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一种酿酒用太空芝麻香型白酒专用曲的制备方法
Authors
吕明霞
孙启栋
+4 more
庄名扬
李军训
杨涛
管桂臻
Publication date
31 March 2014
Publisher
Abstract
本发明采用太空诱变选育的太空芽孢杆菌、太空酵母菌、太空米曲霉、太空河内白曲,分别按工艺制成太空芽孢菌曲、太空酵母菌曲、太空米曲、太空河内白曲,然后按照太空芽孢菌曲20-30%、太空酵母菌曲10-20%、太空米曲10-20%、太空河内白曲30-60%的比例混合制成太空芝麻香型白酒专用曲。其中,太空芽孢菌曲采用单菌发酵再复配工艺;太空河内白曲采用两步发酵法制曲;太空酵母菌的曲池培养采用了原料灭菌后降温至60-70℃补加糖化酶以提高还原糖的方法;同时增加了太空米曲,进一步提高了芝麻香型白酒专用曲的质量。本法生产的太空芝麻香型白酒专用曲质量稳定,可提高出酒率3-5%,缩短发酵周期3-5天,芝麻香酒特征成分含量提高5-10%,同时酒曲用量可减少2-7%,所产原酒酒体丰满、香气幽雅、芝麻香风格典型
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Last time updated on 29/08/2018