CN106995768A - 一种酿造曲酒用的酒曲 - Google Patents

一种酿造曲酒用的酒曲 Download PDF

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Publication number
CN106995768A
CN106995768A CN201710431460.3A CN201710431460A CN106995768A CN 106995768 A CN106995768 A CN 106995768A CN 201710431460 A CN201710431460 A CN 201710431460A CN 106995768 A CN106995768 A CN 106995768A
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parts
distiller
yeast
rice
cooked
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江小虎
江平贵
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Mianzhu Jianxi Liquor Industry Co Ltd
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Mianzhu Jianxi Liquor Industry Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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Abstract

本发明公开了一种酿造曲酒用的酒曲，包括煮熟的大米、梨子汁、藜麦麸皮。本发明通过将煮熟的大米、梨子汁和藜麦麸皮搭配，具有较强的糖化力并能够抑制发酵中酸度的急剧变化，能够提高酿酒的出酒率。

Description

一种酿造曲酒用的酒曲
技术领域
本发明涉及酿酒领域，具体涉及一种酿造曲酒用的酒曲。
背景技术
酒曲的起源已近代人工踏制大曲不可考，关于酒曲的最早文字可能就是周朝著作<<书经·说命篇>>中的“若作酒醴，尔惟曲蘖”。从科学原理加以分析，酒曲实际上是从发霉的谷物演变来的。酒曲的生产技术在北魏时代的<<齐民要术>>中第一次得到全面总结，在宋代已达到极高的水平。主要表现在：酒曲品种齐全，工艺技术完善，酒曲尤其是南方的小曲糖化发酵力都很高。现代酒曲仍广泛用于黄酒，白酒等的酿造。在生产技术上，由于对微生物及酿酒理论知识的掌握，酒曲的发展跃上了一个新台阶。原始的酒曲是发霉或发芽的谷物，人们加以改良，就制成了适于酿酒的酒曲。由于所采用的原料及制作方法不同，生产地区的自然条件有异，酒曲的品种丰富多彩。
追求糖化力和酸度的平衡一直是酒曲制作的趋势。
发明内容
本发明的目的在于提供一种酿造曲酒用的酒曲，该酒曲通过将煮熟的大米、梨子汁和藜麦麸皮搭配，具有较强的糖化力并能够抑制发酵中酸度的急剧变化。
本发明通过下述技术方案实现：
一种酿造曲酒用的酒曲，包括煮熟的大米、梨子汁、藜麦麸皮。
以重量计，由煮熟的大米200-300份、梨子汁50-100份、藜麦麸皮100-200份组成。
以重量计，由煮熟的大米300份、梨子汁80份、藜麦麸皮100份组成。
以重量计，由煮熟的大米100-200份、梨子汁50-100份、藜麦麸皮50-100份、糯米100-200份、蛇麻花20-30份组成。
以重量计，由煮熟的大米200份、梨子汁100份、藜麦麸皮100份、糯米200份、蛇麻花30份组成。
本发明中煮熟的大米、梨子汁和藜麦麸皮能够为各种酿酒有益菌搭配提供了优异的生长环境，具有较强的糖化力，能够提高酿酒的出酒率。
本发明与现有技术相比，具有如下的优点和有益效果：
本发明通过将煮熟的大米、梨子汁和藜麦麸皮搭配，具有较强的糖化力并能够抑制发酵中酸度的急剧变化，能够提高酿酒的出酒率。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白，下面结合实施例，对本发明作进一步的详细说明，本发明的示意性实施方式及其说明仅用于解释本发明，并不作为对本发明的限定。
一种酿造曲酒用的酒曲，包括煮熟的大米、梨子汁、藜麦麸皮。梨子汁浸润煮熟的大米和藜麦麸皮，能够为酿酒有益菌提供良好的生存环境，这样的酒曲具有优异的糖化力，能够提高酿酒的出酒率。
实施例1
以重量计，由煮熟的大米200份、梨子汁50份、藜麦麸皮200份组成。
实施例2
以重量计，由煮熟的大米280份、梨子汁100份、藜麦麸皮160份组成。
实施例3
以重量计，由煮熟的大米300份、梨子汁80份、藜麦麸皮100份组成。
实施例4
以重量计，由煮熟的大米100份、梨子汁50份、藜麦麸皮50份、糯米100份、蛇麻花20份组成。
实施例5
以重量计，由煮熟的大米150份、梨子汁60份、藜麦麸皮80份、糯米150份、蛇麻花25份组成。
实施例6
以重量计，由煮熟的大米200份、梨子汁100份、藜麦麸皮100份、糯米200份、蛇麻花30份组成。
用实施1-6的酒曲进行酿酒，平均酿酒的出酒率能够提升5-10％。
以上所述的具体实施方式，对本发明的目的、技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施方式而已，并不用于限定本发明的保护范围，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (5)

1.一种酿造曲酒用的酒曲，其特征在于，包括煮熟的大米、梨子汁、藜麦麸皮。
2.根据权利要求1所述的酒曲，其特征在于，以重量计，由煮熟的大米200-300份、梨子汁50-100份、藜麦麸皮100-200份组成。
3.根据权利要求1所述的酒曲，其特征在于，以重量计，由煮熟的大米300份、梨子汁80份、藜麦麸皮100份组成。
4.根据权利要求1所述的酒曲，其特征在于，以重量计，由煮熟的大米100-200份、梨子汁50-100份、藜麦麸皮50-100份、糯米100-200份、蛇麻花20-30份组成。
5.根据权利要求1所述的酒曲，其特征在于，以重量计，由煮熟的大米200份、梨子汁100份、藜麦麸皮100份、糯米200份、蛇麻花30份组成。
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1227867A (zh) * 1998-02-27 1999-09-08 宝酒造株式会社 糯米曲、其制造方法和用途
CN1487071A (zh) * 2003-08-25 2004-04-07 杨文月 果粮型酒的制作工艺
CN101126056A (zh) * 2007-05-18 2008-02-20 贾存学 一种苹果白酒的酿造工艺
CN103103061A (zh) * 2013-01-21 2013-05-15 四川大学 一种添加中药材的纯种米曲的制备方法
CN106244377A (zh) * 2016-08-29 2016-12-21 贵州省攀峰酒曲有限公司 一种中草药酒曲配方及其制作方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1227867A (zh) * 1998-02-27 1999-09-08 宝酒造株式会社 糯米曲、其制造方法和用途
CN1487071A (zh) * 2003-08-25 2004-04-07 杨文月 果粮型酒的制作工艺
CN101126056A (zh) * 2007-05-18 2008-02-20 贾存学 一种苹果白酒的酿造工艺
CN103103061A (zh) * 2013-01-21 2013-05-15 四川大学 一种添加中药材的纯种米曲的制备方法
CN106244377A (zh) * 2016-08-29 2016-12-21 贵州省攀峰酒曲有限公司 一种中草药酒曲配方及其制作方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
尹百策: "《人间巧艺夺天工 发明创造卷》", 31 January 2013, 北京工业大学出版社 *
路甬祥: "《中国传统工艺全集•酿造》", 31 July 2007 *

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