尾穗苋粒发酵小曲清香型白酒的研究

Fermentation of Xiaoqu Fen-flavor Baijiu using Amaranthus tricolor seeds

尾穗苋粒淀粉含量高,分别采用固态和液态发酵方式探讨尾穗苋粒小曲清香型白酒的制备,并通过单因素及正交试验优化糖化工艺。结果表明,液态发酵出酒率比固态高12.5%,总酯和乙酸乙酯含量分别比固态高29.4%和16.7%,且香味突出。最佳糖化工艺条件为糖化酶添加量0.40%,糖化温度58℃,糖化时间2.5 h,180~200℃膨化苋粒、加入3倍体积的水糖化后,接种0.60%小曲酒曲30℃发酵10 d。在此条件下,55%vol的基酒出酒率达47.6%,甲醇含量≤0.6 g/L。小曲清香型白酒酒体清亮透明,清香纯正,酒体柔和协调,口感绵柔,余味爽净。产品各项指标符合GB/T 1078.2—2006《清香型白酒》要求。

Amaranthus tricolor seeds had high starch content, the preparation of Xiaoqu Fen-flavor Baijiu （Chinese liquor） was investigated by solid and liquid state fermentation respectively, and saccharifiction process was optimimized by single factor and orthogonal tests. The results showed that the liquor yield of liquid state fermentation was 12.5% higher than that of the solid state fermentation, and the total ester and ethyl acetate content of the Baijiu was 29.4% and 16.7% higher than the Baijiu with solid-state fermentation, and the fragrance was outstanding. The optimal saccharifying process was glucoamylase addition 0.40%, saccharification temperature 58 ℃, time 2.5 h, A. tricolor seeds puffing at 180-200 ℃, added with 3 times volumes of water for saccharification, distiller＇s yeast inoculum 0.60%, fermented at 30 ℃ for 10 d. Under the condition, the 55%vol base liquor yield was 47.6%, and the methanol content was ≤0.6 g/L. The Xiaoqu Fen-flavor Baijiu presented clear and transparent body, with pure fragrance, delicate and harmonious taste, gentle mouthfeel and agreeable aftertaste. The physicochemical indexes fitted with the requirements of national standard GB/T 1078.2-2006 ＂Fen-flavor Baijiu＂.