加热熟化小麦制曲对清香型白酒风味的影响研究  

Effect of Making Daqu with Heat-Treated Wheat on the Flavor of Qingxiang Baijiu

作　　者：彭思婕 张立强 郭佳[2] 敖宗华[2,3] 周燕妮 任剑波 彭远松[2] PENG Sijie;ZHANG Liqiang;GUO Jia;AO Zonghua;ZHOU Yanni;REN Jianbo;PENG Yuansong(Sichuan University of Science and Engineering,Zigong,Sichuan 643002;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646099;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646099,China)

机构地区：[1]四川轻化工大学,四川自贡643002 [2]泸州老窖股份有限公司,四川泸州646099 [3]国家固态酿造工程技术研究中心,四川泸州646099

出　　处：《酿酒科技》2022年第6期30-37,44,共9页Liquor-Making Science & Technology

基　　金：四川省科技项目(2021ZYD0102)。

摘　　要：对小麦加热处理熟化,制作中高温大曲(熟曲),并将熟曲用于清香型白酒的发酵。本文测定了熟曲和传统曲的发酵温度、理化指标(水分含量、酸度、还原糖含量、淀粉含量)、酶活力(糖化力、液化力、发酵力、酯化力)、挥发性香气成分等,并开展感官评价,旨在研究熟曲发酵特性及其对清香型白酒风味的影响。结果表明,熟曲与传统曲发酵过程中的温度、水分、酸度、淀粉含量变化趋势一致,熟曲还原糖含量更高;熟曲的液化力、发酵力、酯化力有所提高,糖化力降低;大曲中挥发性物质的种类和含量增加,尤其是吡嗪类化合物;熟曲所制备的清香型大曲酒酒体更醇甜,放香好。Heat-treated wheat was used to make medium-high-temperature Daqu(Shuqu),and the produced Shuqu was used for the fermentation of Qingxiang Baijiu.The fermentation temperature,physicochemical indexes(moisture,acidity,reducing sugar content,starch content),enzyme activity(saccharifying power,liquefying power,fermenting power,esterifying power),volatile aroma components and sensory quality of Shuqu and traditional Daqu were measured and compared.The results showed that the changes of temperature,moisture,acidity and starch of Shuqu and traditional Daqu were similar,while the content of reducing sugar in Shuqu was higher.Shuqu had higher liquefying power,fermenting power,and esterifying power than traditional Daqu,but the saccharifying power was lower.Shuqu had more types and contents of volatile flavor substances,especially pyrazine compounds.The Qingxiang Baijiu made with Shuqu tasted mellower and sweeter,and had better aroma.

关 键 词：熟化小麦 大曲发酵 清香型白酒 理化指标 风味组分 

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]