酒糟大曲的生产技术及工艺探索

Investigation of the Technology of Lees Koji Production

酒糟大曲以小麦为主要原料,以新鲜的白酒生产的副产物—酒糟为辅料,同时添加一定比例的曲粉副产物—飞箩曲;小麦经粉碎,粗细比为6∶4;新鲜酒糟添加比例占小麦的15%,飞箩曲添加比例为占小麦和酒糟总和的4%;曲坯水分含量控制在38%～40%之间,防止小麦霉变,酒糟防止生绿霉、黄霉,拌料透彻均匀,先拌料后加水;曲房要定期、不定期清洁,保持卫生;曲坯入房曲的挂衣期、晾霉以及最后出房,整个过程中密切关注温度变化,防止升温过猛,严格技术和工艺参数要求,按其生产所得的大曲周期短,糖化力高,成本低的特点。

The major raw material of lees koji is wheat, and the auxiliary material is the by-product of fresh lees from liquor production. At the same time a certain percentage of koji powder by-product of Feiluoqu is also added. After grinding, the ratio of coarse and fine wheat is six to four, and the ratio of the fresh lees is 15% of the amount of wheat and the ratio of Feiluoqu is 4% of the total amount of wheat and lees. The water content is between 38%-40%, and complete mixture is necessary before adding the water to prevent mold growth. The room of koii making must be kept clean. Close attention must be paid to the temperature changes to prevent from dramatic increasing and other techno^togical parameter must be strictly controlled during the process. The koji made by this method conveys the short production period, high saccharifying ability and low cost.