蒸汽压力与酒甑底锅水量对酱香型白酒糊味的影响研究  

Impact of Steam Pressure and Steamer Bottom Water Volume on the Burnt Flavor of Jiangxiang Baijiu

作　　者：张洁 陈香梅 郭雷 张福荣 蒋想 陈廷宇 杨明 ZHANG Jie;CHEN Xiangmei;GUO Lei;ZHANG Furong;JIANG Xiang;CHEN Tingyu;YANG Ming(Guizhou Jinsha Jiaojiu Distillery Co.Ltd.,Bijie,Guizhou 551800,China)

机构地区：[1]贵州金沙窖酒酒业有限责任公司,贵州毕节551800

出　　处：《酿酒科技》2024年第12期99-101,107,共4页Liquor-Making Science & Technology

摘　　要：酱香型白酒烤酒过程中,蒸汽压力和底锅水量是影响烤酒质量的关键因素。本研究探究了不同蒸汽大小与酒甑底锅加水量对酱香型白酒糊味的影响。结果发现,当蒸汽压力在0.01~0.04 MPa时,随着蒸汽压力的增加,酒甑内的温度升高,使酒糟的酸度降低和糊化度增加,导致基酒糊味产生,使基酒质量受到影响。当酒甑底锅加水量低于蒸汽盘管以下,即加水量在10 cm以下时,酒糟糊化度最大,基酒糊味最明显。为保证酱酒生产质量,严格控制生产过程参数,应将蒸汽压力控制在0.01 MPa、底锅加水量在蒸汽盘管以上。During the distillation process of Jiangxiang Baijiu,the steam pressure and the steamer bottom water volume are the key factors affecting the quality of the liquor.This paper investigates the impact of steam pressure and steamer bottom water volume on the burnt flavor of Jiangxiang Baijiu.The results show that when the steam pressure was between 0.01 MPa and 0.04 MPa,the increase in steam pressure will lead to the increase in temperature within the steamer,which in turn reduces the acidity and increases the gelatinization degree of the fermented grains,resulting in the production of a noticeable burnt flavor of the crude liquor.When the steamer bottom water volume is less than 10 cm,the gelatinization degree of the fermented grains is the greatest,and the burnt flavor of the crude liquor is the most obvious.To ensure the quality of Jiangxiang Baijiu production,it is recommended to maintain the steam pressure at 0.01 MPa,and the steamer bottom water volume above the steam coil.

关 键 词：蒸汽压力 底锅水量 酱香型白酒 糊味 

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]