Development And Application Of A New Technology Of Luzhou Flavour Liquor Using Intact Sorghum As Raw Material

The intact surghum is used as raw material to develop a set of new Luzhou-flavor liquor brewing craft in this paper.The consumption of raw meterials,pollution and energy can be reduced by using this craft,while,the output rate of original liquor also can be improved.Besides,the fermentation containers for the craft are cellars which are equipped with mud or slates in the inner and the fermenting enzymes are XiaoQu(chinese koji)and DaQu(yeast for making Luzhou-flavour liquor).The craft is divided into the alcohol and flavor fermentation,which combined the traditional brewing crafts like using XiaoQu to saccharify sorghum and using DaQu to culture the beneficial brewing microorganisms by mixing the fermented grains and stacked grains.At the same time,the using of DaQu and rice husk can be obviously decreased while the output rate of original liquor can be promoted evidently.Mainly studies are as followed:(1)The pretreatment craft of raw meterials: crafts of soaking and boiling sorghum are included in the development of pretreatment craft.Using sorghums' cracking ratio and moisture content as experiment indexes.Using Single factor test and Box-Behnken response surface methodology as test methods.The results show that soaking the sorghum with 70?water for 9.7 h,water level is 16 cm higher than sorghum.Boiling the sorghum for 114 min and steaming them for 10 min are optimal conditions for the pretreatment craft.Under the conditions of those pretreatment,starch gelatinization is totally accomplished and the cracking ratio of sorghum is high enough for the proliferation of liquor-making microbes.(2)Alcohol fermentation craft: crafts of sorghum'saccharification and sorghum's fermentation are included in the development of alcohol fermentation craft.Using reducing sugar content and sensory analysis of sorghum as evaluation indexes,using time and height of saccharification box as experimental factors,using Single factor test and sensory analysis as test methods for the development of sorghum's saccharification craft.Besides,using alcohol content as mainly evaluation index for the development of sorghum fermentation craft,using the time of fermentation as experiment factor,using single factor test as test method.The optimal alcohol fermentation conditions are as followed: the height of saccharification box is 20 cm,the time of Saccharification and fermentation is 20 h and 12 d separately.The proportion of intact sorghum to distilled grains is 1:1.By using this new craft,the final alcohol content of fermented grains raises to(11.40±0.30)m L/100 g.(3)Flavor fermentation craft: the stacking craft of distilled grains,fermentation craft and chemical analysis and sensory analysis for original liquor are included in the the development of flavor fermentation craft.Using distilled grains' temperature and sensory analysis as evaluation indexes for craft of stacking distilled grains.Using stacking time and original stacking temperature as experiment factors.Using single factor test and sensory analysis as test methods.Besides,Fermentation craft's evaluation index are alcohol content of fermentated grains,the content of acidity and ester of orignal liquor,using fermentation time as experiment factor.Besides,using anonymous test as the test method for the orignal liquor's sensory evaluation and using gas chromatograph for orignal liquor's chemical evaluation.The results shows that the optimal flavour fermentation conditions are as followed: the stacking temperature of distilled grains is 39 ?,the time of the stacking and flavor fementation is 36 h and 60 d separately.Meanwhile,the output rate of the original liquor is(42.60±0.18)%(63°),the amount of acidity and ester of orignal liquor is(1.38±0.04)g/L,(4.94±0.03)g/L respectively.With the appliance of this craft,the products of this new craft has the typical aroma,taste and style of luzhou-flavor liquor.(4)The orginal liqour cost of the new brewing craft: considered the reality of the wokforces and the character of the brewing craft,this paper decided to use the orignal liqour as the costing subject.Using costing by product as the costing method.The result shows that the orignal liquor's cost of the new and traditional craft are 24.70(?/kg),27.88(?/kg)separately,the orignal liquor's cost of the new craft is lower than traditional craft 3.17(?/kg),the new bewing craft has obvious cost advantages and the new craft has the feasibility of further application and promotion.Conclusion: the new brewing craft with intact sorghum as raw meterial at the same time with distilling fermented grains and steaming sorghum seperately can reduce about 70% dosage of grain shell.By spinning off alcohol and flavour fermentation,the output rate of orignal liquor can be improved to(42.60± 0.18)%.Besides,through stacking distilled grains can decrease the dosage of 74 % of DaQu.Cost accounting of orignal liquor showes that the new brewing craft has a obvious advantage in cost of production,which indicates that the new craft is worthy to be applicated and promoted more widely.