摘要
通过正交实验对生料酿酒的工艺及工艺条件进行了详细研究,确定了生料酿酒的最佳条件:菌种加量以1%为宜,淀粉浓度以14%为佳,最佳pH为4,发酵温度以28～32℃为好。生料发酵动力学模型的建立、发酵菌剂的剖析、发酵菌剂加量的研究,为生料酒精(白酒)工业化生产提供了理论依据。
The production technology and technical conditions of liquor-making with uncooked materials as essentials were studied in detail by orthogonal tests and the best conditions for the production were confirmed as follows :addition level of microbe species was1%,the optimal pH value was4,and fermentation temperature should be28～32℃.The establishment of fermentation dynamical mod-els for uncooked materials,deep analysis of zymogen agents,and research on the addition level of zymogen agents had provided suffi-cient theoretical evidence for industrialization production of liquors with uncooked materials as essentials.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第6期42-44,共3页
Liquor-Making Science & Technology
基金
本课题为陕西科技大学创新教育项目--"生料浓醪酒精发酵研究"
关键词
生料酿酒
正交实验
生料发酵菌剂
发酵动力学模型
工艺条件
liquor-making with uncooked materials
orthogonal test
zymogen for uncooked materials
fermentation dynamical model
