黄酒醪液酸败的影响因素及控制  

Studies on Effects of Factors on Chinese Rice Wine Mash Acidation and Control

作　　者：夏艳秋[1] 朱强[1] 汪志君[2] 

机构地区：[1]淮海工学院 [2]扬州大学食品工程学院,扬州225009

出　　处：《食品与发酵工业》2004年第7期33-37,共5页Food and Fermentation Industries

摘　　要：黄酒醪液酸败是黄酒业面临的头等难题。文中利用单一因素分析法和正交因素分析法研究了醪液酸败的影响因素及控制方法。综合分析 ,确定黄酒安全生产的最优工艺条件是 :浸米72h ,蒸饭 2 5～ 3 0min ,接种麦曲 1 3 %,酒母 7%,主发酵 2 8～ 3 0℃ ,后发酵 8～ 1 5℃。既保证了黄酒的质量和产量 ,又能防止黄酒醪液酸败。在试验中发现 ,品温和通风供氧条件的控制是决定黄酒发酵成败的关键因素 ,原料的选择及蒸饭成熟度也是不可忽视的 。Mash acidation is the worst trouble in Chinese rice wine business In this paper, mash acidation was studied by analysis of individual factor and complex factors, and control conditions were put forward. By summarizing all factors, the optimal work flow is: soak rice for 72 hour, then cook rice for 25～30 minutes and inoculate koji 13%; add yeast 7% and ferment the cooked rice at 28～30 minutes and inoculate koji 13%; add yeast 7% and ferment the cooked rice at 28～30℃ and at 8～15℃. The quality and yield without the mash acidation is guaranteed. We found that temperature and oxygen were key factors to control mash acidation in processing rice wine. Raw material and rice cooking were also very improtant factors, provided some theoretical knowledge to Chinese rice wine business.

关 键 词：黄酒醪液 酸败 糖化曲 酒母 温度 控制方法 发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]