发酵型草菇糯米甜酒酿造工艺研究  

Study on the Brewing Techniques of Fermented Straw Mushroom Sweet Rice Wine

作　　者：伍国明[1] 潘荣邦 伍芳华 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528000 [2]郁南江南酒厂,广东郁南527100

出　　处：《酿酒科技》2009年第1期40-43,共4页Liquor-Making Science & Technology

基　　金：国家星火计划项目(2006EA780038);广东佛山市科技发展专项资金项目(2005020071)。

摘　　要：以草菇为特色辅料与糯米通过全发酵制得草菇糯米甜酒。研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。确定草菇糯米甜酒的最佳发酵工艺条件:主发酵工艺条件为在糖化醪中接入0.10%YWBY,料水比1∶0.8,25℃下发酵9d;后发酵工艺条件为22℃下发酵18d。结果表明,较低的发酵温度有利于提高产品的总酯和非糖固形物含量,而且酒的色泽和口感更好;草菇糯米甜酒,呈棕黄色、醇厚、甘甜爽口、酒体协调,具有特色的兰花香味,保持了草菇的营养保健与食疗价值。Straw mushroom sweet rice wine was produced through full fermentation of characteristic auxiliary materials （straw mushroom （Volvariella volvacea）） and glutinous rice. The effects of different inoculation quantity of yellow rice wine brewing yeast （YWBY）, different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied. And the optimum fermentation conditions were determined as follows： inoculation of 0.10 % YWBY in saccharifying mash, the ratio of material to water was 1：1.0 and 9 d fermentation at 25 ℃ during chief fermentation stage, then 20 d fermentation at 22 ℃in late fermentation stage. The results showed that lower fermentation temperature was beneficial to increasing total esters and non-sugar solids content and producing wine with better color and taste. The produced wine was brown yellow in color with sweet and mellow taste and harmonious wine body. Besides, the wine had special fragrant smell of orchid flower and it kept the nutrition of straw mushroom and it had healthcare functions.

关 键 词：草菇 糯米 发酵米酒 酿造 工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]