一种评价酱香型白酒酿造过程高粱蒸煮程度的技术研究

为了建立一种评价酱香型白酒酿造过程中高粱蒸煮程度的技术，将传统的依靠经验的评价方式转变为依靠数据的方式。该文基于酶解法的原理建立了一种评价高粱蒸煮程度的糊化度模型。探明了不同生产参数对高粱蒸煮糊化度指标的影响，发现粉碎度、润粮温度、粮醅酸度、蒸煮压力和高粱硬度与糊化度指标之间呈正相关关系；粮醅返生时间与糊化度指标之间呈负相关关系。最后建立了实际生产过程中高粱蒸煮程度评价标准，即“七分熟”对应的糊化度指标数据为10%～16%、“八分熟”对应的糊化度指标数据为25%～32%，有助于科学的评价酱香型白酒下沙、糙沙生产过程粮食蒸煮程度。

Evaluation technology of the cooking degree of sorghum in the brewing process of sauce-flavor Baijiu

In order to establish a technology to evaluate the cooking degree of sorghum in the brewing process of sauce-flavor Baijiu(Chinese liquor),the traditional evaluation method based on experience was transformed into the method relying on data,and a gelatinization degree model was established to evaluate the cooking degree of sorghum based on the principle of enzymatic hydrolysis.The effects of different production parameters on the gelatinization index of sorghum cooking were investigated.It was found that there was a positive correlation between comminution degree,moistening temperature,acidity of fermented grains,cooking pressure,sorghum hardness and gelatinization index.There was a negative correlation between retrogradation time of fermented grains and gelatinization index.Finally,the evaluation criteria of the cooking degree of sorghum in the actual production process was established,the evaluation criteria of"Qifen Shu"(steam till 70%well done)were corresponding to the gelatinization index of 10%-16%,and"Bafen Shu"(steam till 80%well done)was corresponding to the gelatinization index of 25%-32%.The technology and relevant data standards for evaluating the cooking degree of sorghum established in this study were helpful for the scientific evaluation of the cooking degree of grains in the production process of"Xia Sha"and"Zao Sha"of sauce-flavor Baijiu.