梨渣谷物白酒酿造工艺的研究及其成分分析

Study on Brewing Technology and Composition Analysis of the Liquor Produced by Pear Residue and Grain

以梨渣和混合谷物(玉米、大米、焦麦芽)为原料,利用液态发酵法生产梨渣谷物白酒。利用单因素和正交试验研究物料比例、发酵时间、加曲量、发酵温度对梨渣谷物发酵液品质及风味的影响,最终获得优化后的工艺参数为:梨渣与混合谷物的物料比1︰2.4,加曲量0.8%,22℃发酵6 d。将最优条件下制得的发酵液蒸馏收集酒中获得梨渣白酒,通过气相色谱检测发现其香味物质的总含量为0.369 mg/mL,其中酯类物质含量为0.0023 mg/mL,醇类物质(除乙醇外)含量为0.3208 mg/mL,醛类物质含量为0.0462 mg/mL。

Pear pomace and different cereals(corn,rice and burnt malt)were used as raw materials to produce liquor by liquid fermentation method.Single factor and orthogonal experiments were used to study the influence of the liquor produced by pear residue and grain ratio,fermentation time,koji amount and fermentation temperature on liquor quality and flavor.The optimized process parameters were obtained as follows:mass ratio of pear residue and mixed grain 1︰2.4,koji amount 0.8%,and 22℃for 6 d.The components in the liquor were detected by gas chromatography.It was found that total amount of aroma compounds were 0.369 mg/mL,among them ester content was 0.0023 mg/mL,alcohol content was 0.3208 mg/mL,and aldehyde content was 0.0462 mg/mL.