采用黄酒糟替代熟麦制曲工艺的试验研究

Study on the Koji-Making Process with the Rice Wine Spent Grains as a Substitute for the Wheat

以黄酒生产的副产品酒糟为主要制曲原料,并根据制曲原理和米曲霉培养生长要求,合理配入小麦、麸皮进行曲料组合,在工艺中采用原料轧碎、曲料上甑、加热汽化、蒸馏取酒、扬冷接种、曲料入箱、通风制曲而成的糟麦曲,具有曲香浓醇、菌丝紧密、酶活力高的特征。试验结果证实,酒糟替代熟麦制曲具有较高的实用价值和经济效益。

The processused by-product(ricewinespentgrains)as mainkoji-makingmaterial,wheatandbranwere addedrationallyto makeupmash,accordingto theprincipleof koji-makingandtheculturerequirementsof Aspergiillus oryzae.Thekojihadthecharactersof strongkojiflavour,compactmyceliumandhighenzymatic activity,whenit as madeas followingsteps:crushingmaterials;placingmashinthedistillingvessels;heating, vaporizing,anddistilling;coolingandinoculating;placingstartersintoboxandaeratingforkoji-making.The resultshowsthatkoji-makingprocesswiththericewinespentgrainsas substitutionforwheathashigher practicalvalueandeconomicresults.