TH-AADY和糖化酶在湘泉浓香型白酒工艺中的应用研究

Application of TH-AADY and Saccharifying Enzyme in the Production of Xiangquan Luzhou-flavor Liquor

通过在湘泉浓香型白酒的混蒸混烧工艺中添加TH-AADY和糖化酶,进行多季节连排生产试验。结果表明,添加TH-AADY和糖化酶有助于提高出酒率和酒质,提高己酸乙酯的含量,抑制乙酸乙酯的生成,提高己酸乙酯/乙酸乙酯比值,突出湘泉浓香型酒的主体香成分己酸乙酯的特征;在投料量保持不变时,春夏季应采取较大的粮醅比,使入池淀粉浓度不高过17.0%;在翻醅及冬季生产期,应适当缩小配糟比,使入池淀粉浓度不低于16.0%;添加TH-AADY和糖化酶具有较好的经济性和可靠性。(孙悟)

TH-AAD Y and saccharifying enzyme were added during mixed-steaming and mixed-heating of Xiangquan Luzhou-flavor liquor for multiple-seasons consecutive production test. The results suggested that the addition of THAADY and saccharifying enzyme could improve liquor yield and liquor quality, increase ethyl caproate content, inhibit the formation of ethyl acetate, increase the ratio of ethyl caproate and ethyl acetate, and strengthen ethyl caproate features （main body flavoring substance of Xiangquan Luzhou-flavor liquor）. Higher ratio of grains and fermented grains should be applied in spring and summer to keep amylum content for pit entry less than 17.0 % in case of unchanged materials input. On the other hand, smaller ratio of fermented grains should be applied in winter and during turnover of fermented grains to keep amylum content for pit entry less than 16.0 %. The addition of TH-AADY and saccharififing enzyme was of high reliability and could produce good economic benefits.