五粮液白酒工艺及优化调控研究

五粮液白酒工艺及优化调控研究(论文10900字)
摘要
进入21世纪以来，社会的发展越来越快，人们的生活水平不断提高，广大消费者对于白酒质量特别是白酒的风味要求越来越高，为了满足广大消费者的生活需求，传统白酒生产技术也不断进行着改进，产品质量稳步提高，涌现出了各种各样的香型，其中最典型代表有浓香型和酱香型白酒。
本文以四川地区五粮液白酒为研究对象，在总结分析前人实验基础上，得到五粮液白酒的生产工艺流程。五粮液酒体这种香型的白酒是以高梁、大米等谷物为原料，以大麦和豌豆或小麦制成的中、高温大曲为糖化发酵齐(有的用麸曲和产酯酵母为糖化发酵利)，在优化实验下，得到生产浓香型白酒的最佳乙醇浓度等信息。以上结果可以为工业生产提供科学指导和依据。
关键词：五粮液；工艺流程；优化调控；

Process characteristic of Wuliangye liquor and its optimization
ABSTRACT
Since the 21st century, increasingly rapid development of society, people's living standards continue to improve, the vast number of consumers for the liquor quality especially liquor flavor have become increasingly demanding, in order to meet the needs of the vast number of consumers life, traditional liquor production techniques also ongoing improvement, steady improvement in the quality of products, the emergence of a variety of flavor, which is the most representative is wuliangye .
In this paper, based on the analysis of previous experiments, the production process of Wuliangye liquor was obtained by using the Wuliangye liquor in Sichuan area as the research object. In the optimization experiments, Wuliangye wine is the aroma of the liquor is to sorghum, rice and other grains as raw material, made from barley and peas or wheat, high temperature Daqu for saccharification and fermentation. These results can provide scientific guidance and basis for industrial production.
Keywords: Wuliangye; process flow; optimization control;