高温流化α-化大米液态发酵工艺研究  

Study on Fed-batch Fermentation of High Temperature α-Gelatinized Rice

作　　者：张建华[1] 牛磊[1] 毛忠贵[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品科学》2009年第2期74-78,共5页Food Science

基　　金：江苏省科技攻关计划项目(cy20030017)

摘　　要：以酒精度、还原糖、总酸和出酒率为指标,考察了料水比、接种量、麦曲用量和起始pH值对高温流化α-化大米液态发酵成品黄酒的影响,确定液态发酵工艺条件为:料水比2.5:1,接种量10%,麦曲用量10%,起始pH4.5,在此工艺条件下,成品黄酒酒精度达到17.1%(V/V),还原糖23g/L,总酸为4.42g/L。为进一步降低总酸和麦曲用量,采用分批补料发酵工艺,结果表明,采用二次补料,一次补料时间为初投后24h,二次补料时间为初投后36h,总酸降低至3.56g/L,总麦曲用量降到7.5%。对优化后的高温流化α-化大米二次补料液态发酵和传统蒸饭作比较,证明尽管原料预处理工艺不同,但发酵过程中酒精度、残还原糖、总酸和酵母细胞数的变化基本一致,因此,采用高温流化α-化大米分批补料液态发酵工艺生产黄酒是可行的。With alcohol degree,reducing sugar,total acid and liquor yield as indexes,the effects of rate of material to water,inoculation amount,wheat koji amount and initial pH value on high temperature gelatinization rice wine were investigated. The fermentation condition was as following: material-water ratio 2.5:1,inoculation amount 10%,wheat koji amount 10% and initial pH 4.5. Under this condition,the alcohol degree reaches 17.1%,and reducing sugar and total acid are 23 g/L and 4.42 g/L,respectively. In order to ...

关 键 词：高温流化α-化 黄酒 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]