尾穗苋粒发酵小曲清香型白酒的研究

尾穗苋粒淀粉含量高，分别采用固态和液态发酵方式探讨尾穗苋粒小曲清香型白酒的制备，并通过单因素及正交试验优化 糖化工艺。 结果表明，液态发酵出酒率比固态高12.5%，总酯和乙酸乙酯含量分别比固态高29.4%和16.7%，且香味突出。 最佳糖化工 艺条件为糖化酶添加量0.40%，糖化温度58 ℃，糖化时间2.5 h，180～200 ℃膨化苋粒、加入3倍体积的水糖化后，接种0.60%小曲酒曲 30 ℃发酵10 d。 在此条件下，55%vol的基酒出酒率达47.6%，甲醇含量≤0.6 g/L。小曲清香型白酒酒体清亮透明，清香纯正，酒体柔和 协调，口感绵柔，余味爽净。 产品各项指标符合GB/T 1078.2—2006《清香型白酒》要求。

Fermentation of Xiaoqu Fen-flavor Baijiu using Amaranthus tricolor seeds

Amaranthus tricolor seeds had high starch content, the preparation of Xiaoqu Fen-flavor Baijiu (Chinese liquor) was investigated by sol- id and liquid state fermentation respectively, and saccharifiction process was optimimized by single factor and orthogonal tests. The results showed that the liquor yield of liquid state fermentation was 12.5% higher than that of the solid state fermentation, and the total ester and ethyl acetate content of the Baijiu was 29.4% and 16.7% higher than the Baijiu with solid-state fermentation, and the fragrance was outstanding. The optimal saccharify- ing process was glucoamylase addition 0.40%, saccharification temperature 58 ℃, time 2.5 h, A. tricolor seeds puffing at 180-200 ℃, added with 3 times volumes of water for saccharification, distiller's yeast inoculum 0.60%, fermented at 30 ℃ for 10 d. Under the condition, the 55%vol base liquor yield was 47.6%, and the methanol content was ≤0.6 g/L. The Xiaoqu Fen-flavor Baijiu presented clear and transparent body, with pure fra- grance, delicate and harmonious taste, gentle mouthfeel and agreeable aftertaste. The physicochemical indexes fitted with the requirements of national standard GB/T 1078.2-2006 "Fen-flavor Baijiu".