Research on brewing technology of bran sauce Baijiu and trace composition analysis

Authors

LI Mingzhu, College of Food Engineering, Qingdao Institute of Technology, Qingdao, Shandong 266300, ChinaFollow
LI Yuanjie, Inner Mongolia Zuihuo Wine Industry Co., Ltd., Chifeng, Inner Mongolia 024231, China
HOU Xiaolin, College of Food Engineering, Qingdao Institute of Technology, Qingdao, Shandong 266300, China
FENG Jinxiao, College of Food Engineering, Qingdao Institute of Technology, Qingdao, Shandong 266300, China

Abstract

Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum was 79.0%, the the addition amount of rice husk was 5.0%, the addition amount of yeast was 7.0%, and the addition amount of bran koji was 7.0%, the alcohol content in fermented grains was 5.96%. The sensory score of the bran sauce Baijiu distilled by this process was 72.1, and the sensory score was 86.3 after six months of aging. The wine has rich ingredients and outstanding sauce-flavor. Conclusion: The requirements of the fermentation process of sauce-flavored Baijiu, and the obtained product had typical characteristics of sauce-flavored Baijiu.

Publication Date

10-30-2023

First Page

183

Last Page

189

DOI

10.13652/j.spjx.1003.5788.2022.81191

Recommended Citation

Mingzhu, LI; Yuanjie, LI; Xiaolin, HOU; and Jinxiao, FENG (2023) "Research on brewing technology of bran sauce Baijiu and trace composition analysis," Food and Machinery: Vol. 39: Iss. 9, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.81191
Available at: https://www.ifoodmm.cn/journal/vol39/iss9/28

References

[1] 王旭亮, 张五九, 王德良, 等. 中国三大香型白酒典型产区气候环境特性研究[J]. 酿酒科技, 2019（3）: 44-51. WANG H L, ZHANG W J, WANG D L, et al. Climate & environment characteristics of typical producing areas of Baijiu of three main flavor types[J]. Liquor-Making Science & Technology, 2019（3）: 44-51.
[2] 张健, 范奇高, 陆伦维, 等. 浅析酱香型白酒发展现状及趋势思考[J]. 中国酿造, 2022, 41（4）: 234-238. ZHANG J, FAN Q G, LU L W, et al. The scavenging effect of flavonoides on superoxide radicals with fluorimetry[J]. Food Research and Development, 2022, 41（4）: 234-238.
[3] 戴奕杰, 李宗军, 田志强. 酱香型白酒大曲和糟醅的细菌多样性分析[J]. 食品科学, 2019, 40（4）: 152-159. DAI Y J, LI Z J, TIAN Z Q. Analysis of bacterial diversity in Daqu and fermented grains for maotai-flavor liquor[J]. Food Science, 2019, 40（4）: 152-159.
[4] 周秋爽. 应用混合曲生产酱香型白酒液态发酵的工艺优化及理化性质研究[D]. 沈阳: 沈阳农业大学, 2020: 4-8. ZHOU Q S. Optimization of liquid fermentation process and study on physicochemical properties of maotai-flavor liquor produced by mixed koji[D]. Shenyang: Shenyang Agricultural University, 2020:4-8.
[5] 袁再顺, 胡萍, 陈乾, 等. 破堆移位解决酱香酒冬季堆积发酵异常研究[J]. 食品与机械, 2019, 35（4）: 14-19. YUAN Z S, HU P, CHEN Q, et al. Study on the abnormality among accumulation and fermentation of Maotai-flavor liquor in winter by turning and translocation stacking[J]. Food & Machinery, 2019, 35（4）: 14-19.
[6] 王贵玉. 中华酒魂: 谈中国酿酒技艺传承和创新发展（下）[J]. 酿酒, 2022, 49（1）: 2-4, 11. WANG G Y. Spirit of chinese liquor-Talking about the inheritance and innovative development of Chinese liquor making techniques （part 2） [J]. Liquor Making, 2022, 49（1）: 2-4, 11.
[7] 许玲. 国井绵雅酱香型白酒工艺研究[D]. 济南: 齐鲁工业大学, 2019: 1-3. XU L. Study on technology of GuoJing Mianya maotai-flavor Baijiu[D]. Jinan: Qilu University of Technology, 2019: 1-3.
[8] 杜鑫, 李静雯, 许译文, 等. 贵州麸曲酱香型白酒采用菌种及制曲工艺特点[J]. 酿酒, 2019, 46（4）: 45-47. DU X, LI J W, XU Y W, et al. The strains used in Guizhou bran koji maotai-flavor liquor making and characters of the koji making process[J]. Liquor Making, 2019, 46（4）: 45-47.
[9] 张杰, 程伟, 彭兵, 等. 一种多粮复合香型白酒的酿造工艺研究[J]. 酿酒, 2020, 47（3）: 39-43. ZHANG J, CHENG W, PENG B, et al. Research on brewing techniques about a kinds of multi-grain composite flavor liquors[J]. Liquor Making, 2020, 47（3）: 39-43.
[10] 国家卫生和计划生育委员会. 酒中乙醇浓度的测定: GB 5009.225—2016[S]. 北京: 中国标准出版社, 2016. The National Health and Family Planning Commission. Determination of ethanol concentration in alcohol: GB 5009.225—2016[S]. Beijing: China Standards Press, 2016.
[11] 安徽省浓香型白酒标准化技术委员会. 固态发酵酒醅分析方法: DB34/T 2264—2014[S]. 合肥: 安徽省质量技术监督局, 2014. Anhui Nongxiangxing Baijiu Standardization Technical Committee. The analysis method of Solid-state fermented grains: DB34/T 2264—2014[S]. Hefei: Anhui Provincial Bureau of Quality and Technical Supervision, 2014.
[12] 国家标准化管理委员会. 白酒分析方法: GB/T 10345—2007[S]. 北京: 中国标准出版社, 2007. Standardization Administration. Analyticalmethods of Baijiu: GB/T 10345—2007[S]. Beijing: China Standards Press, 2017.
[13] 王艳晓, 张雯雯. 气相色谱法在白酒检测中的应用[J]. 化工设计通讯, 2020, 46（8）: 121, 125. WANG Y X, ZHANG W W. Application of gas chromatography in liquor detection[J]. Chemical Engineering Design Communications, 2020, 46（8）: 121, 125.
[14] 黄瑜, 杨帆, 李江华, 等. 小麦原料微生物组成对高温大曲风味的影响[J]. 食品与发酵工业, 2021, 47（20）: 22-29. HAUNG Y, YANG F, LI J H, et al. Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu[J]. Food and Fermentation Industries, 2021, 47（20）: 22-29.
[15] 宋哲玮, 杜海, 聂尧, 等. 酱香型白酒发酵过程中核心酵母的鉴别及其功能[J]. 微生物学通报, 2020, 47（11）: 3 504-3 514. SONG Z W, DU H, NIE Y, et al. Identification of core yeasts and their functions in the fermentation process of Maotai-flavor Baijiu[J]. Microbiology, 2020, 47（11）: 3 504-3 514.
[16] DING Y Q, ZHOU L B, WANG C, et al. Research advance in glutinous sorghum for making sauce-flavor liquor in China[J]. Biotechnology Bulletin, 2019, 35（5）: 28-34.
[17] 孙炜方. 麸曲酱香白酒生产工艺及堆积发酵对风味物质影响的研究[D]. 沈阳: 沈阳农业大学, 2019: 13-20. SUN W F. Production process of branmaotai-flavor liquor and influence of accumulation fermentation on flavor substances[D]. Shenyang: Shenyang Agricultural University, 2019: 13-20.
[18] 张春林, 杨亮, 李喆, 等. 酱香型白酒二轮次堆积酒醅微生物群落与理化指标相关性研究[J]. 中国酿造, 2021, 40（11）: 31-36. ZHANG C L, YANG L, LI Z, et al. Correlation between microbial community and physicochemical indexes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu[J]. China Brewing, 2021, 40（11）: 31-36.
[19] 王邦坤, 张维山. 北方大曲酱香酒云门陈酿高温堆积发酵工艺探讨[J]. 酿酒, 2019, 46（3）: 40-42. WANG B K, ZHANG W S. Research on the high temperature stacking fermentation technology applied in the production process of northmaotai-flavor Daqu Yunmen aging liquor[J]. Liquor Making, 2019, 46（3）: 40-42.
[20] 杨萍, 胡萍, 樊敏, 等. 酱香型酒曲及窖内酒醅挥发性成分的分析[J]. 中国酿造, 2018, 37（11）: 166-171. YANG P, HU P, FAN M, et al. Analysis of the volatile components from Jiuqu and fermented grains in the pits of the sauce-flavor Baijiu[J]. China Brewing, 2018, 37（11）: 166-171.
[21] 吴再节, 常强, 李新民, 等. 酿造酒醅生化产物分布研究[J]. 酿酒科技, 2017（11）: 57-60. WU Z J, CHANG Q, LI X M, et al. Distribution of biochemical products in fermented grains[J]. Liquor-Making Science and Technology, 2017（11）: 57-60.