油莎豆白酒发酵工艺优化及其品质指标检测

以油莎豆饼和高粱为原料，分别采用固态和液态发酵工艺酿造油莎豆白酒，对油莎豆白酒的发酵工艺进行选择。在此基础上，采用单因素试验及正交试验探究发酵温度、糖化酶添加量以及活性干酵母添加量对油莎豆白酒发酵及理化指标的影响，从而确定油莎豆白酒的最佳固态发酵工艺条件，并对油莎豆白酒发酵过程中酒醅的发酵指标进行实时监测。结果表明，油莎豆白酒的最佳发酵工艺为固态发酵，最佳发酵工艺条件为发酵温度23 ℃，糖化酶添加量190 U/g、活性干酵母添加量0.5‰。在此优化条件下，油莎豆白酒的酒精度为9.2%vol，总酯含量为2.96 g/L，总酸含量为1.45 g/L，乙酸乙酯含量为2.42 g/L，出酒率达到41%。油莎豆白酒发酵过程中，酒精含量逐渐升高，最后趋于平缓，发酵结束后，酒精度达9.2%vol；发酵温度先上升后下降，第6天时酒醅温度达到峰值（27.9 ℃）；剩余淀粉含量逐渐下降，发酵结束后，淀粉消耗12.21%。

Optimization of fermentation process and quality indexes detection of Cyperus esculentus L. Baijiu

Using Cyperus esculentus L. cake and sorghum as raw materials, the C. esculentus L. Baijiu (Chinese liquor) was brewed by solid-state or liquid- state fermentation process, and the fermentation process of C. esculentus L. Baijiu was selected. On this basis, the effects of fermentation temperature, glucoamylase addition and active dry yeast addition on the fermentation and physicochemical indicators of the C. esculentus L. Baijiu were explored by single- factor experiments and orthogonal experiments, so as to determine the optimal solid-state fermentation process of the C. esculentus L. Baijiu, and the fermentation indicators of the fermented grains was monitored in real time during the fermentation process of C. esculentus L. Baijiu. The results showed that the optimal fermentation process for C. esculentus L. Baijiu was solid-state fermentation, the optimal fermentation process conditions were temperature 23 ℃, glucoamylase addition 190 U/g, and active dry yeast addition 0.5‰. Under these optimized conditions, the alcohol content of C. esculentus L. Baijiu was 9.2%vol, the total ester content was 2.96 g/L, the total acid content was 1.45 g/L, the ethyl acetate content was 2.42 g/L, and the liquor yield reached 41%. During the fermentation process of C. esculentus L. Baijiu, the alcohol content gradually increased, and finally tended to be flat. After the fermentation, the alcohol content reached 9.2%vol. The fermentation temperature first increased and then decreased, and the fermented grains temperature reached the peak value (27.9 ℃) on the 6th day. The remaining starch content gradually decreased, and the starch consumption was 12.21% after fermentation.