CAJ | 학술논문

通过对发酵过程各影响因素的实验得出：高粱、小麦、麸皮分别占投料量的比例为80％、15％、5％，高梁粉碎成4～6瓣，小麦为2～3瓣，将原料混匀，用不低于90℃的热水润粮1h，添加量为投粮质量的45％。在实验室采用灭菌锅进行蒸煮，0．1MPa加热1h，后断电保温1h。酵母添加量为5％；麸曲的添加量为20％，通过添加酸或碱的方式调节酒醅的酸度为1度，发酵前酒醅的含水率控制在55％，发酵的第1天培养箱的温度为20℃，1d后调节温度为30℃。根据不同发酵时间分别对发酵过程中酒醅的酒精度、酸度、含水率、残糖的变化情况进行检测和分析，发现酒醅的酒精度、酸度、水分随发酵时间的延长而增加，后趋于稳定，而残糖含量随发酵时间的延长而减少，发酵时间为7～9d。
통과대발효과정각영향인소적실험득출：고량、소맥、부피분별점투료량적비례위80％、15％、5％，고량분쇄성4～6판，소맥위2～3판，장원료혼균，용불저우90℃적열수윤량1h，첨가량위투량질량적45％。재실험실채용멸균과진행증자，0．1MPa가열1h，후단전보온1h。효모첨가량위5％；부곡적첨가량위20％，통과첨가산혹감적방식조절주배적산도위1도，발효전주배적함수솔공제재55％，발효적제1천배양상적온도위20℃，1d후조절온도위30℃。근거불동발효시간분별대발효과정중주배적주정도、산도、함수솔、잔당적변화정황진행검측화분석，발현주배적주정도、산도、수분수발효시간적연장이증가，후추우은정，이잔당함량수발효시간적연장이감소，발효시간위7～9d。
The optimum technical conditions for the fermentation of bran-starter Maotai-flavor liquor were summed up through the analysis of each influencing factor as follows： the ratio of sorghum and wheat and bran in feeding quantity were 80 %, 15 %, and 5 % respectively, sorghum grinding into 4-6 pieces and wheat grinding into 2-3 pieces, then raw materials mixed evenly, and grains moistured for 1 h by hot water （tem- perature at no less than 90 ℃）, the addition level of yeast was 5 % and the addition level of bran starter was 20 %, the acidity of fermented grains adjusted to 1 degree by adding acids or alkali, the moisture content of fermented grains controlled as 55 % before the fermentation, the fermentation temperature was at 20 ℃ at the first day in the fermentation and kept at 30 ℃ after the first day. Through the analysis and measurement of the change of alcoholicity, acidity, residual sugar content and moisture content of fermented grains, it was found that alcoholicity, acidity and moisture content would increase with the extension of fermentation and then kept stable, however, residual sugar content decreased with the extension of fermentation, and the fermentation time was within 7-9 d.