百合多粮白酒半固态法酿造工艺及风味研究

Study on semi-solid brewing technology and flavor analysis of lily multi-grain liquor

以百合、高粱为主要原料,辅以大米、玉米,研究半固态法酿造百合多粮白酒的工艺条件,运用正交试验、响应面试验,对百合多粮白酒酿造的糖化和酒精发酵阶段的工艺条件进行优化,并对其风味进行分析。研究结果表明:糖化优化条件为物料初始含水量55%、糖化曲用量0.6%、糖化时间16 h、糖化温度28℃;酒精发酵优化条件为料液比(m糖化料∶V水)1∶2(g/mL)、发酵曲用量1.4%、发酵时间9 d、发酵温度28℃;在此条件下得到蒸馏基酒,测得出酒率为(43.57±0.58)%,总酸含量(0.61±0.28)g/L,总酯含量(2.83±0.64)g/L。采用GC-MS直接进样检测,共鉴定出32种微量风味物质,主要为乙酸乙酯、异戊醇、异丁醇、乙缩醛、棕榈酸乙酯等。酿造所得到的百合多粮白酒以发酵香及粮香为主,口感醇甜爽净,具有类似清香型白酒的基本风格特征。

The technological conditions of semi-solid fermentation of lily multi-grain liquor were studied using lily and sorghum as the main raw materials,supplemented with rice and corn.Based on the single factor experiments,the saccharification and fermentation conditions of lily multi-grain liquor were optimized by orthogonal experiments and response surface experiments,and its flavor were also analyzed.The results showed that the optimal saccharification conditions were as followed:initial water content 55%,saccharification temperature 28℃,saccharification time 16 h,saccharification koji dosage 0.6%.Then the optimal fermentation parameters were:fermentation temperature 28℃,fermentation time 9 days,fermentation koji dosage 1.4%.The distilled basic liquor was obtained after distillation under the control of these conditions,the comprehensive liquor yield was(43.57±0.58)%,with the total acid content of(0.61±0.28)g/L and final ester content of(2.83±0.64)g/L.A total of 32 trace flavor substances were identified by GC-MS direct injection,which mainly included ethyl acetate,isoamyl alcohol,isobutanol,acetal,ethyl palmitate,and so on.The lily multi-grain liquor produced by brewing was the mainly fermented and grain flavor,tasting mellow,sweet and clean,and has the basic style characteristics similar to the Fen-flavor liquor.