摘要
北方地区小曲清香型白酒多采用先培菌后糖化发酵的方法生产,是以根霉、酵母等作为糖化发酵剂洒在蒸熟后的纯高粱粒上进行糖化发酵,发酵结束后采用清蒸法进行蒸馏操作,具有工艺操作简便、发酵周期短、用曲量小等特点。由于采用整粒高粱发酵,因此蒸料前需进行润、泡、煮、焖、蒸等操作,其后的糖化、发酵、蒸馏方式与大曲操作法基本相同。
Microbial cultivation prior to saccharification and fermentation is often used in the production of Fen flavor Xiaoqu liquor in Northern area.As saccharification and fermentation agents,Rhizopus and yeast were sprayed on the sorghum grains to perform saccharification and fermentation.Steamed distillation was carried out at the end of fermentation.The process has characters of simple operation,short fermentation time,and small amount of koji usage.As fermentation was performed on whole sorghum grain,soak,steep,cooking,stew and other operation were needed before material was steamed.The subsequent saccharification,fermentation and distillation were almost the same with those ofkoji liquor making.
出处
《酿酒》
CAS
2014年第3期66-68,共3页
Liquor Making
关键词
北方地区
小曲
清香
白酒
生产
工艺
特点
Northern area
Xiaoqu
Fen flavor
liquor
production
process
characteristics
