【摘要】 针对传统浓香型白酒制曲的时间长、工艺复杂、不易控制等问题进行了新型制曲工艺的研究。结果显示,采用窖池糟醅中分离的微生物制成菌悬液,加入2.4%细菌类培养物,5%酵母菌类培养物,4%霉菌类培养物,37℃培养4d制作糖化发酵剂,测其糖化力、液化力、发酵力均与传统优质曲接近且制作方法简便、快速,为理想的糖化发酵剂制作工艺。更多还原

【Abstract】 The novel processing technology to prepare koji for Chinese liquor was studied to release the traditional highly-flavor liquor production from long time to preparation,complicated technology and difficult control problems.The results showed that microorganisms isolated from distillers’ grains in pit were suitable for koji making.The sacchariferous starter,cultured with 2.4% of bacteria,5% of yeast and 4% of mold at 37℃ for 4d,possessed similar sacchariferous,liquefactive and fermentative activities as traditional high-quality koji,and was easy to prepare rapidly.This technology was perfect for the production of novel Chinese liquor.The results provided valuable references to optimize the novel processes for koji making.更多还原