酒糟大曲的生产技术及工艺探索

酒糟大曲以小麦为主要原料,以新鲜的白酒生产的副产物—酒糟为辅料,同时添加一定比例的曲粉副产物—飞箩曲;小麦经粉碎、粗细比为6∶4;新鲜酒糟添加比例占小麦的15%,飞箩曲添加比例为占小麦和酒糟总和的4%;曲坯水分含量控制在38%～40%之间,防止小麦霉变,酒糟防止生绿霉、黄霉,拌料透彻均匀,先拌料后加水;曲房要定期、不定期清洁,保持卫生;曲坯入房曲的挂衣期、晾霉以及最后出房,整个过程中密切关注温度变化,防止升温过猛,严格技术和工艺参数要求,按其生产所得的大曲周期短,糖化力高,成本低的特点。

Lnvestigation of Production Techniques of Koji With Liquor Lees

Lees koji was made from wheat as a major material,and fresh lees,the by-product of liquor making,as an auxiliary material.In the meanwhile a certain proportion of koji byproduct,Feiluo Qu was also added.After grinding the ratio of coarse and fine particles of the wheat was six to four.The fresh lees were added at a ratio of 15% of the wheat,and the Feiluo Qu of 4% of the total amount of wheat and lees.The water content of the koji base was 38%～40%.In order to inhibit molds growth,the material should mixed completely first and then the water was added.The koji house should be kept clean.And the temperature should be closely regulated during the whole process from the input,static laying and to the final output to prevent the rapid temperature increase.The technique parameters should also be controlled strictly to obtain a koji with high saccharifying power and at lowcost within a short period.