquefaction power,fermentation power and aroma-producing capability.The tests indicated that scientific collocation of Taibai Daqu was an important measure to improve the quality of Taibai liquor.M ixed Daqu was blended by30%blue Daqu,30%red core Daqu and40%yellow cor e Daqu.Through the application of traditional techniques,liquor yield and qual ity product output rate by mixed Daqu,compared with single Daqu,increased0. 77%～2.40%and8.92%～13.80%respectively in the production.(T ran.by YUE Yang)

关 键 词：白酒 大曲 生化性能 混合曲 出酒率 优质品率 

分 类 号：TS261[轻工技术与工程—发酵工程]