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作 者:魏云[1] 李增[1] 李遥 牛彬 WEI Yun;LI Zeng;LI Yao;NIU Bin(Jinzhongzi Distillery Co.Ltd.,Fuyang,Anhui 236023,China)
机构地区:[1]安徽金种子酒业股份有限公司,安徽阜阳236023
出 处:《酿酒科技》2021年第9期102-106,共5页Liquor-Making Science & Technology
摘 要:在固态小曲清香型白酒酿造中,通过3种菌种糖化酶、小曲、酿酒曲联用,以增加风味物质种类和含量,通过高温堆积糖化增香,提高固态小曲清香白酒品质;该技术中堆积糖化最高温度达到45~49℃之间,丢糟的残余淀粉含量在3.51%~4.41%之间,还原糖含量在0.38%~0.58%之间;出酒率在46.28%~49.10%之间;白酒总酸在1.35~1.45 g/L之间,总酯在2.96~3.42 g/L之间;乙酸乙酯含量在2.72~3.23 g/L,乳酸乙酯含量在1.12~1.28 g/L,β-苯乙醇含量在20.5~27.6 mg/L之间,乙酸乙酯与乳酸乙酯比值在2.37~2.77之间;品评结果分数在92~95分之间。In the production of Xiaoqu Qingxiang Baijiu by solid-state fermentation,multiple microorganisms are used to increase the kinds and content of flavor substances.Through high-temperature stacking saccharification,the quality of the produced Baijiu can be improved.In this method,the maximum temperature of the saccharification stack is between 45℃and 49℃,the content of residual starch of the spent grains is between 3.51%and 4.41%,the content of reducing sugar is between 0.38%and 0.58%,the liquor yield is between 46.28%and 49.10%,the total acids of the produced liquor is between 1.35 g/L and 1.45 g/L,the total esters is between 2.96 g/L and 3.42 g/L,the content of ethyl acetate is between 2.72 g/L and 3.23 g/L,the content of ethyl lactate is between 1.12 g/L and 1.28 g/L,the content ofβ-phenethyl alcohol is between 20.5 mg/L and 27.6 mg/L,the ratio of ethyl acetate to ethyl lactate is between 2.37 and 2.77,and the sensory score of the produced Baijiu is between 92 and 95.
分 类 号:TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]
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