Optimization of lid-covering steaming process of strong-flavor Baijiu by response surface methodology
In this study,using the starch gelatinization rate and acidity as evaluation indexes,the effects of steaming time,steam flux and rice husk ad-dition on the steaming effect of fermented grains in the pool were investigated by single factor tests.On the basis of single factor tests,with the starch gelatinization rate as the response value,the process conditions for the lid-covering steaming of strong-flavor(Nongxiangxing)Baijiu were optimized by Plackett-Burman and the response surface tests,and compared with the lid-opening steaming process.The results showed that the steaming time,steam flux and rice husk dosage had significant effects on the starch pasting degree of fermented grains in the pit(P＜0.05 or P＜0.01),and the optimal steaming conditions were steaming time 95 min,steam flux 65％,and rice husk dosage 330 kg.Under the optimized process conditions,the highest starch gelatinization rate of fermented grains in the pit was(67.14±0.12)％.Compared with the lid-opening steaming process,there were no significant changes in the acidity of fermented grains in the pit,yield and quality of original liquor under the lid-covering steaming process(P＞0.05),with the acidity of(2.22±0.13)mmol/10 g,the output rate of raw liquor of(38.11±0.11)％,and the content of ethyl hexanoate was(2.89±0.06)g/L.The trend of temperature change during the process of fermentation in the pooled of fermented grains was consistent,indicated that the lid-covering steaming process can ensure the normal fermentation of strong-flavor Baijiu.
strong-flavor Baijiufermented grains in the pitlid-covering steaming processstarch gelatinization rateresponse surface methodology
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