固液结合酿造酱香风味白酒新工艺研究

Study on the new technology of sauce-flavor Baijiu using solid-liquid combined fermentation

中文关键词:  固液结合  酱香风味  白酒

英文关键词:solid-liquid combination  sauce-flavored  Baijiu

中文摘要:

      目的 缩短酱香型白酒的发酵周期, 降低生产成本, 探索新型酱香风味白酒酿造工艺。方法 采用固液结合的酿造方式, 30%(质量比)原料整粒蒸煮拌曲后高温堆积, 70%原料粉碎后加浆液态糊化糖化, 将两者混匀添加高温大曲和芽孢杆菌, 分阶段控温发酵。对高温大曲添加量、芽孢杆菌添加量、发酵温度分别进行单因素实验, 通过检测发酵过程中酒醅pH、酸度、还原糖和酒精度的变化, 测定原酒中的风味成分, 结合感官品评确定单因素, 再进行正交实验, 以酸度和感官评分为考核指标优化发酵工艺。结果 添加30%高温大曲, 堆积48 h, 添加2.0%芽孢杆菌, 1~10 d控温30℃, 11~24 d控温40℃发酵为最优酿造工艺, 蒸馏所得原酒酸度为0.79 g/L, 总酯含量为1.12 g/L, 感官评分为87分。结论 采用本工艺酿造的酱香风味白酒清亮透明, 酒体醇和, 酱香较明显, 有空杯香, 风格较典型。

英文摘要:

      Objective To shorten the fermentation cycle of sauce-flavored Baijiu, reduce the production costs, and explore the new fermentation process of sauce-flavored Baijiu. Methods Using the fermentation method of solid-liquid combination-steaming 30% (mass ratio) of the raw material then mixing with Daqu and accumulating at high temperature, break 70% raw materials into pieces and added syrup, then gelatinized and saccharified in liquid form, then mixed them and added to high-temperature Daqu and Bacillus, and fermented at a controlled temperature in stages. Separately perform single factor experiment to the amount of high-temperature Daqu, the amount of Bacillus and the fermentation temperature, respectively. Through detected the changes of the pH, acidity, reducing sugars and alcohol of the fermented grains in fermentation process and texted the flavor components of the raw wine, then combined with the sensory evaluation to determine the single factors, finally carried out orthogonal experiments and took acidity and sensory scores as the assessable indicators to optimize the fermentation process. Results When it was added 30% high-temperature Daqu, stacked for 48 h, then added 2.0% Bacillus, controlled the temperature at 30℃ for 1?10 d, and at 40℃ for 11?24 d, the brewing process was optimal. Through distillation, the acidity of the raw wine was 0.79 g/L, the total ester content was 1.12 g/L and the sensory score was 87. Conclusion The sauce-flavored Baijiu fermented by this process is clear and transparent, with mellow body, the flavor of the sauce is more obvious, lingering aroma in empty glass, and the style is more typical.