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芡实药渣再利用酿酒工艺优化研究

CAO Yalong,YANG Shengzhi,CHENG Xiang,FAN Rongsheng,LIU Hengbi, WANG Nengbi

Modern Food（2022）

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Abstract
提取活性成分后的芡实药渣含有丰富的淀粉,将其作为原料按照小曲清香型白酒酿造工艺流程进行酿造生产,通过开展有关生产试验,得知芡实药渣生产酿造时使用Y249混合曲,单班投料量为1700 kg,发酵周期为12 d时,其出酒率和酒质色谱关键指标较佳,实现了芡实药渣的再利用.
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