半固态发酵法酿造苦荞小曲酒糖化工艺优化

为提高半固态发酵法酿造苦荞小曲酒中苦荞的淀粉转化率和出酒率，考察糖化工艺中小曲添加量、糖化时间、糖化温度对其还原糖含量和淀粉含量的影响。在单因素试验基础上，利用正交试验优化糖化工艺，对苦荞小曲酒进行感官品评及理化指标检测，并采用气相色谱-质谱联用法（GC-MS）分析其挥发性风味成分。结果表明，最佳糖化工艺为：小曲添加量0.6%，糖化时间25 h，糖化温度30 ℃。在此优化条件下，苦荞小曲酒清亮透明，香气自然，清香纯正，酒体醇和，香味协调，余味较长；其酒精度为51.3%vol、平均出酒率为57.25%、总酸含量为0.656 g/L、总酯含量为1.95 g/L，感官评分为83分；并共检测出31种挥发性物质，其中酯类14种、酸类3种、醇类9种、其他类5种。

Optimization of saccharification process of tartary buckwheat Xiaoqu Baijiu brewed by semi-solid fermentation

To improve the starch conversion rate of tartary buckwheat and Baijiu (Chinese liquor) yield in tartary buckwheat Xiaoqu Baijiu brewed by semi- solid fermentation, the effects of Xiaoqu addition, saccharification time and temperature on the content of reducing sugar and starch during the saccharification process were investigated, and the saccharification process was optimized by orthogonal tests based on single factor tests. Then, the sensory of tartary buckwheat Xiaoqu Baijiu was evaluated, the physical and chemical indicators were determined, and the volatile flavour components were analyzed by GC-MS. The results showed that the optimal saccharification process was obtained as follows: Xiaoqu addition 0.6%, saccharification time 25 h, and temperature 30 ℃. Under these optimal conditions, the tartary buckwheat Xiaoqu Baijiu was clear and transparent, with natural aroma, pure fragrance, mellow body, coordinated aroma and long aftertaste. The alcohol content was 51.3%vol, the average Baijiu yield was 57.25%, the total acid content was 0.656 g/L, the total ester content was 1.95 g/L, and the sensory score was 83. There were 31 kinds of volatile substances detected, including 14 esters, 3 acids, 9 alcohols, and 5 others.