芝麻香型丢糟酒实验室生产模型的建立

摘要

The experimental model based on the process of sesame-flavor Baijiu made by distiller's grains was established and verified by industrial scale experiments.The starch content,alcohol content and other important indexes in distiller's grains were determined by HPLC and improved megazyme method.Then Tukey HSD was used to test the reasonability and stability of experimental model.Results showed that the experimental model 1 can exactly forecast the starch and alcohol content in mature distiller's grains,which will provide an effective forecast tool in designing and optimizing complex biological agents focus on sesame-flavor Baijiu by distiller's grains.At the same time,experimental model 2 also indicated that the uniform mixing of materials and the yeast activity had significant effect on residual glucose,starch utilization ratio and liquor yield.%该研究针对目前芝麻香型丢糟酒的生产过程设计相应的实验室模型并通过工厂实验予以佐证.采用高效液相色谱和改进Megazymes法检测样品中的残淀粉、含酒量等关键指标,并通过多重比较法评价模型的合理性和稳定性.结果表明,实验室模型-1能准确预测丢糟酒成熟酒醅的含酒量和残淀粉,为设计和优化针对芝麻香型丢糟酒的特种生物制剂提供快捷有效的预测手段;同时实验室模型-2也揭示了物料的均匀混合和酵母的活力对残葡萄糖、淀粉利用率和出酒率的显著影响.