对芝麻香型白酒生产的认识

Investigation on Sesame-flavor Liquor Production

芝麻香型白酒兼具浓、清、酱香白酒风味特点与工艺特征,幽雅细腻。芝麻香型白酒工艺要点为"清蒸续米查、泥底砖窖、大麸结合、多微共酵、四高一多一长、精心勾调",美拉德反应作用明显。重视原料中的蛋白质的品种、数量、发酵环境及原料配比;加强支链淀粉作物中蛋白质对芝麻香型白酒组分形成的机理及贡献的研究;控制营养物质的过度消耗,保证蛋白质发酵和淀粉发酵;尽早在芝麻香型白酒健康因子方面的研究有所突破。

Sesame-flavor liquor has integrated the flavor properties and the technical characteristics of Luzhou-flavor liquor, Fen-flavor liquor and Maotai-flavor liquor. It has elegant and exquisite taste. Except evident maillard reaction, the technical points in the production of sesame-flavor liquor present as ＂pure steaming, pits bottom made by mud and pits made by brick, bran used and co-fermentation of multiple microbes, four-high ＆ one-more ＆ one-long, and meticulous blending＂. In order to produce quality sesame-flavor liquor, we should attach importance to the species and the quantity of proteins in raw materials as well as fermentation environment and raw materials proportioning, strengthen the research on the contributions of protein in amylopectin to the formation of liquor compositions, and make proper control of the excessive consumption of nutrients to ensure protein fermentation and starch fermentation. Besides, we should make a breakthrough early in the research on health factors in sesame-flavor liquor.