以玉米为主要原料半固态法酿造浓香型白酒工艺优化研究  

Optimization of the Production of Nongxiang Baijiu by Semi-Solid Fermentation with Corn as Main Raw Material

作　　者：刘晓 刘广瑞 隋璐 胡锦荣[1] 张京声[1] 刘萍[1] LIU Xiao;LIU Guangrui;SUI Lu;HU Jinrong;ZHANG Jingsheng;LIU Ping(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Jilin Alcohol Research Institute Co.Ltd.,Changchun,Jilin 130022,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]吉林省酒精研究院有限公司,吉林长春130022

出　　处：《酿酒科技》2020年第3期35-40,共6页Liquor-Making Science & Technology

摘　　要：以玉米和高粱为酿酒原料,浓香型大曲和增香菌为糖化发酵剂,采用边糖化边发酵的方式,模拟浓香型白酒半固态法酿造,研究发酵温度、发酵剂添加量、料水比以及发酵时间对白酒品质的影响。结果表明,最佳发酵工艺条件是浓香型大曲添加量为原料的30%、增香菌添加量为3.5%、料水比为1∶3.2、温控条件为第1天28℃,第2天33℃,第3天30℃,4~18 d 25℃、发酵18 d,该条件下蒸馏基酒中己酸乙酯含量达到0.660 g/L±0.015 g/L。In the experiment,corn and sorghum were used as raw materials,and Nongxiang Daqu and aroma-enhancing strains were used as saccharification and fermentation agents,the method of simultaneous saccharification and fermentation was adopted to simulate the production of Nongxiang Baijiu by semi-solid fermentation,and the effects of fermentation temperature,adding level of fermenting agents,ratio of materials to water,and fermentation time on the quality of the produced liquor were explored.The optimized fermentation conditions were summed up as follows:the adding level of Nongxiang Daqu was 30%of the raw materials,and the adding level of aroma-enhancing strains was 3.5%;the ratio of raw materials to water was 1∶3.2;the fermentation temperature was 28℃on the 1st day,33℃on the 2nd day,30℃on the 3rd day,and 25℃from the 4th day to the 18th day.After 18 d fermentation,the content of ethyl caproate in the distilled base liquor reached up to 0.660±0.015 g/L.

关 键 词：玉米 浓香型白酒 半固态发酵 工艺优化 己酸乙酯含量 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]