利用酒糟与酒尾、黄水混合酿醋的工艺研究  

Technology of brewing vinegar by mixing distiller's grains,distillate tail and Huangshui

作　　者：张超 薛瑞琪 廖辉 李丹 粟兵 ZHANG Chao;XUE Ruiqi;LIAO Hui;LI Dan;SU Bing(Luzhou Laojiao Group Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]泸州老窖集团有限责任公司,四川泸州646000

出　　处：《中国酿造》2023年第6期192-197,共6页China Brewing

基　　金：泸州市科技计划项目(2020-ZRK-59)。

摘　　要：白酒在生产过程中会形成酒糟、黄水、酒尾等次产物,为实现次产物的有效利用,对其主要成分进行分析。确定3种次产物中含有大量淀粉、蛋白质、酒精等,是酿造食醋的优质原料。因而选择添加蛋白酶和糖化酶酶解其中营养成分,并通过单因素试验优化酶解条件。酶解完成后添加酒尾、黄水补充酒精,接种醋酸菌进行发酵,通过单因素试验及响应面试验优化发酵工艺。结果表明,混合酿造食醋的生产工艺为添加400 U/g糖化酶和120 U/g酸性蛋白酶,35℃条件下酶解10 h,添加酒尾、黄水调整初始酒精度至6%vol,28.4℃条件接种4%醋酸菌,发酵后醋酸含量为48.32 g/L,游离氨基酸含量为34.26 g/L。对比粮食酿造食醋,游离氨基酸含量明显增加,显著提升了食醋的鲜味与品质,同时也使得白酒副产物得到了有效利用。Secondary products such as distiller's grains,Huangshui,and distillate tail could be formed during the production process of Baijiu,in order to realize the effective utilization of secondary products,and the main components were analyzed.It was determined that the 3 secondary products contained a large amount of starch,protein,and alcohol,etc.,which were high quality raw materials for brewing vinegar.Therefore,protease and saccharase were added to enzymatic hydrolysis the nutritional components,and the emzymolysis technology were optimized by single factor experiments.After decomposition,the distillate tail and Huangshui were added to supplement alcohol,acetic acid bacteria were inoculated for fermentation,and the fermentation process was optimized by single factor tests and response surface tests.The results showed that the production process of mixed brewing vinegar was determined as follows:adding saccharase 400 U/g and protease 120 U/g,emzymolysis at 35℃for 10 h,adding distillate tail and Huangshui to adjust the initial alcohol content at 6%vol,inoculating 4%acetic acid bacteria at 28.4℃,the acetic acid content after fermentation was 48.32 g/L,and the free amino acid content was 34.26 g/L.Compared with grain brewing vinegar,the content of free amino acids significantly increased,which significantly improved the taste and quality of vinegar,and the by-products of Baijiu were effectively utilized.

关 键 词：酒糟 食醋酿造 酒尾 黄水 

分 类 号：TS262.4[轻工技术与工程—发酵工程]