| 杂交糯高梁酿造清香型小曲白酒工艺初步优化研究 |
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| 引用本文： | 田新惠,唐玉明,任道群,姚万春,刘茂柯,刘向阳,任建波.杂交糯高梁酿造清香型小曲白酒工艺初步优化研究[J].中国酿造,2013(11):51-54. |
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| 作者姓名： | 田新惠 唐玉明 任道群 姚万春 刘茂柯 刘向阳 任建波 |
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| 作者单位： | [1]四川省农业科学院水稻高梁研究所生物中心,四川德阳618000 [2]泸州市酿酒科学研究所,四川泸州646100 [3]泸州老窖股份有限公司,四川泸州646100 |
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| 基金项目： | 四川省财政基金高新技术研究应用专项（2013GXJS.015）;四川省泸州市科技计划项目（2013-N-16） |
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| 摘 要： | 采用正交试验对杂交糯高粱（泸糯8号）酿造清香型小曲白酒的工艺条件进行优化。结果表明，杂交糯高粱酿造清香型小曲白酒的优化工艺为泡粮时间10h，泡粮温度85℃，糖化酶量O．035（g／100g），糖化时间12h，在该条件下还原糖含量高而稳定。因此该工艺优化条件可作为实际杂交糯高粱酿造清香型小曲白酒生产的理论指导。
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| 关 键 词： | 杂交糯高粱 清香型 小曲白酒 工艺优化 正交设计 |
Optimization of hybrid glutinous sorghum brewing process of Fen-flavor Xiaoqu liquor |
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| TIAN Xinhui,TANG Yuming,REN Daoqun,YAO Wanchun,LIU Maoke,Liu Xiangyang,REN Jianbo.Optimization of hybrid glutinous sorghum brewing process of Fen-flavor Xiaoqu liquor[J].China Brewing,2013(11):51-54. |
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| Authors: | TIAN Xinhui TANG Yuming REN Daoqun YAO Wanchun LIU Maoke Liu Xiangyang REN Jianbo |
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| Affiliation: | 1.Biotechnology Centre, Pace ＆ Sorghum Research Institute, SAAS, Deyang 618000, China; 2.Luzhou Liquor-Making Science Research Institute, Luzhou 646100, China; 3.Luzhou Laojiao Co., Ltd., Luzhou 646100, China) |
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| Abstract: | The process of hybrid glutinous sorghum brewing Fen-flavor Xiaoqu liquor was optimized by the orthogonal experiment. The optimized process of Hybrid Glutinous Sorghum brewing Fen-flavor Xiaoqu liquor were the soaking time 10h, soaking temperature 85℃, the diastatic enzyme content 0.035 （g/100g）and mashing time 12 h. Under these conditions the better the quality and stabling of the reducing sugar content was obtained. The optimization of fermentation process conditions can be used as a theoretical guide for practice Xiaoqu liquor production. |
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| Keywords: | hybrid glutinous sorghum Fen-flavor type Xiaoqu liquor process optimization orthogonal design |
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