多粮清香型白酒酿造工艺的优化  

Process optimization for production of multi-grain light aroma type Baijiu

作　　者：尹雅洁 王晓军 姜欣 王丽华[2] 苏志华 栗伟[4] 江伟[2] 田福义 韩兴林[2] 胡远亮 YIN Yajie;WANG Xiaojun;JIANG Xin;WANG Lihua;SU Zhihua;LI Wei;JIANG Wei;TIAN Fuyi;HAN Xinglin;HU Yuanliang(Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization,College of Life Sciences,Hubei Normal University,Huangshi 435002,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Chengde Daqinglieyuan Liquor Co.Ltd.,Chengde 068450,China;Heilongjiang Institute of Light Industry Research Institute,Harbin 150001,China)

机构地区：[1]湖北师范大学生命科学学院,食用野生植物保育与利用湖北省重点实验室,湖北黄石435002 [2]中国食品发酵工业研究院,国家酒类品质与安全国际联合研究中心,北京100015 [3]承德大清猎苑酒业有限公司,河北承德068450 [4]黑龙江省轻工科学研究院,黑龙江哈尔滨150001

出　　处：《食品与发酵工业》2021年第19期140-145,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(51965009);湖北师范大学研究生科研创新项目(20200139)。

摘　　要：酿酒原料对白酒的质量与品质有着重要的影响。以高粱为主要原料,承德市当地量产的特色黍米、玉米和莜麦等为辅料,对比研究了7种不同多粮配比的清香型白酒酒样,并结合气相色谱联用、香气活性阈值分析、感官品评和多元统计学分析了7种实验白酒的风味物质。单因素方差分析显示,每一种方案中的各种物质均存在显著性差异(P<0.001),其中方案6(高粱80%+玉米10%+黄米10%)的酒体酯类物质以乙酸乙酯含量较高(4889.97 mg/L),醇类物质以异戊醇(393.21 mg/L)、异丁醇(262.53 mg/L)为主,总醛含量较高,且未检测出糠醛。香气活性阈值法、主成分分析载荷图均显示香气阈值较大(>1)的风味物质,如异丁醛、辛酸乙酯、戊酸乙酯、乙酸乙酯、乙酸异戊酯等对方案6的白酒酒体贡献较大;结合主成分分析发现,方案6的风味物质与其他方案的风味物质存在较大差异。通过感官品评,方案6的酒体酯香突出,酒体协调性好。The quality of Chinese Baijiu was greatly affected by raw materials.Sorghum was used as the main raw material,together with millet,corn and naked oats produced locally in Chengde city,light aroma type Baijiu made with different multi-grain ratio were com-pared and studied.One-way ANOVA showed that the main ester in scheme 6(sorghum 80%,corn 10%,yellow rice 10%)were 4889.97 mg/L of ethyl acetate;the alcohols were mainly 393.21 mg/L of isoamyl alcohol and 262.53 mg/L of isobutanol;the total alde-hyde content was high,with no furfural detected.Aroma activity threshold method and principal component analysis showed that the flavor with higher aroma threshold contributed greatly to the liquor body of scheme 6,such as isobutyraldehyde,ethyl octanoate,ethyl valerate,ethyl acetate and isoamyl acetate.Combined with principal component analysis,it was found that the flavor substances of scheme 6 were quite different from others.Through sensory evaluation,the ester aroma in scheme 6 was outstanding and the coordination was good.

关 键 词：多粮清香型白酒 气相色谱-质谱法 香气活性阈值 主成分分析 感官品评 

分 类 号：TS262.32[轻工技术与工程—发酵工程]