生料法发酵复合黄酒原料及工艺优化  

Optimization of fermentation conditions of compound Huangjiu by uncooked material method

作　　者：王琪[1] 杨锐 刘琨毅[1,2,3] 蒋宾 念波 李崇萍 安江珊 焦文文 李红叶 WANG Qi;YANG Rui;LIU Kun-yi;JIANG Bin;NIAN Bo;LI Chong-ping;AN Jiang-shan;JIAO Wen-wen;LI Hong-ye(College of Wuliangye Technology and Food Engineering,Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education,Yibin Vocational and Technical College,Yibin 644000,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Longrun Pu-erh Tea,National and Local Joint Engineering Research Center on Gemplasm Innovation and Utilization of Chinese Medicinal Materials in Southwest China,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,香料植物资源开发与利用四川省高校重点实验室,四川宜宾644000 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南农业大学龙润普洱茶学院,西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明650201

出　　处：《甘肃农业大学学报》2020年第3期170-180,189,共12页Journal of Gansu Agricultural University

基　　金：香料植物资源开发与利用四川省高校重点实验室开放基金项目(2018XLZ007);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ020);固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ012);宜宾职业技术学院科研项目(ybzysc18-27)。

摘　　要：【目的】探究解决生料法酿造黄酒香气单薄、口感不醇厚等不良现象的方法,为改善黄酒风味和口感提供依据.【方法】采用多种原料复合的方法进行黄酒的酿制,以感官评分与酒精度为考察指标,通过单因素试验及响应面试验确定复合黄酒最佳的发酵工艺参数.【结果】在大米中添加2.3%花椒籽粉、4.0%罗汉果粉、3.0%玫瑰花瓣粉、2.5%生料酒曲及200%的纯净水,30.5℃主发酵8.7 d,15℃后发酵20 d,可获得感官评分89.1分,酒精度为13.1%的复合黄酒.【结论】新开发的复合黄酒黄色透明、酒香与植物香和谐、口感醇厚,柠檬烯与芳樟醇含量分别为4.53、2.89 mg/L,理化指标符合《黄酒》国家标准(GB/T 13662-2018),为改善黄酒风味及口感提供了理论依据.【Objective】In order to solve the problem of thin aroma and non-mellow taste of Huangjiu brewed by uncooked material method,a variety of material compounding method was used to brew Huangjiu in order to provide technical basis for the production of high-quality Huangjiu with uncooked material method.【Method】Using sensory score and alcohol content as investigation indexes,the optimum fermentation parameters of compound Huangjiu were determined by single factor tests and response surface experiments.【Result】When 2.3%Zanthoxylum bungeanum seed powder,4.0%Siraitia grosvenorii powder,3.0%rose powder,2.5%koji and 200%pure water were added to rice,the compound Huangjiu with 89.1 sensory score and 13.1%alcohol content could be obtained by 8.7 days primary fermentation at 30.5℃and 20 days post fermentation at 15℃.【Conclusion】The Huangjiu developed in this experiment has yellow transparency,fragrant with the aroma of plants harmony,mellow taste.The contents of limonene and linalool are 4.53,2.89 mg/L,respectively,the physical and chemical indexes conformed to the national standard of‘Huangjiu’(GB/T 13662-2018),which provids a theoretical basis for industrialized production.

关 键 词：复合黄酒 生料酿酒 感官评分 酒精度 

分 类 号：TS261[轻工技术与工程—发酵工程]