【摘要】 为了开发淡爽化的新口味浓香型白酒，采用大小曲联用优化堆积发酵工艺。以单因素试验为基础研究小曲堆积糖化工艺中的粮食添加量、小曲添加量、糠壳添加量及堆积糖化时间对糖化醅中还原糖含量的影响。然后，采用多因素的响应面试验优化糖化工艺。结果表明，最佳糖化堆积工艺为：糠壳添加量为4%、小曲添加量为0.3%、玉米添加量为10%、糖化堆积时间为48 h，在此条件下生产的粮醅还原糖含量为20.9 g/100 g，粮醅蜜香清雅、味甜纯正，结果为后续发酵工艺优化与酿酒效果的研究奠定了基础。更多还原

【Abstract】 In order to develop a Nongxiang Baijiu product with light and refreshing flavor, the combined use of Daqu and Xiaoqu was adopted in the stacking fermentation process. Based on single factor experiments, the effects of different grain amount, Xiaoqu amount, husk amount, and stacking saccharification time on the reducing sugar content in the saccharified grains were studied. Then the multi-factor response surface test was used to optimize the saccharification process. The results showed that the optimal stacking saccharification process was as follows: the amount of husk was 4 %, the amount of Xiaoqu was 0.3 %, the amount of corn was10 %, and the stacking saccharification time was 48 h. Under the above conditions, the reducing sugar content in the saccharified grains was 20.9 g/100 g, and the saccharified grains had elegant honey aroma, and sweet and pure taste. The result has laid a foundation for the research on subsequent fermentation process.更多还原