摘要
为丰富黄酒品种,根据传统酿酒原理,通过单因素和正交实验,研究了香菇红曲黄酒的生产工艺。香菇菌最佳发酵条件为:装液量120 mL/250 mL、温度24℃、接种量12%、时间8 d,此条件下发酵液中多糖含量为4.552 mg/mL;黄酒最佳生产工艺为:香菇菌发酵液12%、酒曲3.5%(根霉∶米曲霉∶红曲霉=1∶1∶1)、酵母添加量0.12%,此条件下黄酒品质最佳,其中多糖含量1.035 mg/mL,色度0.794,酒精度12.5%vol,总酸5.7 g/L,氨态氮0.42 g/L。
In order to enrich yellow rice wine varieties, Lentinus edodes ＆ Monascus yellow rice wine had been developed and its production was studied by single factor test and orthogonal experiments. The best fermentation conditions were summed up as follows： liquid filling volume was 120 mL/250 mL, fermenting temperature was at 24 ℃, the inoculating quantity was 12 % and fermenting time was 8 d. Under above conditions, polysaccharide content in fermenting liquid was 4.552 mg/mL. In addition, the best production conditions were summed up as follows： 12 % Lentinus edodes fermenting liquid, 3.5 % wine starter （Rhizopus：Aspergillus oryzae： Monascus=1： 1： 1）, and the adding level of yeast was 0.12 %. Under above conditions, the produced wine had the best quality （polysaccharide content was 1.035 mg/mL, chroma was 0.794, alcohol content was 12.5 %vol, total acids content was 5.7 g/L, and ammo- niacal nitrogen content was 0.42 g/L）.
出处
《酿酒科技》
2017年第6期80-85,共6页
Liquor-Making Science & Technology
关键词
香菇菌
黄酒
正交实验
红曲霉
发酵
Lentinus edodes
yellow rice wine
orthogonal test
Monascus
fermentation
