多粮老白干香型白酒配方优化

Optimization of Diversified-grain Ingredient for Laobaigan-Flavour Liquor

为了丰富老白干香型白酒的风味特点,将传统单粮发酵向多粮发酵进行转变。本试验选取糯高粱、大米、玉米、粳高粱为原料,通过正交试验对粮食配比进行设计,以老五甑工艺进行发酵试验,由国家级品酒师对试验酒进行品评打分,对数据进行极差分析和SPSS方差分析,最后确定最佳的粮食配比为:糯高粱70%,大米10%,玉米8%,粳高粱12%。经过验证试验,确定该粮食配比具有稳定性和可重复性,可以进一步生产推广。

In order to enrich the flavor characteristics of Laobaigan-flavour liquor, the traditional single-grain fermentation was transformed into multi-grain fermentation. In this study, glutinous sorghum, rice, corn and japonica sorghum were selected as raw materials, and the proportion of grain was designed by orthogonal test. After fermentation, the liquor was tasted and scored by professional wine tasters. The data was analyzed by range analysis and SPSS variance analysis. The optimum ratios of grain:glutinous sorghum 70%, rice 10%, corn 8% and japonica sorghum 12%. Through validation test, it is confirmed that the grain ratio has stability and repeatability, and can be further extended to production.