FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 210-213.doi: 10.7506/spkx1002-6630-201023047

• Bioengineering • Previous Articles     Next Articles

Liquor-making Effect of Machine-compressed Wrapped Starter with Waste Lees

YU You-gui1，LI Juan2，XIONG Xiang3，WANG Xiao-yu3，YANG Zhi-long3，LIU An-ran3   

  1. 1. Department of Biology and Chemical Engineering , Shaoyang University, Shaoyang 422000, China；
    2. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China；
    3. Hunan Xiang Jiao Sprit Liquors Co. Ltd., Shaoyang 422004, China
  • Received:2010-09-17 Revised:2010-11-10 Online:2010-12-15 Published:2010-12-29
  • Contact: YU You-gui E-mail:yufly225@yahoo.com.cn

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Abstract:

In order to explore the liquor-making effect of machine-compressed wrapped starter with waste lees, wrapped starters containing 5%, 7%, 9% and 11% waste lees and pure wheat compressed by machine were used to compare the liquor-making efficiency. Results showed that wrapped starters with waste lees compressed by machine could improve saccharification, fermentation, and liquor productivity. Meanwhile, the wrapped starter containing 9% waste lees had the best liquor-making effect on the productivity and quality of liquor. Therefore, it is feasible to make liquor using machine-compressed wrapped starters with waste lees.

Key words: wrapped starter, waste lees, liquor making, liquor productivity

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