酿酒用糠壳清蒸工艺优化与应用

Optimization and Application of Rice Hull Steaming Process in Baijiu Production

采用正交分析方法研究了影响糠壳清蒸质量的因子与水平,以感官评价为主、结合对糠壳清蒸馏出液中典型邪杂气味物质含量的理化测定结果,综合评价糠壳清蒸质量。结果表明,采用A3∶B1∶C3(蒸糠汽压0.14 MPa/cm2,蒸糠时间35 min,底锅使用清水)及A2∶B2∶C3(蒸糠汽压0.1 MPa/cm2,蒸糠时间40 min,底锅使用清水)的组合工艺处理的糠壳,其感官质量可接受率达到0.8以上。此组合工艺可有效提高蒸糠效率,降低蒸糠成本,为生产过程中糠壳清蒸应用提供技术指导。

In this study,the factors influencing the steaming quality of rice hull were examined by orthogonal analysis method,and the steaming quality of rice hull was comprehensively evaluated based on sensory evaluation and the content of substances with unpleasant odor in rice hull distillate.The results showed that when steaming for 35 min under 0.14 MPa/cm2 vapor pressure with clean water in the steamer,or when steaming for 40 min under 0.1 MPa/cm2 vapor pressure with clean water in the steamer,the acceptable rate of the sensory quality of rice hull exceeded 0.8.The optimized process could improve the steaming efficiency and reduce the cost,and could provide technical guidance for the application of rice hull steaming in production.