|
|||||
|
|
| 利用微生物生产多粮浓香型白酒粮香、糟香、窖香风味物质的研究 | |
| 引用本文： | 张义正,尹昌树,刘波,陈大理,岳明生.利用微生物生产多粮浓香型白酒粮香、糟香、窖香风味物质的研究[J].酿酒,2012,39(3):41-44. |
| 作者姓名： | 张义正 尹昌树 刘波 陈大理 岳明生 |
| 作者单位： | 1. 四川大学生命科学院生物技术联合实验室,四川温江,611136 2. 四川省申联生物科技有限责任公司,四川温江,611136 3. 四川省天府名优酒研究中心,四川温江,611136 |
| 摘 要： | 以筛选出的5株对宜宾多粮浓香型白酒酒体独特风格(粮香、糟香、窖香)起主要作用的微生物菌株进行风味物质的生产,确定了多菌种混合发酵的培养模式。对发酵液进行超临界CO2萃取的最佳工艺:萃取压力15MPa,萃取温度45℃,CO2流量为10L/h,分离压力为7MPa,分离温度为50℃,解析釜分离压力为4.5～6.0MPa,温度为55℃,萃取时间为4h。 |
| 关 键 词： | 微生物 多粮浓香型白酒 粮香、糟香、窖香风味物质 |
Research on Flavor Substances About Incense of Grains.Cellar and distiller＇s Grains of Multiple-grains Luzhou-flavor Liquor Produced by Microorganisms |
|
| ZHANG Zheng-yi,YIN Chang-shu,LIU Bo,CHEN Da-li,YUE Ming-sheng.Research on Flavor Substances About Incense of Grains.Cellar and distiller＇s Grains of Multiple-grains Luzhou-flavor Liquor Produced by Microorganisms[J].Liquor Making,2012,39(3):41-44. | |
| Authors: | ZHANG Zheng-yi YIN Chang-shu LIU Bo CHEN Da-li YUE Ming-sheng |
| Affiliation: | ZHANG Zheng-yi,YIN Chang-shu, LIU Bo, CHEN Da-li,YUE Ming-sheng |
| Abstract: | Flavor substances were productod by 5 microbial strains which were filtered out and played a major role to Yibin multi-grain fragrant liquor unique style （incense of grains,cellar and distiller＇s grains）. The mode of the multi-species mixed fermentation culture were determined. Optimum process of Supercritieal CO2 extraction： extraction pressure 15MPa, extraction temperature 45℃, CO2 flow rate of 10L/h, Separation pressure 7MPa, Separation temperature 50 ℃, resolve kettle separation pressure 4.5 -6.0MPa, the temperature of 55 ℃, extraction time 4h. |
| Keywords: | microorganism multiple-grains Luzhou-flavor liquor flavor substances about incense of grains cellar and distiller's grains |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |