摘要
采用现代生物技术手段,分析了洋河机械化成品大曲中的微生物体系和酶系,确定了大曲生产的主体微生物。同时,以传统大曲质量为目标,通过对培养基成分、菌种以及培养条件的一系列优化,最终确定:采用90∶10的生料制曲配方,以及免压曲、免翻曲的多菌种混合的现代制曲工艺,大曲培养时间为9 d,可在中试阶段得到较为理想的结果。该项研究为大曲生产的机械化、自动化与信息化奠定了坚实的理论和数据基础,无论对深入了解固态发酵机理还是推动白酒生产的现代化进程都具有深远的意义。
The microbial system and enzyme system of product Daqu by mechanized production in Yanghe Distillery were analyzed by use of haodern biotechs, and the main microbes were determined. Meanwhile, in order to achieve the quality of Daqu by mechanized production the same as traditional Daqu, culture mediums, microbial species, and culture conditions had been optimized. Finally, the formula of Daqu-making with uncooked raw materials （wheat： barley=90：10） was determined, and the technique of no-pressing and no-scrolling multiple-strains mixed cul ture was adopted. After 9 d culture, satisfactory results were obtained in pilot stage. The research has laid solid theoretical and data base for the mechanization, automatization, and informatization of Daqu production. Besides, it is of great significance in deepening the understanding of solid fermentation mechanism and advancing the modernization progress of liquor production.
出处
《酿酒科技》
北大核心
2014年第3期1-3,共3页
Liquor-Making Science & Technology
关键词
大曲
现代化
生物技术
自动化
白酒
Daqu
modernization
biotechs
automatization
Baijiu（liquor）
