| 机压丢糟包包曲酿酒效果 |
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| 引用本文： | 余有贵,李 娟,熊 翔,汪小鱼,杨志龙,刘安然.机压丢糟包包曲酿酒效果[J].食品科学,2010,31(23):210-213. |
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| 作者姓名： | 余有贵 李 娟 熊 翔 汪小鱼 杨志龙 刘安然 |
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| 作者单位： | 1.邵阳学院生物与化学工程系 2.中南林业科技大学食品科学与工程学院 3.湖南湘窖酒业有限公司 |
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| 基金项目： | 湖南省科技计划项目(2009NK3120)；邵阳市科技计划项目(C1021) |
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| 摘 要： | 探讨机压丢糟包包曲的酿酒效果，采用含丢糟质量分数5%、7%、9% 和11% 的机压包包曲与纯小麦机压包包曲进行酿酒对比实验。结果表明：1)机压丢糟包包曲有利于提高糖化、发酵的程度，能提高浓香型大曲酒的出酒率；2)含丢糟质量分数9% 的机压包包曲酿酒效果最优，不仅能显著提高产酒量，而且能在一定程度上提高酒品质。因此，机压丢糟包包曲用于酿酒生产是可行的。
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| 关 键 词： | 包包曲 丢糟 酿酒 出酒率 |
| 收稿时间： | 2010-09-17 |
Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees |
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| YU You-gui,LI Juan,XIONG Xiang,WANG Xiao-yu,YANG Zhi-long,LIU An-ran.Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees[J].Food Science,2010,31(23):210-213. |
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| Authors: | YU You-gui LI Juan XIONG Xiang WANG Xiao-yu YANG Zhi-long LIU An-ran |
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| Affiliation: | 1. Department of Biology and Chemical Engineering , Shaoyang University, Shaoyang 422000, China；
2. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China；
3. Hunan Xiang Jiao Sprit Liquors Co. Ltd., Shaoyang 422004, China |
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| Abstract: | In order to explore the liquor-making effect of machine-compressed wrapped starter with waste lees, wrapped starters containing 5%, 7%, 9% and 11% waste lees and pure wheat compressed by machine were used to compare the liquor-making efficiency. Results showed that wrapped starters with waste lees compressed by machine could improve saccharification, fermentation, and liquor productivity. Meanwhile, the wrapped starter containing 9% waste lees had the best liquor-making effect on the productivity and quality of liquor. Therefore, it is feasible to make liquor using machine-compressed wrapped starters with waste lees. |
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| Keywords: | wrapped starter waste lees liquor making liquor productivity |
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