| Amaranthus caudatus is widely planted in some areas of Guizhou,with rich nutrients and high starch content in its seeds.However,the processing method is simple,and it is mainly used for making rice candy or direct consumption,resulting in low economic benefits.On the other hand,the Maotai-flavor Baijiu industry in Guizhou Province is mature,the consumption market is broad,and the economic benefits are good,but the brewing raw materials and liquor style are relatively simple.At the same time,from the perspective of component composition,Amaranthus caudatus has great potential for brewing.Therefore,this topic took Amaranthus caudatus as raw material to produce Maotai-flavor Baijiu,and carried out systematic research on its production technology,types of distiller’s yeast,raw material ratio,saccharification technology,etc.The aim is to develop a complete process for brewing Amaranthus caudatus Maotai-flavor Baijiu,to make the quality of the liquor reach the national standard for high-grade Maotai-flavor Baijiu,and to improve its liquor yield as much as possible.This study not only broadened the processing method of Amaranthus caudatus,but also enriched the raw materials and flavor of Maotai-flavor Baijiu,providing a reference for the brewing of Maotai-flavor Baijiu with other raw materials.The main research results are as follows:1.The starch content,protein content,and fat content of Amaranthus caudatus seeds were 66.38%,16.64%,and 8.27%,respectively.The starch content of Amaranthus caudatus grains is similar to that of traditional brewing material sorghum,which has great brewing potential.2.Amaranth grains were used to brew Maotai-flavor Baijiu according to Kunsha process and Suisha process of Gaoliang Maotai-flavor Baijiu.The third round saw the particle shape of the raw material dissipate,thus precluding it from being brewed in the following one.As the number of rounds increased,the liquor yield decreased steadily;the cumulative liquor yield of Kunsha and Suisha processes in three rounds was 8.77% and 9.70%,respectively.3.Aiming at the characteristics of Amaranthus caudatus,such as small grains,thin seed coat,poor cooking resistance,and inability to conduct multiple rounds of brewing,a new brewing process was designed to enable it to conduct four rounds of brewing.The main task is to adjust the grain moistening method,grain steaming time,and distillation method to control the gelatinization degree of raw materials during each brewing cycle.The cumulative wine yield of its four rounds increased to 17.19%,which was 96.01% and 77.22% higher than that of the Kunsha process and the crushed sand process,respectively.Using the yield and sensory score as indicators,the effects of koji types on brewing performance were studied.The yield of wine decreased steadily as the brewing rounds augmented,and the sensory score initially rose before diminishing.The production rate of amaranth soy sauce flavor Baijiu and the sensory score of each round were the highest when using distiller’s yeast 3.The cumulative production rate of four rounds was 20.89%,and the average sensory score of four rounds was 11.33 points.Therefore,distiller’s yeast 3 was used for subsequent process optimization.4.The effects of raw material treatment on brewing performance were studied using alcohol yield,total acids,total esters,solids,and sensory scores as indicators.Results With the increase of brewing cycles,the yield and total acid content of pure Amaranthus caudatus,Amaranthus caudatus mixed with 20% distiller’s grains,and Amaranthus caudatus mixed with 20% sorghum gradually decreased,while the total ester content first increased and then decreased;After expansion,the liquor yield of Amaranthus caudatus first decreased,then increased and then decreased,and the total acid and ester content gradually decreased.Amaranthus caudatus mixed with 20%sorghum has the highest cumulative liquor yield in four rounds,which is 25.82%,and the comprehensive indicators of each round of liquor are the best.The average sensory score of the four rounds is only second to Amaranthus caudatus mixed with20% distiller’s grains,which is 12.67 points.The sensory score of amaranth mixed with 20% distiller’s grains was the best,with an average sensory score of 12.92 points in four rounds.After comprehensively considering various indicators,the raw material treatment method of amaranth mixed sorghum was selected for subsequent process optimization.The effects of sorghum ratio on brewing performance were studied using alcohol yield,total acids,total esters,solids,and sensory scores as indicators.Results With the increase of sorghum ratio,the liquor yield,total acid and ester content gradually increased,and the sensory score first increased and then decreased.As the number of turns increases,the total acid content of each sorghum proportion gradually decreases,and the total ester content,except for the sorghum proportion of 40%,continues to rise,the rest of the proportion first rises and then decreases.When the proportion of sorghum is 30%,the comprehensive sensory score is the best,with an average sensory score of 15.10 points in four rounds.When the proportion of sorghum is 40%,the cumulative liquor yield rate of four rounds is the highest,30.69%.Other indicators,such as total acid and total ester,are the best,and all meet the national standard for superior soy sauce flavor Baijiu.After comprehensive consideration of liquor yield and quality,a sorghum ratio of 40% was ultimately selected for subsequent saccharification process optimization.5.An examination of the influence of various saccharification techniques on brewing proficiency was conducted,with alcohol yield and sensory rating as indicators.Through single factor and orthogonal experiments,the optimal saccharification process was determined as follows: the water content of Amaranthus caudatus was 41%,the amount of saccharifying enzyme used in each round was 3 ‰,and the amount of yeast used in each round was 15%.The yield of liquor in two rounds was 24.75%,with an average sensory score of 19.3 under these conditions.According to the optimized process,four rounds of brewing and blending of Amaranthus caudatus soy sauce flavor Baijiu were carried out with 10 kg raw materials.The final liquor yield is 36.86%,the total acid content is 1.66 g/L,the total ester content is 4.33 g/L,and the solid content is 0.09 g/L.All physical and chemical indicators met the national standard for high-grade Maotai-flavor Baijiu,and the liquor yield increased by 76.45% compared with that before the process optimization. |
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