摘要
利用产酯酵母(酯曲)和小曲大酒饼混曲成产酯复曲发酵豉香型白酒,对其总酯量、酒精度等理化指标进行评析。应用单因素和正交试验优化发酵工艺,获得最佳的发酵工艺组合:产酯复曲比(小曲大酒饼与酯曲质量比)为10∶2,醪液起始pH为6.5,于28℃发酵15 d。应用优化工艺发酵所得新酒(斋酒)的总酯量达1.64 g/L,比优化前提升35.5%。经品评,成品酒的豉香风味正,香气清雅,风格独特。应用产酯复曲发酵工艺对提升豉香型白酒的质量具有实用意义。
Assess the total ester content, alcohol content and the other main physical and chemical indicators of the soybeanflavor liquor produced by the ester-producing yeast and the Xiaoqu yeast cake through mixed fermentation was studied. Apply single factor and orthogonal experiments were adopted to optimize the fermentation techniques. The results suggested that the best conditions as follows： the mixed ratio of complex ester-producing yeast starter （mass ratio of Xiaoqu yeast cake and ester-producing yeast） was 10 ： 2, the initial office hydrolyzed liquid was pH 6.5 and it was fermented at 28 ℃ for 15 d. Under these conditions, the first-distilled liquor ethyl acetate of 1.64 g/L had been achieved which was 35.5% higher. The soybean-flavor liquor had elegant aroma with unique styles. This experiment had practical significance in improving soybean-flavor liquor quality.
出处
《食品工业》
CAS
北大核心
2016年第9期1-4,共4页
The Food Industry
基金
2016年度广东大学生科技创新培育专项资金立项项目(共青团广东省委员会
团粤发[2016]25号
pdjh2016b0533)
佛山市生鲜食品贮运加工科技创新平台(2015AG10011)
佛山市科技计划项目(2014GA000425)
广东省农业领域科技计划项目(2013B020421002)
2016年国家级大学生创新创业训练计划项目
关键词
豉香型白酒
产酯复曲
酯香
发酵
工艺优化
soybean-flavor liquor
complex ester-producing yeast starter
ester flavor
fermentation
process optimization
