以40目生米粉直接发酵,不仅减少了原料中营养物质的流失,而且降低了原料预处理成本,使生产总成本每吨降低9.38%.通过投料方式、搅拌方式、料水比、发酵温度、发酵时间等工艺参数的优化,以及酿造工艺的在线监测验证,证实该工艺的淀粉利用率为93.20%,酿造周期从15 d缩短至13 d,酿造的豉香型基酒提高了总酯含量,降低了杂醇油含量,酒体口感更加协调,饮后不易上头.%Direct fermentation of forty-mesh uncooked rice flour could not only reduce the loss of nutritional substances but also de-crease raw material pretreatment cost (total production cost decreased by 9.38%per ton). Through on-line monitoring&verification and the optimization of materials feeding, materials mixing, ratio of materials to water, fermenting temperature, and fermenting time, it demonstrated that the utilization rate of starch could reach up to 93.20%, and the fermenting cycle shortened from 15 d to 13 d. To-tal esters content increased and fusel oil content decreased in the produced Chixiang base liquor. Besides, it had better taste than be-fore.
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