小曲酒乙醛含量影响因素及控制措施研究  

Study on Influence Factors and Control Measures of Acetaldehyde Content in Xiaoqu Baijiu

作　　者：倪书干 姚贤泽 朱美玲 施鹏 罗高建 乐细选 杨强 NI Shugan;YAO Xianze;ZHU Meiling;SHI Peng;LUO Gaojian;YUE Xixuan;YANG Qiang(Jing Brand Co.,Ltd.,Daye 435100,Hubei,China)

机构地区：[1]劲牌有限公司,湖北大冶435100

出　　处：《酿酒》2022年第2期95-101,共7页Liquor Making

摘　　要：前期通过对小曲酒醛杂味特征成分的定性分析,得出乙醛是引起醛杂味的主要成分。实验通过从固态发酵过程中乙醛[1-3]生成机理研究及公司生产过程中产酒乙醛异常批次的追溯分析两个方面,对小曲酒乙醛含量高的原因进行了分析和试验验证,成功摸索出了乙醛调控工艺措施。确定了小曲酒工艺控制标准:熟粮水分控制标准53%~55%;开箱还原糖控制标准1.2~2.0,开箱温度不超过36℃;扎池要求紧实,不能漏气,入槽车时可适当将上层醅压紧。Through the qualitative analysis of the characteristic components of aldehyde miscellaneous flavor in Xiaoqu Baijiu,it is concluded that acetaldehyde is the main component causing aldehyde miscellaneous flavor.In this experiment,the reason for the high content of acetaldehyde in Xiaoqu Baijiu was analyzed and verified from three aspects:the research data on the formation mechanism of acetaldehyde[1-3]in the solid-state fermentation process and the retrospective analysis of the abnormal batches of acetaldehyde in the production process of the company,and the technical measures for regulating acetaldehyde were successfully explored.The technological control standards of Xiaoqu Baijiu were determined as follows:the moisture control standard of cooked grain was 53-55%;the reducing sugar control standard was 1.2-2.0,and the temperature of unpacking was not more than 36℃;the pool should be tight without air leakage,and the upper fermented grains could be pressed properly when entering the tank car.

关 键 词：小曲酒 工艺 醛杂味 乙醛 

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]