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中文摘要: 该文以玉米（华试919）为原料进行单粮半固态发酵，设置不同酒曲用量的正交试验，测定蒸馏过程中玉米酒的酒精度、出酒率、风味物质含量等指标，采用隶属函数法进行综合分析，评选出酒曲用量最优组合。结果表明：在白酒曲用量1.5%、复合功能菌用量0.45%、根酶酒曲用量1.5%条件下，酿造玉米酒的出酒率为27.55%，主要风味物质总浓度最高。
Abstract:This study used corn variety（Huashi 919）as the raw material for single‐grain semi‐solid fermenta‐tion and set up orthogonal experiments with varying amounts of distiller′s yeast to determine the changes in al‐cohol content of corn distillate during the distillation process，as well as indicators such as alcohol yield and fla‐vor substance content.The membership function method was used for comprehensive analysis to select the opti‐mal combination of distiller′s yeast dosage. The results showed that under the conditions of 1.5% distiller′s yeast，0.45% complex functional microorganisms，and 1.5% Rhizopus koji，the alcohol yield of the corn wine was 27.55%，and the total concentration of the main flavor substances was highest.
keywords: corn distiller´s yeast semi‐solid‐state fermentation flavor substance brewing characteristics Rhi‐zopus Koji
文章编号：202512006 中图分类号： 文献标志码：
基金项目:四川省科技厅重点研发项目（2021YFS0343）；宜宾市科技计划项目（2022NY011）；宜宾学院“启航”项目（2020QH06）
| 作者 | 单位 |
| 邹成毅1，2，张寒飞3，尹礼国1，4，张燕4，苟才明4，李嘉4，林娜4，陈波1，2，4* | 1.固态发酵资源利用四川省重点实验室,四川宜宾 644000；2.宜宾学院党政办公室,四川宜宾 644000；3.四川华丰种业有限责任公司,四川成都 610100；4.宜宾学院农林与食品工程学部,四川宜宾 644000 |
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