高粱对酱香型白酒品质影响的研究进展  

Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu

作　　者：程度 曹建兰 王珂佳[2,4] 李豆南 罗小叶[1,2] 陈杰 邱树毅 CHENG Du;CAO Jianlan;WANG Kejia;LI Dounan;LUO Xiaoye;CHEN Jie;QIU Shuyi(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;Zunyi Medical and Pharmaceutical College,Zunyi 563006,China;Department of Light Industry and Chemical Engineering,Guizhou Light Industry Technical College,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]遵义医药高等专科学校,贵州遵义563006 [4]贵州轻工职业技术学院轻工化工系,贵州贵阳550025

出　　处：《食品科学》2022年第7期356-364,共9页Food Science

基　　金：贵州省优秀青年科技人才项目(黔科合平台人才[2019]5645);贵州省科技平台及人才团队计划项目(黔科合平台人才[2018]5251);遵义市创新人才团队培养项目(遵义科人才[2020]9);贵州省发酵工程与白酒酿造人才基地项目(黔人领发[2018]3号);贵州省科技计划项目(黔科合支撑[2020]2Y054号)。

摘　　要：酱香型白酒属于纯粮固态发酵酒类,高粱作为原料是影响酱香型白酒品质的主要因素之一,其出酒率、风味、功能性等品质与酒用高粱原料的淀粉、蛋白质、脂质、单宁、香气成分等的含量息息相关。本文概述了酒用高粱种植与发展的基本情况,并深入探讨了酒用高粱的物理性质、营养组成和酿造性能,对研究酒用高粱原料与酱香型白酒品质间的关系具有重要意义。Maotai-flavor baijiu is a type of Chinese liquor made totally from grains by solid-state fermentation.As a starting raw material for maotai-flavor baijiu,sorghum is one of the leading factors affecting the quality of maotai-flavor baijiu.The yield,flavor and functionality of maotai-flavor baijiu are closely related to the contents of starch,protein,lipid,tannin and aroma components in sorghum.This article summarizes the basic situation of sorghum planting and development for baijiu production,and discusses the physical properties,nutritional composition and brewing performance of sorghum used for baijiu production.We believe that this review will be of great significance for studying the relationship between sorghum used for the production of maotai-flavor baijiu and its quality.

关 键 词：高粱 物理性质 营养组成 酿造性能 酱香型白酒品质 风味 

分 类 号：TS261.2[轻工技术与工程—发酵工程]