【作者】 吴建军；

【导师】 徐岩；

【作者基本信息】 江南大学 ， 轻工技术与工程， 2004， 硕士

【摘要】 本文研究空气中的微生物、氧对浓香型大曲酒发酵微生物种类、数量的影响,空气、密度、比热容及气温对糟醅气固相比、物理特性及发酵升温的影响。通过研究发现,生产过程中,空气中有大量的微生物带入糟醅,冷季带入糟醅的微生物量占总量的10%,热季占30%以上;糟醅入窖初期,窖内存在氧,氧在42小时左右消耗为0,微生物大量繁殖,在3天左右达到最高,且繁殖量远大于糟醅入窖微生物量,多达两个数量级;配料和后处理方式影响气固相比,影响糟醅的密度、比热容,从而影响发酵升温速度、发酵顶温、挺温时间;产品的羰基化合物与空气呈正关系。通过研究,找到了“前缓、中挺、后缓落”的窖内升温规律,“冷加热减”用糠原则等规律和经验的科学依据,澄清了“淀粉高、升温高”“投曲多、升温猛”等一些错误观念和片面认识;制定了冷热季不同的用曲标准,调整了冷季投粮多、热季投粮少的投粮标准;找出了冷季促进升温、热季抑制微生物繁殖量的措施,制定了防度夏一系列措施,从理论上找到了一些生产经验和规律的科学依据。更多还原

【Abstract】 The article studied effect of microorganisms in the air and oxygen on microorganisms’ types and quantity in wuliang-flavor Chineses spirit fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.It is found that in the production many microorganisms are taken into lees from air and occupy 10% in cold seasons and 30% in warm seasons of the whole microorganisms. When lees are put into the vault originally, oxygen in the vault is used up in 42 hours. Microorganisms reproduce and reach maximum in 3days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.The author concluded calefying rules in the vault that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and koji concentration were clarified. Different koji-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.更多还原