复合香型调味酒的制作及其风味成分研究  

Production of Composite Flavoring Liquor and Study on its Flavor Substances

作　　者：蔡小波[1] 陈吉 黄孟阳 宋攀 林杨 杨峰 汤涵岚 杨平[1,2,3] 秦辉 CAI Xiaobo;CHEN Ji;HUANG Mengyang;SONG Pan;LIN Yang;YANG Feng;TANG Hanlan;YANG Ping;QIN Hui(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造国家工程技术研究中心,四川泸州646000 [3]酿酒生物技术及应用四川省重点实验室,四川泸州646000

出　　处：《酿酒科技》2023年第12期65-70,85,共7页Liquor-Making Science & Technology

基　　金：四川省科技项目(2021ZYD0102);泸州市科技计划项目(2020-SYF-17)。

摘　　要：利用不同香型白酒生产工艺进行融合创新生产调味酒,能够丰富调味酒的种类,满足酒体设计研发创新需求。本研究以浓香型白酒酿造工艺为基础,融合其它香型白酒生产工艺,进行复合配料、功能曲发酵、多微共酵等工艺创新,采用续糟配料、混蒸混烧、高温堆积、高温流酒等工艺方法,生产复合香型调味酒。结合糟醅理化、发酵升温、基础酒色谱及感官品评综合分析,结果表明,采用方案三生产的基础酒口感最佳,具有醇甜细腻、焦香明显、回味悠长的特征。By integrating the production techniques of various flavor types of Baijiu,new kinds of flavoring liquor can be produced to meet the needs of product innovation.In this study,we designed a new kind of composite flavoring liquor by combining the produc-tion techniques of traditional Nongxiang Baijiu with the techniques of other flavor types of Baijiu,including application of composite raw materials,fermentation with functional starter and multi microorganisms,mixed steaming,high-temperature stacking fermenta-tion,high-temperature liquor gathering,etc.Physicochemical analysis,chromatographic analysis and sensory evaluation results showed that the base liquor produced by scheme No.3 had the best quality,with mellow sweetness,obvious burnt aroma,and long af-tertaste.

关 键 词：调味酒 生产工艺 美拉德反应 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]