曹天驰1，冯华芳1，刘小刚1，蔡小波1，李德林1，马 卓1，沈才洪2，曹晓念1,2*
（1.泸州老窖股份有限公司，四川泸州 646000；
2.国家固态酿造工程技术研究中心，四川泸州 646000）
摘要：以经破碎、提取等生产工艺处理后的养生酒生产副产物绿豆渣为原料，研究其在清香小曲白酒固态酿造生产中的应用。结果表明，绿豆渣与高粱混合比例对产酒量、香气具有重要影响。当绿豆渣、高粱按照1∶1混合投粮，小曲使用量0.8%，糖化时间12 h，发酵时间14 d时，产酒率可达40.40%（以60%vol计），其所产白酒产量更高，香气和酒体更加舒适。
关键词：养生酒副产物；绿豆渣；白酒；工艺研究
中图分类号：TS262.32 文献标识码：A 文章编号：1674-506X（2023）03-0080-0005
Study on the Application of Health Baijiu By-products Mung Bean Dregs in the Production of Xiaoqu Light Flavor Baijiu
CAO Tianchi1, FENG Huafang1, LIU Xiaogang1, CAI Xiaobo1, LI Delin1,
MA Zuo1, SHEN Caihong2, CAO Xiaonian1,2*
(1.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000,China;
2.National Engineering Research Center of Solid-state Brewing,Luzhou Sichuan 646000,China)
Abstract: The mung bean residue,a byproduct of health Baijiu,which was processed by crushing and extraction,was used as raw material to study its application in the solid brewing of Fragrance type Xiaoqu Baijiu. The results showed that the ratio of mung bean dregs and sorghum had important effects on the Baijiu yield and aroma. When mung bean residue and sorghum were mixed in a ratio of 1:1, the dosage of Xiaoqu was 0.8%, saccharification time was 12 hours and fermentation time was 14 d, the Baijiu yield could reach 40.40% (calculated at 60%vol), the yield of Baijiu produced by them was higher, and the aroma and flavor were more comfortable.
Keywords: By-products of health Baijiu；mung bean dregs；Baijiu；technology research
doi: 10.3969/j.issn.1674-506X.2023.03-014
收稿日期：2022-10-11
基金项目：泸州市科技项目（F2904C71）
作者简介：曹天驰（1994-），男，本科，工程师。研究方向：酒体设计。
*通信作者：曹晓念（1986-），女，博士，高级工程师。研究方向：酿造食品开发、风味营养、生理健康机理研究。
引用格式:曹天驰,冯华芳,刘小刚,等.养生酒副产物绿豆渣酿制小曲清香白酒的应用研究[J].食品与发酵科技,2023,59(3):80-84.
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