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刊物期号: 201811

以玉米为主要原料液态酿造清香型白酒工艺初步优化研究(80)

作者: 马茹菲1,马玉帛2,佟世生3,刘 萍1

地址:1.中国农业大学食品科学与营养工程学院,北京 100083; 2.东北师范大学附属中学国际部,吉林 长春 130377; 3.北京城市学院生物医药学部,北京 100094
摘要 以玉米和高粱为酿酒原料(玉米∶高粱=8∶2),清香型大曲和增香曲为糖化发酵剂,液态酿造清香型白酒。结果表明,最佳发酵工艺为:清香型大曲的添加量为原料量的20 %,增香曲的接种量为3 %,料水比为1∶3,发酵温度为温度条件Ⅲ,发酵时间为20 d,在该条件下乙酸乙酯含量较高。因此该工艺优化条件可作为实际以玉米为主要原料,液态酿造清香型白酒生产的理论指导。
关键词 玉米; 清香型白酒; 液态酿造; 乙酸乙酯; 工艺优化
中图分类号: TS262.3;TS261.4;TS261.2 文献标识码: A 文章编号: 1001-9286(2018)11-0080-05

英文标题: Optimization of Liquid-State Fermentation of Qingxiang Baijiu with Corn as Main Raw Material

英文作者: MA Rufei1, MA Yubo2, TONG Shisheng3 and LIU Ping1

英文地址: 1.College of Food Science and Nutritional Engineering,China Agriculture University,Beijing 100083;2.High School Attached to Northeast Normal University, Changchun,Jilin 130377; 3.Department of Biomedicine,Beijing City University, Beijing 100094,China

英文摘要 In this study, corn and sorghum (8∶2) were used as raw materials, Qingxiang Daqu and aroma-increasing yeast were used as the saccharifying & fermenting agents, and Qingxiang Baijiu was produced by liquid-state fermentation. The optimum fermentation techniques were summed up as follows: the adding level of Qingxiang Daqu was 20 % of raw materials, the inoculating quantity of aroma-increasing yeast was 3 %, and the ratio of raw materials and water was 1∶3, fermentation temperature was at condition Ⅲ and fermentation time was 20 d. Under these conditions, high content of ethyl acetate was obtained. The optimized conditions could be used as a theoretical guide for liquid-state fermentation of Qingxiang Baijiu.
英文关键词 corn; Qingxiang Baijiu; liquid-state fermentation; ethyl acetate; process optimization
      

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