基于原料预处理的焦香风味白酒生产工艺优化  

Production Process Optimization of Baijiu with Burnt Flavor Based on Raw Material Pretreatment

作　　者：汪江波 滕瑞男 孙魁 蔡凤娇 何超 徐健 张瑞景 WANG Jiangbo;TENG Ruinan;SUN Kui;CAI Fengjiao;HE Chao;XU Jian;ZHANG Ruijing(Collaborative Innovation Center of Industrial Fermentation,Key Laboratory of Fermentation Engineering of Ministry of Education,School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430068;Hubei Bishengquan Distillery Co.Ltd.,Huanggang,Hubei 438700,China)

机构地区：[1]工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北毕圣泉酒业有限公司,湖北黄冈438700

出　　处：《酿酒科技》2025年第4期42-48,共7页Liquor-Making Science & Technology

基　　金：湖北省重点研发计划(2021BGD016);湖北省区域科技创新计划(2023EGA122)。

摘　　要：为丰富白酒产品种类,开发具有焦香风味的白酒,本研究对酿酒原料进行了筛选,并基于原料预处理对其生产工艺进行了优化。以大麦和小麦作为原料,总焦香风味香气活力值(OAV)与感官评分作为评价指标,在单因素试验的基础上进行响应面优化试验,得到最优的生产工艺条件为原料焙烤温度248℃、焙烤时间74 min、小麦含量49%、润粮时间2 h、润粮温度90℃,此工艺所得焦香风味白酒的感官得分为73.50分,呈现焦香风味的吡嗪类物质总含量达到14.05 mg/L,酒体澄清透明、焦香浓郁、口感丰富。本研究为焦香风味白酒的工业化生产提供了参考。In order to enrich the variety of Baijiu products and develop a Baijiu product with burnt flavor,this study screened the liquor-making raw materials and optimized the production process based on the pretreatment of raw materials.Using barley and wheat as the raw materials,the total burnt flavor odor activity value(OAV)and sensory score as the evaluation indexes,the response surface optimization test was conducted on the basis of single factor tests.The optimal production conditions were obtained as follows:raw material roasting temperature 248℃,roasting time 74 min,wheat content 49%,raw material soaking time 2 h,soaking temperature 90℃.Under these conditions,the sensory score of the produced Baijiu was 73.50,and the total content of pyrazines presenting burnt flavor reached 14.05 mg/L;the liquor body was clear and transparent,with rich burnt aroma and rich taste.This study provides reference for the industrial production of Baijiu with burnt flavor.

关 键 词：焦香风味白酒 原料预处理 响应面优化 香气活力值 吡嗪类物质 

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]