摘要
在青稞酒生产中,辅料稻壳质量的好坏及清蒸效果直接影响青稞酒的质量。稻壳在参与发酵的过程中会产生糠醛,糠醛是白酒中的呈香物质,能赋予白酒以特殊的香味,但含量过高会使白酒产生糠霉味、燥辣味,从而影响青稞酒的质量。通过精选清蒸的方法水解稻壳中一部分的多缩戊糖,经过处理的稻壳参与青稞酒发酵,最终利用气相色谱-质谱联用仪进行分析原酒中的糠醛含量的变化。
In the production process of Highland-barley liquor,the quality and the steaming effect of the rice husk as auxiliary material can directly affect the quality of the liquor produced.Furfural is a fragrant substance in Baijiu,which is produced in the process of fermentation and can contribute some special aroma,but it will cause the liquor tastes mildew and spicy if the content is too high,thus affecting the quality of highland-barley liquor.In this study,we use the method of selective and steaming rice husk to eliminate partial polypentose saccharide hydrolyzed by rice husk.The treated rice husk was involved in the fermentation of highland-barley.Then,the furfural in the raw liquor was analyzed by gas chromatography-mass spectrometry.
作者
李玉英
喇录忠
孙海浪
张松
梁鼎
唐东恒
赵文娟
薛晓晴
张天俊
刘有升
冯声宝
LI Yuying;LA Luzhong;SUN Hailang;ZHANG Song;LIANG Ding;TANG Dongheng;ZHAO Wenjuan;XUE Xiaoqing;ZHANG Tianjun;LIU Yousheng;FENG Shengbao(Huzhu Highland Barley Wine Co.,Ltd.,Huzhu 810500,Qinghai,China)
出处
《酿酒》
CAS
2021年第2期92-95,共4页
Liquor Making
关键词
青稞酒
清蒸
稻壳
糠醛
Highland-barley Baijiu
Steaming
rice husk
Furfural
