摘要
充分利用固态法小曲白酒生产工艺特点,采用多种方法制作调味酒,可使酒质显著提升。本文首先论述了大小曲的运用,其糖化力的大小及产物分析。同时,阐述了产酯酵母的应用、多粮组合酿造工艺、云南多粮小曲工艺、清香芝麻香结合工艺的运用,通过数据分析总结固态法小曲白酒调味酒的制作流程,并对最终的酒质进行感官、理化评价。
Making full use of the production technology of Xiaoqu Baijiu by solid-state fermentation,a variety of methods are used to produce flavoring liquor,which can significantly improve the quality of Xiaoqu Baijiu.This paper discusses the use of Daqu and Xiaoqu,their saccharifying power and products,expounds on the application of ester-producing yeasts,the multi-grain fermentation technology,the production process of Yunnan multi-grain Xiaoqu,and the combination of the technology of Qingxiang Baijiu and Zhi-maxiang Baijiu.Through data analysis,the production process of the flavoring liquor for Xiaoqu Baijiu by solid-state fermentation is summarized,and the sensory,physical and chemical evaluation of the final product is carried out.
作者
李大和
李国红
LI Dahe;LI Guohong(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130,China)
出处
《酿酒科技》
2022年第3期83-88,共6页
Liquor-Making Science & Technology
关键词
调味酒
小曲白酒
flavoring liquor
Xiaoqu Baijiu
