安琪纯种曲在大曲清香型白酒生产中的应用研究

Application of Angel Pure-Bred Starter in the Production of Daqu Qingxiang Baijiu

主要研究安琪根霉曲、香霸、酿酒曲等纯种微生物制剂在大曲清香型白酒中的应用。以宣酒大曲清香型工艺为基础,研究根霉菌在前期糖化,香霸在大米查和二米查发酵,酿酒曲在二米查发酵中带来的变化。通过几种大曲清香工艺的对比,从发酵情况,产量、酒质、成本等方面综合比较。得出安琪纯种曲的应用,在配比与工艺合理的情况下,先进行培菌糖化,随后加入香霸、中温曲和偏高温曲进行大米查发酵,然后加入香霸、酿酒曲和偏高温曲进行二米查发酵。大米查酒和二米查酒分开贮存,精心组合勾兑,既改良了大曲清香型酒质,又提高了出酒率,节约了成本。

In this study, the application of Angel pure-bred microbial preparations such as Rhizopus starter, Xiangba Starter, and common starter in the production of Daqu Qingxiang Baijiu was explored. Based on the production techniques of Xuanjiu liquor, the effects of Rhizopus starter in the saccharification process in the prior period, Xiangba Starter in the primary fermentation and the secondary fermentation, and common starter in the secondary fermentation were studied. Then the comprehensive comparison of different production techniques was made from the aspects of fermenting conditions, yield, liquor quality, and production cost etc. It was concluded that the use of pure-bred microbial preparations could improve liquor quality, increase liquor yield, and reduce the production cost. The optimum process was summed up as follows: Rhizopus starter was added for saccharification, then Xiangba Starter and medium-temperature starter were added for primary fermentation, and then Xiangba Starter, common starter, and high- temperature starter were added for secondary fermentation;liquor by primary fermentation and liquor by secondary fermentation was stored separately, and finally the liquor was blended carefully.