Study on the Effect of Bamboo Leaves as Liquor Auxiliary Materials on the Quality of Liquor Yang Jieyu, Yu Ying, Zhang Yanli, Wang Qian, Yi Guilin, Yu Xuejun Bran husk is one of the most commonly used auxiliary materials in the process of liquor brewing, which can provide excellent adhesion conditions for the growth and reproduction of microorganisms in the process of liquor brewing, but it is necessary to control the steaming process, otherwise it is easy to bring peculiar odors to the liquor body, and the bran husk is limited by the season. Bamboo leaves are rich in bamboo fibers, the microstructure of bamboo fibers has good hardness and water absorption, and has the structural basis as auxiliary liquor brewing accessories, and bamboo leaves contain polyphenols, polysaccharides and other active substances, the use of bamboo leaves instead of bran husk brewing costs are lower, but also can improve the added value of bamboo leaf resources.
Therefore, this study intends to select the abundant bamboo leaves in Yibin, and mix them with bran husk as the liquor making auxiliary materials in different proportions, so as to provide a theoretical basis and scientific support for the development of bamboo leaves as liquor accessories and the research and development of liquor products.
1 Materials and methods.
1.1 Materials and Reagents.
Bitter bamboo leaves, ci bamboo leaves, cotton bamboo leaves, fragrant Daqu fine powder, bran husk, sorghum, rice, glutinous rice, wheat, corn.
1.2 Instruments and equipment.
Blast drying oven, 2500w crusher, induction cooker, moisture speed tester, wine steamer, alcohol meter, gas chromatography-mass spectrometer.
1.3 methods.
1.3.1 Winemaking process and operation points.
Refer to the production process of strong flavor liquor.
Preparation of auxiliary materials: the leaves of bitter bamboo, cotton bamboo and bamboo, and bamboos were washed and dried respectively, broken into small bamboo leaves with a width of (4 6) mm x (4 6) mm and (4 6) mm, and the excessively fine bamboo leaves were sieved to obtain three kinds of bamboo leaves; The chaff shell and bamboo leaves were steamed for 30min before use.
The proportions of raw materials and koji medicine crushing: sorghum, rice, glutinous rice, wheat and corn were respectively; Crushed coarseness 6 8 petals, coarse powder 70 80, fine powder 20 30.
Moisten the grain: plane the grain into a pit, pour hot water with 75 85 grain mass fraction 40 50 and mix evenly, mix in the auxiliary materials of grain quality 30, and moisten the grain for 40 60min.
Steamed grain: Steamed grain should be done without raw heart inside, no adhesion outside, cooked but not greasy, and the total steaming time is 90 120min.
Retort and measure the water: Immediately after the grain trough is retorted, it is flattened and folded, and the wine is more than 90 water, and the water is controlled in the range of 50 54.
Spread and dry, lower the song: the grain trough after the water is spread and spread to cool down, and when the temperature drops to 28 32, sprinkle the strong fragrance Daqu with the amount of grain 18 22, and mix evenly.
Fermentation: grain grains are soft and ripe but not greasy, loose and not rough; Fermentation time 60-90d.
Distillation and liquor: add grain, a certain proportion of chaff and bamboo leaves to the fermented wine tank (the addition amount of bitter bamboo leaves, cotton bamboo leaves, and Cizhu leaves respectively accounts for the total mass of auxiliary materials) according to the mass ratio of auxiliary materials: grain: mother trough is 03：1.0：4.The ratio of 0 is mixed and mixed, lightly sprinkled and evenly spread, and the wine is picked with quantity and quality.
2Results and Analysis.
2.1 Effect of different bamboo leaf addition amounts on wine yield.
The yield of liquor can be judged by the level of liquor production efficiency. As can be seen from Figure 1, the yield of wine is 32 when bamboo leaves are not added to the winemaking accessories83 , the wine yield was higher than 30 after adding Phyllostachys spp. leaves, P. mianensis leaves or P. chinensis leaves, and the wine yield when adding Phyllostachys chinensis leaves was always slightly higher than that of the control group (P 0.).05), in the previous study, it was also found that the 60 ethanol extracts of Phyllostachys spp. leaves, P. mianzhu leaves and Phyllostachys sinensis leaves had no effect on yeast growth4, and the wine yield rate when adding Phyllostachys spp. leaves was slightly higher than that of the control group. It can be seen that when the excipients of liquor brewing are added with bitter bamboo leaves, Mianzhu leaves or Cizhu leaves, there is no significant effect on the liquor yield in the brewing process (p 0.).05), indicating that three kinds of bamboo leaves are feasible as auxiliary materials for winemaking.
2.2 Effect of different bamboo leaf additions on total acid content in wine.
Acids are important flavor substances of liquor, and the acid content of liquor in China is generally 03～1.5g l, the total acid content is too little or too high, which can make the wine taste uncomfortable. As can be seen from Figure 2, the total acid content in the wine was significantly different with the change of bamboo leaf addition (p 0.).05）。With the increase of the addition of Phyllostachys spp. leaves in the winemaking excipients, the total acid content in the wine decreased first and then increased, and when the addition amount of Phyllostachys spp. leaves was 100, the total acid content was higher than that of the control. With the increase of the addition of leaves of bamboo, the total acid content of the wine increased first and then decreased, and the total acid content was always higher than that of the control: with the increase of the addition of the leaves of the winemaking adjunct, the total acid content in the wine first increased, then decreased and then increased, and the total acid content was always higher than that of the control. It can be seen that the acid content in the wine can be increased when the leaves of Bamboos mianzhu or Bamboos sinensis are replaced by the chaff husks, while the content of acids in the wine was lower than that of the control when the amount of Bitter bamboo leaves was 75. When the addition amount of the three bamboo leaves was 25 75, the total acid content of the affected liquor was in the order of Bamboo, Bamboo, and Bitter bamboo.
2.3 Effect of different bamboo leaf additions on total ester content in wine.
Esters are the backbone flavor components of liquor, which play an extremely important role in the typicality of liquor, and the higher the ester content, the better the quality of liquor. As can be seen from Figure 3, the total ester content in wine was significantly different with the change of the addition amount of different bamboo leaves (P 0.).05）。When Phyllostachys amurensis leaves were added to the wine excipients, the total ester content in the wine increased first and then decreased with the increase of the addition amount of Phyllostachys spp. leaves, and when the addition amount of Phyllostachys spp. leaves was 75, the total ester content was lower than that of the control. When the leaves of P. mianensis were added to the wine excipients, the total ester content was always higher than that of the control: when the leaves of P. chinensis were added to the wine excipients, the total ester content decreased first and then increased with the increase of the addition of P. chinensis, and when the addition of P. chinensis leaves was 50, the total ester content was higher than that of the control.
It can be seen that the ester content in the wine may be more intense, but when the addition of bitter bamboo leaves is too high or the addition of Cizhu leaves is low, the ester content in the wine is lower than that of the control, which may not be conducive to the formation of flavor. When the addition amount of the three bamboo leaves was 50 100, the total ester content in the wine was in the order of adding Mianzhu leaves, adding Cizhu leaves, and adding bitter bamboo leaves. The trend is similar to that of total acid content, because there is a certain correlation network between total acid and total ester content.
2.4 Effect of different bamboo leaf dosages on polyphenol content in wine.
Polyphenol is an antioxidant, which has the effect of regulating the body's immunity, removing peroxides in the body, anti-aging, etc., and can be used as a functional food and food additive. It can be seen from Figure 4 that with the change of bamboo leaf addition, the polyphenol content in wine was significantly different (P 0.).05）。When the leaves were added to the winemaking accessories, the content of polyphenols in the wine was always higher than that of the control, and the content of polyphenols was the highest when the amount of leaves was 25. When the addition of bamboo leaves or bamboo leaves increased with the increase of bamboo leaves, the polyphenol content decreased first and then increased, and when the addition amount of bamboo leaves was 50, the polyphenol content was higher than that of the control. With the increase of leaf addition, the content of polyphenols in the wine was always lower than that of the control. The results showed that the addition of Phyllostachys spp. leaves or 50 or more leaves could increase the content of polyphenols in the liquor, which may be due to the fact that the phenols in Phyllostachys spp. leaves and Phyllostachys mianensis leaves could be carried more into the liquor during fermentation and distillation.
2.5 Effect of different bamboo leaf addition amounts on volatile flavor components in wine.
The skeleton compounds of the aroma components of liquor are esters, alcohols, acids and aldehyde compounds. As can be seen from Figure 5 and Figure 7, esters are the main components of volatile substances in wine, reaching more than 87. When the leaves of Phyllostachys spp. were added, the contents of volatile alcohols, phenolics and other substances in the wine were higher than those of the control: when the leaf addition amount of bamboo bamboo was 25, the content of volatile phenolic compounds gradually increased with the increase of the addition amount: when the addition amount of bamboo leaves was 50, the content of volatile esters gradually decreased, and the content of volatile aldehydes and ketones gradually increased, which may be related to the different contents of various volatile substances in different bamboo leaves.
When the wine excipients are added with bitter bamboo leaves, cizhu leaves or cotton bamboo leaves, the content of volatile esters is generally lower than that of the control, and the content of volatile alcohols and aldedodes and ketones is generally higher than that of the control. Aldehydes and ketones, as the main coordinating components of aroma, can enhance the aroma of the liquor, increase the aroma, coordinate the taste, and promote the refreshing taste when the content is appropriate, indicating that the addition of bamboo leaves to the liquor excipients may make the aroma of the liquor more intense and rich.
Esters are the most volatile substances in wine, followed by aldehydes, ketones and alcohols. When different bamboo leaves were used as auxiliary materials for winemaking, the number of volatile flavor compounds in the wine was different, and the number of volatile esters and acids in the wine was lower than that of the control, indicating that the leaves of bamboos may have a great influence on the flavor compounds in the fermentation process, which may be caused by the different content of substances and fiber structure of bamboo.
When bamboo leaves are added to the winemaking accessories, the wine can have a light bamboo aroma, mellow taste, harmonious and clean, and rich wine aroma. When the addition amount of Mianzhu leaves is 50% and 75%, the liquor body is slightly yellow, which may be a unique ingredient in Mianzhu leaves, and the liquor body is slightly turbid, which may be due to the reaction between substances or the solubility reaction of higher fatty acid esters in the process of distillation and reduction of liquor or the precipitation of higher fatty acid esters in the process of distillation and reduction of liquor due to solubility reduction, the addition of bitter bamboo leaves is 75%, the addition of Mianzhu leaves is 25% or the addition of Cizhu leaves is 75% 100%, which can make the liquor clear and transparent, without precipitation. The visual quality is better.
3 Conclusion. On the basis of learning from the production technology of strong flavor liquor, the chaff husk was replaced by bitter bamboo leaves, Mianzhu leaves, and Cizhu leaves in different proportions, and their effects on the quality of liquor were studied.
When the addition amount of three bamboo leaves was 25-75%, the total acid content in the wine was ranked from high to low as adding Mianzhu leaves, adding Cizhu leaves, and adding bitter bamboo leaves. When the addition amount of the three bamboo leaves was 50-100%, the total ester content in the wine was ranked from high to low as the addition of bamboo leaves, the addition of bamboo leaves, and the addition of bitter bamboo leaves. The addition of bitter bamboo leaves or 50% or more cotton bamboo leaves can make the relative content and quantity of polyphenols, volatile alcohols, aldehydes and ketones in the wine, and these substances may be ** in bamboo leaves.
The sensory quality analysis showed that when the three kinds of bamboo leaves replaced the chaff husk, the wine had a rich aroma, mellow taste, harmonious and refreshing, and the wine had a light bamboo aroma.
The results showed that Phyllostachys spp., Phyllostachys mianensis leaves and Phyllostachys sinensis leaves had certain application potential as auxiliary materials for liquor, among which Phyllostachys chinensis leaves could significantly increase the content of total acid esters in liquor, and Phyllostachys amurensis leaves could significantly increase the content of polyphenols in liquor.