安琪酿酒曲在红枣固态白酒发酵上的应用
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摘要
安琪酿酒曲分别为投入高粱量0.2%、0.5%、0.8%的用量,在红枣固态白酒发酵上应用,通过对所产酒的产量、质量、发酵温度变化、堆积糖化、出窖糟醅化验五方面进行综合分析,得出结果:安琪酿酒曲用量为投入高粱量0.5%时,酒的产量高,质量相比优于其他用量比例。
Angel starter was used in the fermentation of sorghum with its adding levels as 0.2 %,0.5 % and 0.8 % respectively.Through comprehensive analysis of liquor yield,liquor quality,fermenting temperature change,stacking saccharification,and pit-exit grains,it was concluded that the use level of Angel starter as 0.5 % was the best choice.
Angel starter was used in the fermentation of sorghum with its adding levels as 0.2 %,0.5 % and 0.8 % respectively.Through comprehensive analysis of liquor yield,liquor quality,fermenting temperature change,stacking saccharification,and pit-exit grains,it was concluded that the use level of Angel starter as 0.5 % was the best choice.
引文
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[2]吴生文,张志刚,李旭晖.大曲微生物在大曲酒生产中的研究开发现状及发展前景[J].中国酿造,2011(5):8-13.
[3]张治刚,王永亮.白酒健康与健康白酒综述[J].中国酿造,2017,36(5):13-16.
[4]王永亮,张治刚,张彪,等.枣味白酒的酿造工艺初探[J].酿酒,2018,45(1):79-81.
[5]刘波,谢邦祥.小曲白酒生产实用技术[M].成都:四川科学技术出版社,2009.