摘要
针对目前麸曲酱香白酒麸曲生产过程中存在的问题，对曲房和通风池进行改善，实现自动控温、控湿，对自曲、酵母、细菌的自动化通风制曲工艺进行了总结。改善后，白曲糖化力由500mg／（g．h）提高到了700mg／（g．h），酵母曲菌数由10^7CFU／g曲提高到了10^9CFU／g曲，细菌曲糖化力由120mg／（g·h）提高到7200mg／（g·h），液化力由原来的1．7g／（g·h）提高到了4．5g／（g·h）。
Aiming at the problems during the bran koji production of Fuqu for Moutai-flavor Baijiu, the koji-making room and ventilation pool were improved and the temperature and humidity were controlled automatically. Automatic ventilation koji making technology of Aspergillus candidus, yeasts and bacteria was summarized. After improvement, the saccharification power of Aspergillus candidus increased from 500 mg/（g· h） to 700 mg/（g·h）. The yeast count increased from 107 CFU/g koji to 109 CFU/g koji, the saccharification power of bacteria increased from 120 mg/（g.h） to 200 mg/（g.h）, and the liquefaction power of bacteria increased from 1.7 g/（g·h） to 4.5 g/（g·h）.
出处
《中国酿造》
CAS
北大核心
2016年第9期138-140,共3页
China Brewing
基金
黔科合重大专项(字(2010)6004号)
关键词
麸曲酱香型白酒
通风制曲
自动化
工艺
Moutai-flavor Baijiu with Fuqu
ventilation koji-making
automation
technology
