CAJ | 학술논문

优化甘蔗糖蜜部分替代大米生产米香型白酒的工艺条件。选择发酵时间、酒曲添加量、发酵温度、糖蜜替代量4个因素，在单因素试验的基础上进行正交试验，优化工艺条件。结果表明，优化后的最佳工艺条件为糖蜜替代量为30%、发酵时间为132 h、发酵温度为30℃、酒曲添加量为1%。用甘蔗糖蜜替代部分大米生产米香型白酒，不仅能节约粮食，而且能使米香型白酒的香气成分更加丰富。
우화감자당밀부분체대대미생산미향형백주적공예조건。선택발효시간、주곡첨가량、발효온도、당밀체대량4개인소，재단인소시험적기출상진행정교시험，우화공예조건。결과표명，우화후적최가공예조건위당밀체대량위30%、발효시간위132 h、발효온도위30℃、주곡첨가량위1%。용감자당밀체대부분대미생산미향형백주，불부능절약양식，이차능사미향형백주적향기성분경가봉부。
The production techniques of Mixiang Baijiu(liquor) with the use of sugar cane molasses partly instead of rice were optimized. Based on single factor test, orthogonal tests were carried out with four factors including fermenting time, the adding level of wine yeast, ferment-ing temperature and the substituting amount of sugar cane molasses. The optimized technical conditions were summed up as follows:the substi-tuting amount of sugar cane molasses was 30%, fermenting time was 132 h, fermenting temperature was at 30℃, and the adding level of wine yeast was 1%. Using sugar cane molasses partly instead of rice for the production of Mixiang Baijiu(liquor) could not only save food but also enrich flavoring components of Mixiang Baijiu(liquor).