不同五粮配方的成分解析及其酿造特性对比研究

Comparison of composition and brewing characteristics of different five-grain formulas

该研究对3种五粮配方(陈氏秘方、经典五粮配方、新五粮配方)和8种粮食的理化指标进行解析,分析各理化指标与酿酒性能的相关性。同时,以3种五粮配方酿造白酒,采用顶空-固相微萃取(HS-SPME)结合气质联用(GC-MS)法分析酒样中的挥发性风味成分,研究其酿造特性。结果表明,8种粮食的淀粉微粒结构各有差别,是造成其淀粉性质差异的重要原因。大米的总淀粉含量最高(74.04%);小米、糯米和糯高粱的支链淀粉含量较高,对产酒生香有益;大米、糯米和玉米的蛋白质含量均<8%,其他均>10%;玉米的粗脂肪含量最高(4.61%),作为单粮发酵可能会影响酒质。3种配方的淀粉含量都>66%,蛋白质和粗脂肪的含量适中,其中陈氏秘方的支链淀粉含量最高,更适合发酵生香;且酒样中挥发性成分种类最多,共39种,更适合用于白酒发酵生产。

The physical and chemical indexes of three five-grain formulas(Chen’s Secret formula, Classical Five-grain formula, and New Five-grain formula) and eight kinds of grains were analyzed, and the correlation between the physical and chemical indicators and the brewing performance was analyzed. At the same time, three kinds of five-grain formula were used to brewing Baijiu(Chinese liquor), the volatile flavor components in the Baijiu samples brewed with three five-grain formulas were analyzed by headspace-solid phase microextraction(HS-SPME) combined with gas chromatographymass spectrometry(GC-MS), and their brewing characteristics were studied. The results showed that the structure of the starch particles of the eight kinds of grains was different, which was an important reason for the difference in starch properties. Rice had the highest total starch content(74.04%). Millet,glutinous rice, and glutinous sorghum had higher amylopectin content, which was beneficial to the production of liquor and aroma. The protein content of rice, glutinous rice and corn was less than 8%, and the rest were both higher than 10%. The crude fat content of corn was the highest(4.61%) and fermentation of single corn grain may affect the quality of Baijiu. The starch content of all three kinds of formulas was higher than 66%, and the content of protein and crude fat was moderate. Among them, the amylopectin content of Chen’s Secret formula was the highest, which was more suitable for fermentation and aroma generation. The Baijiu sample of Chen’s Secret formula had the most volatile components, with 39 kinds in total, which was more suitable for the fermentation production of Baijiu.