固态法白酒糟醅添加黄原胶保水发酵研究

Study on Adding Xanthan Gum to Fermentative Material of Traditional Baijiu

[目的]提升糟醅的保水能力,增加糟醅的液相含量。[方法]以特香型白酒为研究对象,分别进行糟醅添加黄原胶的模拟酿造试验(1.5%添加量、稻壳用量减少10%)与车间窖池试验(0.7%添加量),分析保水发酵对白酒酿造的影响。[结果]黄原胶具有良好的保水作用,上层/粮糟层水分升高,上下层/粮糟层与底糟层水分差异变小,水分含量与糟醅酒精度正相关,与酸度无明显相关性。模拟酿造试验发现基酒总酸总酯含量升高,表现出“增乙抑乳”与降低高级醇含量的作用。车间试验面糟酒、粮糟酒出酒数与总产量均增加,粮糟层基酒总酯含量更高,而底糟酒出酒数下降,己酸、己酸乙酯含量更低;粮糟酒感官评价优于对照组。[结论]添加一定比例的黄原胶可增强糟醅的保水能力,提升基酒总酯含量,本研究为固态法白酒糟醅改良、降低稻壳用量、提升基酒质量提供了新的思路。

Objective:Improve the water retention of fermentative material and increase the liquid phase content.Methods:Taking texiangxing baijiu as the research object,the simulated brewing test of adding xanthan gum to fermentative material(1.5%addition,10%reduction of rice hull)and workshop pit test(0.7%addition)were conducted to analyze the effect of water retention and fermentation on liquor-making.Results:Xanthan gum had a good water retention effect,the moisture in the upper or fermentative material layer rose and the alcohol content of fermentative material was positively correlated with the moisture content.The total acid and total ester content of crude baijiu increased in simulated brewing trials,showing the effects of increasing the content of ethyl acetate,reducing ethyl lactate and reducing higher alcohols.An increase in the baijiu yield of fermented grains and total production in the workshop trials,while a decrease in the yield of bottom spent grains;higher total ester content in the crude baijiu and lower caproic acid and ethyl caproate content in the baijiu of bottom spent grains;the sensory evaluation of baijiu yield of fermented grains was better than that of the control group.Conclusion:Adding a certain proportion of xanthan gum can enhance the water retention capacity of fermentative material and increase the total ester content of crude baijiu.This study provided a new idea for improving fermentative material of traditional baijiu,reducing the amount of rice hull and improving the quality of baijiu.