Application Of Xiaoqu Liquor Distiller's Draff On Soybean-flavor Liquor

Soybean-flavor liquor, as a traditional rice wine product, is made by rice as raw materials. Because if its unique raw material, fermention, distilling and aging method, the kinds and contents of organic acid and ester in soybean-flavor liquor are comparatively less than traditional solid liquor. In order to enhance the flavor of soybean-flavor liquor, Xiaoqu liquor distiller's draff on starter-making and fermentation were studied. The main results were as follows:(1)The conditions of starter-making with draff were optimized.According to the results of single factor test and orthogonal experiment, the optimum conditions were to make starter in 42? with Xiaoqu liquor distiller's draff for rice(10%) and for auxiliary material(30%). In this condition, saccharifying ability was 52.00%, while the fermenting ability 66.08% and acidity 0.85 g/L.Among the most important influences on saccharifying ability, draff for auxiliary material took the first place, while draff for rice second and fermentation temperature third.(2)The fermentation technical conditions of application of draff were optimized.Through the single factor, response surface methodology were used to optimize fermentation technical conditions of application of draff. The results showed that different draff and fermentation temperature had significant effect to the total ester which contained 10.00% of draff added after fermentated five days in the temperature of 31 ?.With the optimized conditions, total ester value reached 1.49g/L.Compared to the contrast, the aldehydes, alcohols, esters, ketones, acids and beta benzyl ethanolof best soybean-flavor liquor were increased.