多粮汽爆酿造小曲酒新工艺的应用研究

Application of the new technology of Xiaoqu Baijiu production by steam explosion of multi-grains

通过改变粮食糊化模式,提高小曲酒口感质量。采用高粱、小麦、玉米、稻谷等粮粒直接汽爆后酿造小曲酒,避开传统小曲酒酿造中复杂的粮食浸泡-蒸煮-糊化工序;采用温水加浆法,避开传统的降温工序;汽爆粮粒的淀粉裸露率达100%,内部疏松多孔,提升发酵效率;发酵前去除大量的种皮和籽壳,有效弱化小曲酒后苦味;约260℃的瞬时高温,赋予小曲酒独特的烘焙粮香。经检测尝评,多粮汽爆酿造的小曲酒,β-苯乙醇增加,异丁醇和异戊醇减少,其酒体口感醇和丰满、后味爽净。

To improve the taste quality of Xiaoqu Baijiu, the food gelatinization model was changed. Sorghum, wheat, corn and rice grains were used to make Xiaoqu Baijiu after steam explosion, to avoid the complicated grain soaking-cooking-gelatinization process of traditional Xiaoqu Baijiu- making technology. Using the warm water addition method, the traditional cooling process was avoided. The starch exposure rate of the granulated grain was 100%, and the internal porous may improve fermentation efficiency. Before fermentation, a large number of seed husks and seed shells were removed, which effectively weakened the bitter taste of Xiaoqu Baijiu. Instantaneous high temperature about 260 ℃ gave the unique sweet bake taste of Xiaoqu Baijiu. After testing and tasting, the content of β-phenethyl alcohol of the Xiaoqu Baijiu by steam explosion increased, isobutanol and isoamylol content decreased, and its taste was mellow, full and refreshing.