| 多粮生料酿酒工艺的研究 |
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| 引用本文： | 王 洪,罗惠波,廖玉琴,邓 露,刘 蔺,罗 广.多粮生料酿酒工艺的研究[J].中国酿造,2017,36(6):38. |
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| 作者姓名： | 王 洪 罗惠波 廖玉琴 邓 露 刘 蔺 罗 广 |
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| 作者单位： | 1.四川理工学院生物工程学院，四川自贡643000；2.酿酒生物技术及应用四川省重点实验室，四川自贡643000 |
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| 基金项目： | 四川理工学院研究生创新基金项目（y2016003） |
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| 摘 要： | 以生料曲为糖化发酵剂，大米、玉米、高粱为原料混合发酵进行生料酒的酿制。研究了发酵温度、pH、水料比、加曲量对出酒率的影响。通过单因素和正交试验，得到最优工艺参数为大米∶玉米∶高粱=6∶1∶3，发酵温度31 ℃，pH 5.5，水料比2.5∶1，加曲量1%，在此条件下，出酒率为75.0%（55°计）。
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| 关 键 词： | 生料酿酒 多粮 工艺优化 正交试验 |
Research on the liquor-making technology with uncooked multiple-grains |
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| WANG Hong,LUO Huibo,LIAO Yuqin,DENG Lu,LIU Lin,LUO Guang.Research on the liquor-making technology with uncooked multiple-grains[J].China Brewing,2017,36(6):38. |
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| Authors: | WANG Hong LUO Huibo LIAO Yuqin DENG Lu LIU Lin LUO Guang |
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| Affiliation: | 1.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China;
2.Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong 643000, China |
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| Abstract: | Using Qu made by uncooked materials as saccharification and fermentation starter, Baijiu was produced with the uncooked materials of rice, corn and sorghum. The effects of fermentation temperature, pH, water-material ratio and starter addition on liquor yield were researched. By single factor and orthogonal tests the optimum technology parameters were obtained as followed: rice∶corn∶sorghum 6∶1∶3, fermentation temperature 31 ℃, pH 5.5, water-material ratio 2.5∶1, starter addition 1%. Under the conditions, liquor yield was 75.0% (55°). |
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| Keywords: | liquor-making with uncooked materials multiple-grains technology optimization orthogonal test |
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