Study on semi-solid brewing technology and flavor analysis of lily multi-grain liquor

Authors

YOU Xiang-tao, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
YU Ji, Hunan Provincial Key Laboratory of Investigation and High-Value Utilization on Edible and Medicinal Resources, Jishou University, Jishou, Hunan 416000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
ZHANG ming, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
ZHANG bin, Hunan Provincial Key Laboratory of Investigation and High-Value Utilization on Edible and Medicinal Resources, Jishou University, Jishou, Hunan 416000, China
MA Cheng-jin, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Hunan Provincial Key Laboratory of Investigation and High-Value Utilization on Edible and Medicinal Resources, Jishou University, Jishou, Hunan 416000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

The technological conditions of semi-solid fermentation of lily multi-grain liquor were studied using lily and sorghum as the main raw materials, supplemented with rice and corn. Based on the single factor experiments, the saccharification and fermentation conditions of lily multi-grain liquor were optimized by orthogonal experiments and response surface experiments, and its flavor were also analyzed. The results showed that the optimal saccharification conditions were as followed: initial water content 55%, saccharification temperature 28 ℃, saccharification time 16 h, saccharification koji dosage 0.6%. Then the optimal fermentation parameters were: fermentation temperature 28 ℃, fermentation time 9 days, fermentation koji dosage 1.4%. The distilled basic liquor was obtained after distillation under the control of these conditions, the comprehensive liquor yield was (43.57±0.58)%, with the total acid content of (0.61±0.28) g/L and final ester content of (2.83±0.64) g/L. A total of 32 trace flavor substances were identified by GC-MS direct injection, which mainly included ethyl acetate, isoamyl alcohol, isobutanol, acetal, ethyl palmitate, and so on. The lily multi-grain liquor produced by brewing was the mainly fermented and grain flavor, tasting mellow, sweet and clean, and has the basic style characteristics similar to the Fen- flavor liquor.

Publication Date

3-28-2021

First Page

168

Last Page

174,227

DOI

10.13652/j.issn.1003-5788.2021.03.031

Recommended Citation

Xiang-tao, YOU; Ji, YU; ming, ZHANG; bin, ZHANG; and Cheng-jin, MA (2021) "Study on semi-solid brewing technology and flavor analysis of lily multi-grain liquor," Food and Machinery: Vol. 37: Iss. 3, Article 31.
DOI: 10.13652/j.issn.1003-5788.2021.03.031
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/31

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