摘要
以浓香型白酒糟醅为研究对象,通过检测柔性仿生自动摊晾机及人工摊晾的糟醅入窖温度、理化性质(水分、酸度、淀粉含量、硬度、粘性等)、感官评价及均匀性等数据,研究自动晾摊机的应用对糟醅性质的影响.结果表明,经自动摊晾机处理后的糟醅温度为25～26℃,相较于人工摊晾的糟醅约高2℃;自动摊晾机处理后的糟醅发酵力为200～260 mg/(g·h),低于人工摊晾后糟醅的发酵力(250～400 mg/(g·h));两种摊晾方式处理后的入窖糟醅水分含量和糖化力基本一致,其中糟醅水分含量约57％、糖化力为13～16mL/(g·72h).此外,两种摊晾方式糟醅的温度、水分、糖化力和发酵力的分布均匀性基本一致.该研究论证了自动摊晾机在浓香型白酒中应用的可能性,为白酒生产的机械化、自动化摊晾提供了参考.
Abstract
Taking strong-flavor(Nongxiangxing)Baijiu Zaopei as the research object,by testing and analyzing data such as the pit-loading temperature,physicochemical properties(moisture,acidity,starch content,hardness,viscosity,etc.),sensory evaluation,and uniformity of the Zaopei by flexible bionic automatic spread-cooling machine and manually spread-cooling,the effect of the application of automatic spread-cooling machine on the prop-erties of Zaopei was demonstrated.The results showed that the temperature of the Zaopei by the automatic spread-cooling machine was 25-26 ℃,which was about 2 ℃ higher than that of the manually spread-cooling Zaopei.The fermentation power of the Zaopei processed by the automatic spread-cooling machine was 200-260 mg/(g·h),which was lower than the fermentation power of the mash processed by manual spread-cooling(250-400 mg/(g·h).The moisture content and saccharification capacity of the pit-loading Zaopei treated with two different spreading methods were basically the same,with a moisture of about 57％and saccharification power of 13-16 ml/(g·72 h).In addition,the temperature,moisture,saccharification power,and fermentation power distribution uniformity of the two types of spreading methods were basically consistent.The study demonstrated the possibility of the application of automatic spread-cooling machine in strong-flavor(Nongxiangxing)Baijiu,and provided a reference for mechanized and automatic spread-cooling of Baijiu production.
基金项目
宜宾五粮液股份有限公司项目(JSYJA2023004)
NETL
NSTL
万方数据