不同热处理大曲对白酒酿造的影响研究  

Influence of the different heat processing over the yeast on liquor-brewing

作　　者：周平[1] 罗惠波[1,2] 黄丹[1] 邓波[3,4] 沈才萍[3] 邬捷峰[3] 冯兴垚 王洪[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000 [2]酿酒生物技术及应用四川省重点实验室,自贡643000 [3]泸州老窖股份有限公司,泸州646000 [4]国家固态酿造工程技术研究中心,泸州646000

出　　处：《食品科技》2016年第8期39-44,共6页Food Science and Technology

基　　金：固态酿造关键技术研究四川省院士"专家"工作站项目(GY2014-03);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01);四川理工学院研究生创新基金项目(y2015010);国家固态酿造工程技术研究中心项目

摘　　要：为考察不同热处理大曲对白酒酿造的影响,采用实验室模拟白酒固态发酵的方法,对比研究了使用45℃下热处理3960 min、50℃下热处理600 min、55℃下热处理200 min和未经热处理的大曲酿造情况,结果表明,不同热处理曲和对照曲在发酵过程中温度基本符合"前缓、中挺、后缓落"的变化规律;各处理组之间的出窖糟醅淀粉及还原糖存在一定的差异,但水分、酸度、酒精度无显著性差异,在基酒总酸、总酯的含量上也差异不大;通过对糟醅及基酒风味分析,发现热处理曲不仅对酿造中酯类及芳香类物质的形成有促进作用,而且还可以丰富白酒的风味成分、提升白酒的质量;同时适当的热处理还可以提高原料的出酒率。In order to investigate the influence of the different heat processing over the yeast on liquorbrewing, the laboratory simulation of liquor solid fermentation was adopted to make a comparative study on the yeast processing situation under different temperature, including 45 ℃ 3960 min, 50 ℃ 600 min, 55 ℃ 200 min and no heat processing. The results have shown that the temperature of the yeast in different heat processing basically follows the change rule of ＂increasing slowly, then keeping flat and finally decreasing slowly＂. The distilled starch of fermented grains and reducing sugar of different research groups may be different, but the moisture, acidity, alcohol strength have no significant difference, so do the total acids and total ester of the base liquor. The analysis on the flavor of fermented grains and the base liquor has shown that the heat processing can not only accelerate the generation of esters and aromatic compounds, but can also enhance the flavor and the quality of the liquor. Besides, the heat processing can increase the liquor yield.

关 键 词：热处理 大曲 曲虫 白酒酿造 理化指标 风味成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程]