改进架式曲工艺 提高架式曲质量

Innovation of Shelf Starter Production Techniques to Improve the Quality of Shelf Starter

对架式制曲系统进行了改进和完善,形成了独具特色的习酒架式大曲工艺———“大水分粗麦粉架式无稻草制曲工艺”。该工艺降低了生产成本,缩短了发酵周期,成品曲质量和习酒的质量显著提高。工艺特点:1.只保留原系统升温功能,不使用保温、保湿材料;2.增大润粮用水量,由5%～7%调整为10%～11%;加大拌料用水量,由36%～38%调整到40%～43%;3.改细麦粉为粗麦粉;4.曲坯发酵4～6d后翻曲;5.人工喷水增湿。(丹妮)

Through the innovation and integration of shelf starter production system,specific shelf daqu production technique of Xijiu liquor-- - 'high moisture-crude wheat powder-no-straw shelf starter-making technique'was finally developed.The technique could re-duce production cost and shorten fermentation period and improve evidently the quality of product starter and Xijiu Liquor.The con-crete procedures were as follows:1.preservation of temperature-rise function of original system and no use of heat-preservation material and moisture-preservation material;2.increasing use level of water for grain moisture from original5%～7%to10%～11%,and ad-justing water use level for material stirring from36%～38%to40%～43%;3.crude wheat powder instead of fine wheat powder;4.4～6d fermentation of semifinished starter before starter stirring;5.manual work of water sprinkling for better material moisture.(Tran.by YUE Yang)