浓香型白酒生产中小曲堆积糖化的工艺研究  

Stacking Saccharification with Xiaoqu in the Production of Nongxiang Baijiu

作　　者：张兆丰 万勇 余有贵 杨志龙 熊翔 ZHANG Zhaofeng;WAN Yong;YU Yougui;YANG Zhilong;XIONG Xiang(College of Food and Chemical Engineering,Shaoyang University,Shaoyang,Hunan 422000;Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production,Shaoyang,Hunan 422000;Xiangjiao Distillery Co.Ltd.,Shaoyang,Hunan 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒新技术与应用湖南省高校重点实验室,湖南邵阳422000 [3]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《酿酒科技》2022年第2期79-86,98,共9页Liquor-Making Science & Technology

基　　金：邵阳学院2020年研究生科研创新项目(编号:CX2020SY056);湖南省教育厅科学研究重点项目(编号:18A383);邵阳市科技计划重点项目(编号:2018CG18,2017NS17);湖南省大学生创新创业训练计划项目(编号:2019[100]-1886,2020[191]-3387)。

摘　　要：为了开发淡爽化的新口味浓香型白酒,采用大小曲联用优化堆积发酵工艺。以单因素试验为基础研究小曲堆积糖化工艺中的粮食添加量、小曲添加量、糠壳添加量及堆积糖化时间对糖化醅中还原糖含量的影响。然后,采用多因素的响应面试验优化糖化工艺。结果表明,最佳糖化堆积工艺为:糠壳添加量为4%、小曲添加量为0.3%、玉米添加量为10%、糖化堆积时间为48 h,在此条件下生产的粮醅还原糖含量为20.9 g/100 g,粮醅蜜香清雅、味甜纯正,结果为后续发酵工艺优化与酿酒效果的研究奠定了基础。In order to develop a Nongxiang Baijiu product with light and refreshing flavor,the combined use of Daqu and Xiaoqu was adopted in the stacking fermentation process.Based on single factor experiments,the effects of different grain amount,Xiaoqu amount,husk amount,and stacking saccharification time on the reducing sugar content in the saccharified grains were studied.Then the multi-factor response surface test was used to optimize the saccharification process.The results showed that the optimal stacking saccharification process was as follows:the amount of husk was 4%,the amount of Xiaoqu was 0.3%,the amount of corn was 10%,and the stacking saccharification time was 48 h.Under the above conditions,the reducing sugar content in the saccharified grains was 20.9 g/100 g,and the saccharified grains had elegant honey aroma,and sweet and pure taste.The result has laid a founda-tion for the research on subsequent fermentation process.

关 键 词：糖化堆积 单因素 响应面 还原糖 

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]