摘要
小曲是白酒酿造中重要的糖化发酵剂,小曲培菌糖化是传统小曲酒酿造的核心工艺,直接决定了基酒的出酒率和风味质量。该文介绍了培菌糖化的定义及其对白酒酿造的意义,介绍了霉菌、酵母、细菌等小曲培菌糖化微生物及其主要功能作用,重点阐述了原料、菌株、工艺参数等影响小曲培菌糖化的因素及过程控制策略,探讨了小曲培菌糖化的不足及未来研究方向,以期为小曲培菌糖化的进一步研究及优化应用提供参考。
Xiaoqu is an important saccharifying starter in Baijiu brewing.The stains culture and saccharification by Xiaoqu is the core technology of traditional Xiaoqu Baijiu brewing,which directly determines the yield and flavor quality of base liquor.The definition of strains culture and saccharification and its significance to Baijiu brewing were introduced.The main microbes(including moulds,yeasts and bacteria)and their functions were reviewed.The factors affecting strains culture and saccharification,such as raw materials,strains,technological parameters,as well as the process control strategy were mainly expounded.The deficiencies and future research directions of the stains culture and saccharification were also discussed,aiming to provide a reference for further research and application of the strains culture and saccharification by Xiaoqu.
作者
丁子元
叶力
郑晓卫
孙玉婷
冯亮
刘沛通
DING Ziyuan;YE Li;ZHENG Xiaowei;SUN Yuting;FENG Liang;LIU Peitong(Nutrition&Health Research Institute,COFCO Co.,Beijing 100029,China;Jiugui Liquor Co.,Ltd.,Jishou 416000,China)
出处
《中国酿造》
CAS
北大核心
2023年第6期7-11,共5页
China Brewing
基金
国家自然科学基金(32272275)。
关键词
小曲
培菌糖化
白酒
微生物
工艺
Xiaoqu
strains culture and saccharification
Baijiu
microorganism
technology
