复合酶法生产燕麦酒的工艺研究

Production of Oat Liquor by Compound Enzyme Method

以昭通产燕麦为原料,用实验室自主研制的复合酶为糖化发酵剂,初步确定了复合酶法生产小曲清香型燕麦酒的生产工艺。结果表明,泡粮水温65~70℃,泡粮时间20~22 h,初蒸30 min,焖水60 min,复蒸30 min,复合酶添加量为粮食重量的0.8%,糖化22 h,发酵时间30 d,燕麦原酒以55%vol计,出酒率可达54.4%。所产小曲清香型燕麦酒酒体清亮透明,无悬浮物,无沉淀,清香纯正,具有浓郁的乙酸乙酯香气和燕麦特殊的粮香,酒体醇和协调,爽净。总酸、总酯含量达到云南小曲清香型白酒高度酒的理化指标,甲醇含量较低。

In this study, self-made compound enzyme was used as the saccharifying fermenting agent, oat from Zhaotong was used as raw materials, and the production parameters of oat liquor was summed up as follows： water temperature was at 65 ℃ to 70 ℃ for grains soaking, 20 h to 22 h grain soaking, 30 min primary steaming, then 60 min water boiling, and 30 min secondary steaming, the adding level of compound enzyme was 0.8 % of grains quantity, 22 h saccharification, and 30 d fermentation. Finally, liquor yield reached up to 54.4 %（alcohol content 55 %vol）. The produced liquor was clear and transparent without any suspends and solids, it had mellow aroma of ethyl acetate and the special aroma of oat, its total acids content and esters content met national standards, and it had low methanol content.