不同品种水稻酿造小曲清香型白酒的差异分析  

Difference analysis of Xiaoqu light-flavor Baijiu brewed with different varieties of rice

作　　者：马振兵 龚利娟 MA Zhenbing;GONG Lijuan(College of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Sichuan Province Engineering Technology Research Center of Liquor-Making Grains,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川省酿酒专用粮工程技术研究中心,四川宜宾644000

出　　处：《中国酿造》2025年第3期93-99,共7页China Brewing

基　　金：四川省酿酒专用粮工程技术研究中心项目(E10527001)。

摘　　要：为探究不同品种水稻酿造小曲清香型白酒的差异,利用差示扫描量热仪(DSC)、快速粘度分析仪(RVA)、常规检测方法和气相色谱-质谱联用(GC-MS)技术等分析不同品种水稻(冈优188、特优94、冈优900和川粮优1号)酿造小曲清香型白酒理化指标、蒸煮特性、酿造特性及风味成分,并对结果进行相关性分析。结果表明,川粮优1号粗蛋白含量、支链淀粉含量和支链淀粉与直链淀粉比值最高(8.99、61.04%、3.82),特优94中粗脂肪含量最高(2.1%),冈优188粗淀粉、淀粉利用率、出酒率最高(79.71%、93.6%、44.6%)。冈优188酒体中乙酸乙酯、乳酸乙酯含量最高,分别为112.79 mg/L,30.13 mg/L。川粮优1号的热焓值最低(11.92 J/g);特优94的糊化温度最低(80.83℃);冈优900的回生值最低(1723 cp)。相关性结果显示,终止温度与水分含量、糊化温度与粗淀粉含量、最终黏度与谷值黏度、回生值与最终黏度均呈显著正相关(P<0.05),淀粉利用率和出酒率与粗脂肪显著负相关(P<0.05),出酒率与粗淀粉和支链淀粉含量显著正相关(P<0.05)。综上,冈优188是较为理想的小曲清香型白酒酿造原料。In order to explore the differences of Xiaoqu light-flavor(Qingxiangxing)Baijiu brewed with different varieties of rice,the physicochemical indexes,cooking characteristics,brewing characteristics and flavor components of Xiaoqu light-flavor Baijiu brewed with different rice varieties(Gangyou 188,Teyou 94,Gangyou 900 and Chuanliangyou No.1)were analyzed by differential scanning calorimeter(DSC),rapid viscosity analyzer(RVA),conventional detection methods and GC-MS,and the correlation of the results was analyzed.The results showed that Chuanliangyou No.1 had the highest crude protein content,amylopectin content,and amylopectin to amylose ratio(8.99,61.04%,3.82),Teyou 94 had the highest crude fat content(2.1%),Gangyou 188 had the highest crude starch,starch utilization rate and liquor yield(79.71%,93.6%,44.6%).The contents of ethyl acetate and ethyl lactate were the highest in Gangyou 188,which were 112.79 mg/L and 30.13 mg/L,respectively.Chuanliangyou No.1 had the lowest enthalpy(11.92 J/g).The gelatinization temperature of Teyou 94 was the lowest(80.83℃).Gangyou 900 had the lowest regenerative value(1723 cp).The correlation results showed that there were significant positive correlations between termination temperature and moisture,pasting temperature and crude starch content,final viscosity and valley viscosity,recovery value and final viscosity(P<0.05),the starch utilization rates and liquor yield were significantly negatively correlated with crude fat(P<0.05),and liquor yield was significantly positively correlated with crude starch and amylopectin content(P<0.05).To sum up,Gangyou 188 was a relatively ideal raw material for brewing Xiaoqu light-flavor Baijiu.

关 键 词：水稻 品种 理化性质 酿造特性 小曲清香型白酒 风味 差异分析 

分 类 号：TS261.2[轻工技术与工程—发酵工程]