高粱“润、蒸”新工艺对小曲清香型白酒酿造影响的研究  

Effect of New Sorghum Moistening and Steaming Processes on the Production of Xiaoqu Qingxiang Baijiu

作　　者：申鹏森 刘小刚[1,3] 邓有辉 赵延伟 张立强 袁强 雷光电 周成坪[1,3] 吉喆 张敏丹 廖苇 SHEN Pengsen;LIU Xiaogang;DENG Youhui;ZHAO Yanwei;ZHANG Liqiang;YUAN Qiang;LEI Guangdian;ZHOU Chengping;JI Zhe;ZHANG Mindan;LIAO Wei(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;Meihekou Luyuan Distillery Co.Ltd.,Meihekou,Jilin 135000;Meihekou Branch of National Engineering Research Center of Solid-state Brewing,Meihekou,Jilin 135000;Sichuan University of Science&Engineering,Yibin,Sichuan 644000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]梅河口泸源酒业有限公司,吉林梅河口135000 [3]国家固态酿造工程技术研究中心梅河口分中心,吉林梅河口135000 [4]四川轻化工大学,四川宜宾644000

出　　处：《酿酒科技》2025年第2期77-83,共7页Liquor-Making Science & Technology

摘　　要：传统小曲清香型白酒生产工艺主要包括泡粮、蒸粮、焖粮、糖化、发酵和馏酒等工序,其中泡粮、蒸粮、焖粮工序存在排放污水较多、污水浓度高、处理困难、能耗高、耗时长、设备投入较大的问题。本研究将高粱进行粗粉碎处理后,采用润粮和蒸粮工艺代替泡粮、蒸粮、焖粮工艺,并对其糖化、发酵过程中糟醅的温度、含水量、淀粉、还原糖、酸度、液化力、糖化力等进行分析。结果表明,糖化过程中,糟醅的温度、含水量、酸度、还原糖含量持续上升,淀粉含量持续下降,糖化力、液化力呈动态平衡;发酵过程中,糟醅的温度呈现出符合传统工艺“前缓、中挺、后缓落”的变化态势,含水量、酸度先上升后稳定,淀粉、糖化力、液化力水平持续下降,还原糖含量呈现先上升后下降再保持稳定的变化趋势;在糖化和发酵过程中,温度与多个理化指标间均存在显著相关关系;对改进工艺后酿造的小曲清香型白酒进行感官评价,结果与传统酿造工艺生产的小曲清香型白酒无明显差异,同时具备风格典型、醇甜感好的特征。The traditional production process of Xiaoqu Qingxiang Baijiu mainly includes grain soaking,grain steaming,grain stewing,saccharification,fermentation and distillation,among which the grain soaking,grain steaming,and grain stewing processes have the problems of large sewage discharge,high pollutant concentration,difficult treatment,high energy consumption,long time consumption,and large equipment investment.This study replaced the soaking,steaming,and stewing processes with the moistening and steaming processes after coarse crushing of the sorghum grains.The temperature,moisture,starch,reducing sugars,acidity,saccharifying power and liquefying power of the fermented grains during the saccharification and fermentation processes were analyzed.The results showed that during the saccharification process,the temperature,moisture,acidity,and reducing sugars of the fermented grains continued to increase,while the starch content continued to decrease;the saccharifying power and liquefying power showed a dynamic balance.During the fermentation process,the temperature of the fermented grains showed a trend of slow rise,long duration,and slow fall,which was consistent with the traditional process;the moisture and acidity first increased and then stabilized,while the levels of starch,saccharifying power and liquefying power continued to decrease;the content of reducing sugars showed a trend of first increasing,then decreasing,and then maintaining stable.There was significant correlation between temperature and several physicochemical indexes during the saccharification and fermentation processes.Sensory evaluation of the Xiaoqu Qingxiang Baijiu produced by the improved processes showed that there was no obvious difference between the improved technology and the traditional technology.

关 键 词：小曲清香型白酒 润粮 泡粮 蒸粮 焖粮 

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]