减压蒸馏对豉香型白酒斋酒风味的影响

Effect of Vacuum Distillation on the Flavor of Fermented Soybean Aromatic Type Liquor Zhaijiu

豉香型玉冰烧酒生产的中间品斋酒,系大米原料经蒸煮、冷却,采用小曲大酒饼为糖化发酵剂,经半固态发酵后,将醪液在釜式蒸馏罐用直接蒸汽加热蒸馏而得[1],蒸馏的温度一般是98℃左右,斋酒较冲,味杂,需要存放较长的时间才变得醇和。采用减压蒸馏的方法,通过选定不同的真空度、加热温度,蒸馏出来的酒液具有清雅、醇和、爽净的风格,对提升豉香型白酒斋酒的质量有较大的意义。

Zhaijiu,an intermediate product of Yubing liquor with fermented soybean flavor,is made from rice.The process includes the steam of rice,cooling,semi-solid fermented with Xiaoqu cake used as saccharifying and fermentative agent,and mash distillation with direct steam in distiller in sequence.The distillation temperature is usually around 98 °C.Zhaijiu taste miscellaneous and should be stored for a long time to become soft.In this study,the vacuum distillation was applied.Through the selection of vacuum degree and heating temperature,an elegant,mellow and clean liquor was produced.The practice has greater significance in quality improvement of fermented soybean flavor Zhaijiu.