皖西大别山板栗蒸馏酒酿造工艺优化  

Optimization of Brewing Technology of Chestnut Distilled Wine in Dabie Mountain of Western Anhui

作　　者：朱其顺 李其琴 颜守保 ZHU Qishun;LI Qiqin;YAN Shoubao

机构地区：[1]淮南师范学院生物工程学院,安徽淮南232038

出　　处：《淮南师范学院学报》2023年第3期39-45,共7页Journal of Huainan Normal University

基　　金：安徽省重点研究与开发计划项目“酿酒丢糟资源化综合利用关键技术研究”(1804a07020122);安徽省高校自然科学研究重点项目“复合花香草药系列功能啤酒酿造关键技术研究”(KJ2021A0960)。

摘　　要：为酿制优级板栗蒸馏酒并获得最佳工艺条件,文章以皖西大别山板栗、大麦芽、玉米和糯米为主要原料,加入酵母进行发酵;通过壶式二次蒸馏、橡木桶储存、降度调配后,获得板栗蒸馏成品酒;通过菌种筛选、固定化酵母细胞、原料配比和发酵工艺优化等多种手段获得最佳参数。研究结果显示最佳发酵条件为:HN006型优良菌株;玉米秸秆纤维素固定酵母,原料配比(m/v)为6∶2∶1∶1(板栗∶大麦芽∶糯米∶玉米);发酵温度,25℃;发酵初始pH值,5.0;发酵时间,8d;滤渣清洗次数,2次。结果表明,发酵产品香气浓郁,酒体醇和,口感佳,具有优级威士忌酒特征,主要理化指标均优于食品安全国家标准《蒸馏酒及其配制酒》(GB2757—2012)。In order to brew superior Chinese chestnut Liquor and obtain the best technological conditions,this paper took Chinese chestnut,barley malt,corn and glutinous ricein the Dabie Mountains as the major raw materials,and added yeast for fermentation;After secondary distillation in a pot,storage in oak barrels,and blending with reduced alcohol content,the finished chestnut distilled liquor is obtained;The optimal parameters were obtained through various methods such as strain screening,immobilized yeast cells,raw material ratio,and fermentation process optimization.The research results showed that the optimal fermentation conditions are as follows:HN006 type excellent strain;Corn straw cellulose fixed yeast with a raw material ratio(m/v)of 6∶2∶1∶1(chestnut∶barley malt∶glutinous rice∶corn);Fermentation temperature,25℃;Initial pH value of fermentation,5.0;Fermentation time,8 days;Filter residue cleaning frequency,2 times.The results showed that the fermented product had strong aroma,mellow liquor body and good taste,and registered the characteristics of superior whisky.The main physical and chemical indices were better than the National Food Safety Standard Liquor and Its Compounded Liquor(GB 2757-2012).

关 键 词：板栗 蒸馏 工艺优化 固定化酵母 

分 类 号：TS262.3[轻工技术与工程—发酵工程]