Application of Integrated Technology of Multiple Bacterial Strains in the Fermentation of Baijiu Byproducts

Liquor-Making Science and Technology - - Contents - LAI Dengyi

LAI Dengyi1, LUO Xinjie2, HE Chuan3 and LUO Aimin4 (1. Shuijingfang Distillery Co. Ltd., Chengdu, Sichuan 610000; 2. Angel Yeast Co. Ltd., Yichang, Hubei 443200; 3. Jinlongfei Food Co. Ltd., Chengdu, Sichuan 610000; 4. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610000, China)

Abstract: In recent years, Baijiu industry in China has gone through structure adjustment, and distilleries have begun to pay attention to low- carbon, low- consumption and more efficient mode of production. Application of integrated technology of multiple bacterial strains in the fermentation of Baijiu byproducts can reduce raw material consumption, lower the cost, and achieve cyclic utilization of resources. We explored the mechanism of multiple bacterial Angel yeast and the treatment method of spent grains, and summarized a set of techniques and key control points through trial and error, which could help distilleries to increase liquor yield and to improve the quality of Baijiu by spent grains. (Trans. by HUANG Xiaoli) Key words: multiple bacterial strains; microbes; integrated technology; spent grains; pit-entry conditions; residual starch

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