苦荞小曲酒半固态发酵工艺优化及挥发性风味成分分析  

Optimization of semi-solid fermentation process and volatile flavor components analysis of tartary buckwheat Xiaoqu Baijiu

作　　者：曹新志 宋泽丽 胡琴 赵迎庆 张楷正 CAO Xinzhi;SONG Zeli;HU Qin;ZHAO Yingqing;ZHANG Kaizheng(Yibin Sichuan University of Science&Engineering Industry Technology Research Institute,Yibin 644000,China;College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;Sinochem(Linyi)Crop Nutrition Co.,Ltd.,Linyi 271000,China)

机构地区：[1]宜宾四川轻化工大学产业技术研究院,四川宜宾644000 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]中化(临沂)作物营养有限公司,山东临沂271000

出　　处：《中国酿造》2023年第2期102-107,共6页China Brewing

基　　金：宜宾市科技计划项目(2021JC003)。

摘　　要：为提高半固态苦荞小曲酒的出酒率,酿造出香味协调、风味较为独特的小曲酒,该试验考察了半固态发酵工艺中料水比、发酵时间、发酵温度对其出酒率、总酸、总酯和感官评分的影响。利用正交试验优化半固态发酵工艺,对苦荞小曲酒进行感官品评及理化指标检测,并采用气相色谱-质谱法(GC-MS)分析其挥发性风味成分。结果表明,最佳半固态发酵工艺为料水比1.0∶1.5(g∶mL),发酵时间9 d,发酵温度28℃。在此最佳条件下,苦荞小曲酒出酒率为58.06%,感官评分为85.33分,总酸含量为0.69 g/L、总酯含量为2.18 g/L,共检测出53种挥发性物质,其中醇类23种、酯类19种、酸类5种、醛类2种、其他类4种。In order to improve the liquor yield of semi-solid tartary buckwheat Xiaoqu Baijiu and brew Xiaoqu Baijiu with coordinated aroma and unique flavor,the effects of material and water ratio,fermentation time,and temperature in semi-solid fermentation process on its liquor yield,total acid,total ester and sensory score were investigated.The semi-solid fermentation process was optimized by orthogonal tests,the sensory evaluation and physicochemical indicators determination were carried out,and the volatile flavor components were analyzed by GC-MS.The results showed that the optimal semi-solid fermentation process was as follows:material and water ratio 1.0:1.5(g:ml),fermentation time 9 d,and temperature 28℃.Under these optimal conditions,the liquor yield of tartary buckwheat Xiaoqu Baijiu was 58.06%,the sensory score was 85.33,the total acid content was 0.69 g/L,and the total ester content was 2.18 g/L.A total of 53 volatile flavor substances were detected,including 23 alcohols,19 esters,5 acids,2 aldehydes and 4 others.

关 键 词：苦荞 小曲酒 半固态发酵工艺 正交试验优化 气相色谱-质谱法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]