竹纤维替代糠壳生产清香型大曲酒工艺研究  

Study on the Fragrance Liquor Fermentation with Bamboo Fibers Instead of Bran

作　　者：罗雪 张一智 王松涛 郑蕾 刘文虎 黄丹 沈才洪 LUO Xue;ZHANG Yizhi;WANG Songtao;ZHENG Lei;LIU Wenhu;HUANG Dan;SHEN Caifwng(School of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China;Chengdu Shude High School, Chengdu 610400, China;National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. , Ltd. , Luzhou 646000, China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]成都树德中学,成都610400 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《四川理工学院学报（自然科学版）》2019年第2期1-7,共7页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省科技计划项目(2018GZ0112;2016SZ0074)

摘　　要：为了减轻糠壳给酒体带来的异杂味,同时增加竹子特有的风味成分,以竹纤维替代糠壳作为辅料进行固态白酒酿造来制备清香型大曲酒。在传统清香型大曲酒酿造工艺的基础上,研究竹纤维替代糠壳的比例(0%、25%、50%、75%和100%)对发酵过程中理化指标(糟醅温度、水分、酸度、淀粉和还原糖含量)、出酒率和白酒感官品质的影响,并运用HS-SPME-GC/MS法检测了白酒的风味成分。研究发现:竹纤维的最佳添加量为50%,此时发酵前后的理化指标变化更合理;出酒率达到最高、为31. 5%;所得白酒酒体清香纯正,醇甜柔和,具有明显的竹子风味;香气成分最丰富,共具有34种(主要含21种酯类物质、5种醇类物质和5种醛类物质),比传统清香型大曲酒新增了14种香气成分,说明竹纤维代替糠壳作为辅料对酒体风味有明显影响;己酸乙酯含量达到3. 3029 g/L。研究为竹纤维替代糠壳酿造清香型大曲酒提供了基础数据支撑。In order to reduce the odor flavor caused by the bran to the liquor and to increase the flavor component of the bamboo,the bamboo fiber is used for replacing the bran as an auxiliary material to make fragrance liquor by solid liquor brewing method. Based on the traditional brewing technology of fragrance liquor,the effect of fiber replacement of bran( 0%,25%,50%,75%,and 100%) on the physical and chemical indexes( fermented grains temperature,moisture,acidity,starch and reducing sugar content) during fermentation,the alcohol yield and the sensory quality is studied,and the flavor components are detected by HS-SPME-GC/MS method. It is found that the optimal addition of bamboo fiber is 50%,and the physical and chemical indexes are more reasonable in the fermentation process at this time. The highest alcohol yield reaches31. 5%. The liquor has pure faint scent with mellow,soft and obvious bamboo flavor. There are 34 kinds of aroma components( mainly 21 esters,5 alcohols and 5 aldehydes),which are the most abundant aroma components,and compared with the traditional fragrance liquor,14 kinds of aroma components are added,which indicated that bamboo fiber which replaced bran as auxiliary material has obvious effect on liquor flavor. The content of ethyl caproate is 3. 3029 g/L. The research provided the basic data support for bamboo fiber instead of bran shell to produce fragrance liquor.

关 键 词：清香型大曲酒 竹纤维 酿造工艺 出酒率 感官品质 风味成分 理化指标 

分 类 号：TB115[理学—数学]