以箭竹为辅料酿造小曲酒工艺优化研究

以香蕉、芒果、六堡茶汤为主要原料，佰生优益生菌果蔬酵素发酵菌为菌种，研制发酵型香蕉复合果汁饮料，通过单因素和响应面试验确定最优发酵工艺条件，并对其可溶性固形物、蛋白质等营养活性成分含量变化情况进行研究。结果表明：最佳发酵工艺条件为香蕉浆50%，芒果汁5%，白砂糖添加量6%、佰生优益生菌果蔬酵素发酵菌接种量0.04%、茶汤添加量5.0%，发酵时间5.0 d，发酵温度34 ℃，此条件下得到的饮料色泽淡黄透亮、具有香蕉和芒果固有的浓郁香味，酸甜适中，其可溶性固形物、可滴定酸度、蛋白质、总糖、总多酚的含量分别为16.80%、1.20 g/kg、10.90 mg/100 g、9.91 g/100 g、0.38 mg/mL。其中总糖和总多酚在整个发酵过程中变化较小，处于稳定状态，而可滴定酸度、蛋白质呈明显上升状态，可溶性固形物变化不稳定，总体呈上升趋势。

Optimization of Xiaoqu Baijiu technology with arrow bamboo as auxiliary material

To relieve the off-flavors in Xiaoqu Baijiu (Chinese liquor) caused by chaff, the technology of Xiaoqu Baijiu with arrow bamboo as auxiliary material was researched. In this paper, the effects of the comminution size and addition of arrow bamboo, the type of Xiaoqu and the temperature of loading the cellar on the arrow bamboo Xiaoqu Baijiu were studied. The results showed that arrow bamboo 7.0 mm-long and 3.0 mm-wide was suitable for solid-state liquor making auxiliary material of Xiaoqu Baijiu. The arrow bamboo should be steamed for 1 h before use, with an addition of 7%. Xiaoqu in Luzhou was selected, and the temperature of loading the cellar was 24 ℃. The results of physicochemical analysis and sensory evaluation showed that under the optimized conditions, the liquor yield, the total acid content, and the total ester content were over 47%, 685.3 mg/L, and 1 071.5 mg/L, respectively, which reached the standard of superior Baijiu. The Xiaoqu Baijiu with pure fragrance was soft and harmonious, mellow, sweet and pure. Besides the compound aroma with ethyl acetate as the main body, the Xiaoqu Baijiu also had the unique fragrance of arrow bamboo.