再论生料酿酒的特点及其工艺操作（DOC 15页）.doc

更多内容欢迎莅临天马行空官方博客：/tmxk_docin 卢氏生料酒曲厂 再论生料酿酒的特点及其工艺操作 ――兼对有关生料酿酒技术几个问题的商榷 卢世明 （ 柳州市永安生料酒曲厂，广西 柳州 545002） 　　摘 要：生料酿酒研究在我国起步较晚，但近两年发展迅猛。目前，生料酿酒技术及生料曲的制作良莠不齐，影响到成品酒质，对其发展将造成伤害。但生料酿酒的优越性是显而易见的，可提高出酒率20%左右，节约燃料30%左右，减少劳动强度50%左右，降低生产成本30%左右。阐述了生料酿酒的工艺特点，指出生料曲的生产必须把好质量关，采用多维复合酶技术，以确保酒质，使生料酿酒技术得以健康发展。（一平） 　　关键词：白酒； 生料酿酒； 工艺特点； 生料酒曲； 争呜 　　中图分类号：TS262. 3 文献标识码：A 文章编号：1001-9286（2002）01-0107-04 Discussion on the Technologies and Characteristics of Liquor Fermentation with uncooked materials LU Shi - ming (Yong′an Koji for uncooked Materials Factory, Liuzhou, Guangxi 545002,China) 　　Abstract: Liquor made with uncooked materials in China started late but developed quickly in recent years. Presently, the situations of liquor fermentation technologies with uncooked materials which the good and the bad were intermingled would restraint its healthy development. However , its advantages are obvious: it′could increase the yield rate by about 20%, economize fuel about 30%, decrease about 50% and save production cost 30%. In this paper, its technology characteristics were introduced and it also pointed out that the key to the production of Koji for uncooked material was strict control of the quality and application of multidimensional compound enzyme technology which could ensure the liquor quality and healthy development of liquor making with uncooked materials techniques. (Tran. by YUE Yang) 　　Key words: liquor; liquor making with uncooked materials; technique characteristics; Koji for uncooked materials; discussion 　　生料酿酒曾被人判定为“不成熟”、“不可行”。因此从20世纪九十年代以来受到长期冷落。在生料酿酒的推广和应用上也受到一定阻碍。例如几年前在一家媒体上作生料酿酒广告，还被某“权威”专家干预即是一个最好的说明。 　　然而近几年来，在《酿酒科技》、《酿酒》、《华夏酒报》及其他一些刊物上，大量出现了有关生料酿酒的报导和不少专家学者写的研究文章。这个事实充分说明，改革开放的春风终于吹动了酿酒科技的这湖池水。“实践是检验真理的标准”这个伟大的科学论断又一次得到了证实。这是一个非常可喜的现象。 　　笔者20多年来一直坚持生料酿酒的研究、应用和推广，常年与上千户采用生料酿酒的厂