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在固态发酵中解开黄的水源和形成过程
Zhiqiang Ren1, Qiuxu Chen1, Tuoxian Tang2
1Liquor Making Biotechnology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, 188 University Town, Yibin, 644000 Sichuan China.
Food science and biotechnology
|February 17, 2025
概括
黄,强烈香味的 Baijiu 生产的副产品,是从发酵的谷物中透的. 它的产量与固态发酵期间的初始谷物水分含量呈正相关.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 生物化学 生物化学
背景情况:
- 香味强烈的Baijiu是一种通过固态发酵生产的传统中国烈酒.
- 黄是酒造过程中积累的重要副产品.
- 了解黄石形成对于优化酒精生产至关重要.
研究的目的:
- 为了分析黄水的化学成分.
- 用专门的发酵模型研究黄水的形成过程.
- 为了确定影响黄石产量的因素.
主要方法:
- 黄样本的化学成分分析.
- 开发和应用两个固态发酵模型.
- 黄水产量与初始含水量之间的相关性分析.
主要成果:
- 黄石含有多种有机酸,醇,,粉,减糖和氨基酸.
- 观察到黄水产量与发酵谷物的初始水分含量之间存在正相关性.
- 这项研究阐明了黄水形成的透机制.
结论:
- 黄水被认定为来自固态造强烈风味酒精的透物.
- 黄水的水源来自发酵谷物的初始水分.
- 最初的水分含量是影响白江酒生产的关键因素.
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