摘要
通过对发酵过程各影响因素的实验得出:高粱、小麦、麸皮分别占投料量的比例为80%、15%、5%,高粱粉碎成4～6瓣,小麦为2～3瓣,将原料混匀,用不低于90℃的热水润粮1 h,添加量为投粮质量的45%。在实验室采用灭菌锅进行蒸煮,0.1 MPa加热1 h,后断电保温1 h。酵母添加量为5%;麸曲的添加量为20%,通过添加酸或碱的方式调节酒醅的酸度为1度,发酵前酒醅的含水率控制在55%,发酵的第1天培养箱的温度为20℃,1 d后调节温度为30℃。根据不同发酵时间分别对发酵过程中酒醅的酒精度、酸度、含水率、残糖的变化情况进行检测和分析,发现酒醅的酒精度、酸度、水分随发酵时间的延长而增加,后趋于稳定,而残糖含量随发酵时间的延长而减少,发酵时间为7～9 d。
The optimum technical conditions for the fermentation of bran-starter Maotai-flavor liquor were summed up through the analysis of each influencing factor as follows： the ratio of sorghum and wheat and bran in feeding quantity were 80 %, 15 %, and 5 % respectively, sorghum grinding into 4-6 pieces and wheat grinding into 2-3 pieces, then raw materials mixed evenly, and grains moistured for 1 h by hot water （tem- perature at no less than 90 ℃）, the addition level of yeast was 5 % and the addition level of bran starter was 20 %, the acidity of fermented grains adjusted to 1 degree by adding acids or alkali, the moisture content of fermented grains controlled as 55 % before the fermentation, the fermentation temperature was at 20 ℃ at the first day in the fermentation and kept at 30 ℃ after the first day. Through the analysis and measurement of the change of alcoholicity, acidity, residual sugar content and moisture content of fermented grains, it was found that alcoholicity, acidity and moisture content would increase with the extension of fermentation and then kept stable, however, residual sugar content decreased with the extension of fermentation, and the fermentation time was within 7-9 d.
出处
《酿酒科技》
2011年第12期40-43,共4页
Liquor-Making Science & Technology
基金
贵州省贵阳市科技局工业攻关项目(2009)筑科2合同字第1-057号
中央高校基本科研业务费专项(KYJD09043)
关键词
麸曲
发酵
工艺
bran starter
fermentation
technology
