整粒高粱酿造浓香型白酒新工艺——高粱预处理及产酒发酵研究  

Sorghums pretreatment and alcohol brewing for development of Luzhou flavor liquor by using intact sorghums as raw material

作　　者：毛洪川[1] 许德富[2,3] 陈晓明[1] 张良[3,4] 敖宗华[3,4] 丁海龙[3,4] 李河[5] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]泸州精圣酒业有限公司,四川泸州646016 [3]泸州老窖股份有限公司,四川泸州646003 [4]国家固态酿造工程技术研究中心,四川泸州646000 [5]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与发酵工业》2017年第2期101-108,共8页Food and Fermentation Industries

基　　金：四川省科技应用基础项目<浓香型白酒酿酒原料前处理方式对白酒质量和安全性影响的研究>(2016JY0025)

摘　　要：利用整粒高粱为原料开发了一套以剥离产酒与生香发酵为特点的新型浓香型白酒酿造工艺。利用Box-Behnken响应面实验设计的方法确定了产酒生香工艺高粱预处理的最佳工艺参数:甑体容积4.3 m3,每甑投粮量1 300 kg;泡粮水温70℃,泡粮时间11.3 h,泡粮水位高度17.8 cm;煮粮时间114 min,复蒸时间10 min。最佳产酒发酵工艺参数:糖化箱收箱厚度20 cm,收箱糖化时间20 h;配糟比1∶1;发酵周期12 d,酒醅酒精含量可达(11.40±0.30)m L/100g。以整粒高粱为原料可有效改善粉碎高粱、清蒸糠壳等带来的噪音、环境污染问题,经生产核算能最大限度降低糠壳使用量71%。A new brewing craft for Luzhou flavor liquor using intact sorghums as raw material was developed, wherein the alcohol brewing process was separated from fragrances generation. Using Box-Behnken response surface methodology,the pretreatment of intact sorghums for alcohol brewing and aroma-producing craft were optimized as follows ： the volume of caldron was 4.3 m^3 , the amount of the material was 1 300 kg,the sorghums were soaked in water at 70 ℃ for 11.3 h, water depth was 17.8 cm. The sorghums were boiled for 114 min and steamed for 10 min. Besides, parameters for alcohol brewing were as follows： the height of saccharification box was 20 cm, the time of Saccharifieation and fermentation was 20 h and 12 d respectively. The proportion of intact sorghums to distilled grains was 1： 1. By using this new technology, the final alcohol content of fermented grains could reach （11.40 ±0.30） mL/100 g. Taking the intact sorghums as raw materials could effectively solve a set of problems, such as the noise and pollution during crushing sorghum and steaming grainshells. With those improvements, the new craft could reduce usage of grain shells by 71% at most.

关 键 词：产酒发酵 整粒高粱 浓香型白酒 高粱浸泡 高粱蒸煮 

分 类 号：TS261.42[轻工技术与工程—发酵工程]