Position: Home > Articles > Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees
FOOD SCIENCE
2010,31
(23)
210-213
机压丢糟包包曲酿酒效果
作 者：
余有贵;李娟;熊翔;汪小鱼;杨志龙;刘安然
单 位：
中南林业科技大学食品科学与工程学院;邵阳学院生物与化学工程系;湖南湘窖酒业有限公司
关键词：
包包曲;丢糟;酿酒;出酒率
摘 要：
探讨机压丢糟包包曲的酿酒效果,采用含丢糟质量分数5%、7%、9%和11%的机压包包曲与纯小麦机压包包曲进行酿酒对比实验。结果表明:1)机压丢糟包包曲有利于提高糖化、发酵的程度,能提高浓香型大曲酒的出酒率;2)含丢糟质量分数9%的机压包包曲酿酒效果最优,不仅能显著提高产酒量,而且能在一定程度上提高酒品质。因此,机压丢糟包包曲用于酿酒生产是可行的。
译 名：
Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees
作 者：
YU You-gui1,LI Juan2,XIONG Xiang3,WANG Xiao-yu3,YANG Zhi-long3,LIU An-ran3 (1. Department of Biology and Chemical Engineering , Shaoyang University, Shaoyang 422000, China; 2. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 3. Hunan Xiang Jiao Sprit Liquors Co. Ltd., Shaoyang 422004, China)
关键词：
wrapped starter;waste lees;liquor making;liquor productivity
摘 要：
In order to explore the liquor-making effect of machine-compressed wrapped starter with waste lees, wrapped starters containing 5%, 7%, 9% and 11% waste lees and pure wheat compressed by machine were used to compare the liquor-making efficiency. Results showed that wrapped starters with waste lees compressed by machine could improve saccharification, fermentation, and liquor productivity. Meanwhile, the wrapped starter containing 9% waste lees had the best liquor-making effect on the productivity and quality of liquor. Therefore, it is feasible to make liquor using machine-compressed wrapped starters with waste lees.
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