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。

Investigation of the Technology of Lees Koji Production

The major raw material of lees koji is wheat, and the auxiliary material is the by-product of fresh lees from liquor production. At the same time a certain percentage of koji powder by-product of Feiluoqu is also added. After grinding, the ratio of coarse and fine wheat is six to four, and the ratio of the fresh lees is 15% of the amount of wheat and the ratio of Feiluoqu is 4% of the total amount of wheat and lees. The water content is between 38%- 40%, and complete mixture is necessary before adding the w...