麸曲酱香型白酒酿造工艺研究及微量成分分析

Research on brewing technology of bran sauce Baijiu and trace composition analysis

目的:将麸曲替代部分大曲酿造酱香型白酒,研究其酿造工艺及产品特点。方法:以感官评分值和酒醅酒精含量为评价指标,通过单因素试验研究小麦添加量、酵母添加量和麸曲添加量对麸曲酱香型白酒品质的影响,利用响应面优化试验对麸曲酱香型白酒的酿造工艺进行优化,并利用液相色谱法对白酒的微量成分进行分析。结果:小麦添加量为投料量的16.0%,高梁添加量为79.0%,稻壳添加量为5.0%,酵母添加量为7.0%,麸曲添加量为7.0%时,发酵成熟的酒醅中酒精含量为5.96%,利用此工艺蒸馏出的麸曲酱香型白酒感官评分值为72.1,贮存6个月后感官评分值为86.3,白酒酒质丰富,酱香突出。结论:酿造工艺符合酱香型白酒发酵过程要求,产品具有典型酱香型白酒特征。

Objective:The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji.Methods:Taking sensory score value and alcohol content of wine as evaluation indexes,the effects of wheat ratio,yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment.The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment,and the trace components of liquor were analyzed by liquid chromatography.Results:The ratio of wheat in feeding quantity was 16.0%,the addition amount of sorghum was 79.0%,the the addition amount of rice husk was 5.0%,the addition amount of yeast was 7.0%,and the addition amount of bran koji was 7.0%,the alcohol content in fermented grains was 5.96%.The sensory score of the bran sauce Baijiu distilled by this process was 72.1,and the sensory score was 86.3 after six months of aging.The wine has rich ingredients and outstanding sauce-flavor.Conclusion:The requirements of the fermentation process of sauce-flavored Baijiu,and the obtained product had typical characteristics of sauce-flavored Baijiu.