花椒酒固态发酵工艺研究

以柠檬烯含量、芳樟醇含量和感官评分为指标,对花椒酒的固态发酵工艺进行研究,采用正交实验优化了工艺条件,并利用气相色谱-质谱法（GC-MS）进一步对花椒酒的风味成分进行分析鉴定。结果表明:红花椒适于花椒酒酿制,最佳酿造工艺条件为花椒用量0.4%、花椒粉碎度60目、酿造时间9 d,所得花椒酒中柠檬烯和芳樟醇分别为45.4 mg/L和39.8 mg/L,感官评分90分。柠檬烯、芳樟醇、月桂烯、乙酸芳樟酯、（-）-4-萜品醇、桉叶油醇、α-松油醇等与乙醇、正丙醇、叔丁醇、乙酸乙酯、异丁醇、异戊醇、乙缩醛等共同构成了花椒酒的典型风味。 

Research of solid fermentation technology of Zanthoxylum bungeanum liquor

The content of limonene and linalool,sensory evaluation as indexes,the brew technology of Zanthoxylum bungeanum liquor by solid fermentation was researched and the orthogonal test was designed to optimize the brew technology.The flavor compounds of Z. bungeanum liquor were further analyzed by gas chromatography-mass spectrometry( GC- MS).The results indicated that red Z.bungeanum was suitable for brewing Z.bungeanum liquor,the optimum process conditions were Z. bungeanum content 0.4%,particle size 60- mesh,brewage time 9days.Under the optimum condition,limonene was 45.4 mg / L,linalool was 39.8 mg / L in the Z. bungeanum liquor,sensory evaluation was 90. Zanthoxylum bungeanum contributed to limonene,linalool,linalyl acetate,(-)- 4-terpineol,cineole,etc and ethanol,1- propanol,tert- butanol,ethyl acetate,2- methyl-1- propanol,acetal,etc were fermented by microorganism.These compounds constituted typical flavor of Z.bungeanum liquor.