摘要
该研究以淀粉糊化率和酸度为考察指标,采用单因素试验探究蒸料时间、蒸汽通量以及稻壳用量对入池酒醅蒸料效果的影响。在单因素试验的基础上,以淀粉糊化率为响应值,通过Plackett-Burman试验及响应面试验优化浓香型白酒扣盖蒸料的工艺条件,并将其与开盖蒸料工艺进行比较。结果表明,蒸料时间、蒸汽通量以及稻壳用量对入池酒醅的淀粉糊化程度影响显著(P<0.05或P<0.01),最佳蒸料工艺条件为蒸料时间95 min,蒸汽通量65%,稻壳用量330 kg。在此优化工艺条件下,入池酒醅的淀粉糊化率最高为(67.14±0.12)%。与开盖蒸料工艺相比,扣盖蒸料的入池酒醅的酸度、原酒产量及质量均无显著变化(P>0.05),其中酸度为(2.22±0.13)mmol/10 g、原酒出酒率为(38.11±0.11)%、己酸乙酯含量为(2.89±0.06)g/L,酒醅入池发酵过程中的温度变化趋势一致,说明扣盖蒸料工艺能够保证浓香型白酒的正常发酵。
In this study,using the starch gelatinization rate and acidity as evaluation indexes,the effects of steaming time,steam flux and rice husk addition on the steaming effect of fermented grains in the pool were investigated by single factor tests.On the basis of single factor tests,with the starch gelatinization rate as the response value,the process conditions for the lid-covering steaming of strong-flavor(Nongxiangxing)Baijiu were optimized by Plackett-Burman and the response surface tests,and compared with the lid-opening steaming process.The results showed that the steaming time,steam flux and rice husk dosage had significant effects on the starch pasting degree of fermented grains in the pit(P<0.05 or P<0.01),and the optimal steaming conditions were steaming time 95 min,steam flux 65%,and rice husk dosage 330 kg.Under the optimized process conditions,the highest starch gelatinization rate of fermented grains in the pit was(67.14±0.12)%.Compared with the lid-opening steaming process,there were no significant changes in the acidity of fermented grains in the pit,yield and quality of original liquor under the lid-covering steaming process(P>0.05),with the acidity of(2.22±0.13)mmol/10 g,the output rate of raw liquor of(38.11±0.11)%,and the content of ethyl hexanoate was(2.89±0.06)g/L.The trend of temperature change during the process of fermentation in the pooled of fermented grains was consistent,indicated that the lid-covering steaming process can ensure the normal fermentation of strong-flavor Baijiu.
作者
商海林
邢宪卿
吕志远
刘玉涛
张梦梦
赵巧珍
任广花
缪坤辰
苏静
SHANG Hailin;XING Xianqing;LV Zhiyuan;LIU Yutao;ZHANG Mengmeng;ZHAO Qiaozhen;REN Guanghua;MIAO Kunchen;SU Jing(College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,China)
出处
《中国酿造》
CAS
北大核心
2024年第6期233-238,共6页
China Brewing
基金
齐鲁工业大学(山东省科学院)“揭榜制”项目(2022JBZ01-06)
山东省自然科学基金面上项目(ZR2023MC089)。
关键词
浓香型白酒
入池酒醅
扣盖蒸料工艺
淀粉糊化率
响应面法
strong-flavor Baijiu
fermented grains in the pit
lid-covering steaming process
starch gelatinization rate
response surface methodology
