Authors

Abstract

Starting from the liquor brewing process, the quality of liquor yeast undoubtedly determines the quality of liquor products, but the inconvenient storage, transportation difficulties and easy deterioration of liquid liquor yeast have greatly restricted the development of the liquor industry. To solve this problem, the author first summarizes the current research status of the drying process, damage mechanism and protection strategy of liquor yeast. Then, based on the research on the damage mechanism of the yeast in the drying process of the liquor yeast, the research prospect of the optimization of the drying process and the formulation of the protection strategy of the liquor yeast have carried out. Finally, new research strategy has proposed from three perspectives of drying process optimization design, damage mechanism and protection strategy.

Abstract in Chinese

从白酒酿造工艺开始，白酒酵母的品质无疑决定了白酒产品的质量，但液态白酒酵母储存不便、运输困难、易变质等问题，极大地制约了白酒行业的发展。 针对这一问题，作者首先总结了白酒酵母的干燥工艺、损伤机理和保护策略的研究现状。 然后，在研究白酒酵母干燥过程中酵母损伤机理的基础上，对干燥工艺的优化和酒酵母保护策略的制定进行了研究展望。最终分别从干燥工艺优化设计、损伤机制和保护策略三个角度，提出了新兴的研究方法。