耐酸性清酒酵母A发酵工艺研究  

Study on the Technology of Fermentation with Acid-resistant Saccharomyces sake A

作　　者：蒋军[1,2] 吴天祥[1] 李运华 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550055 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]安徽亳州市产品质量监督检验所,安徽亳州366803

出　　处：《安徽农业科学》2009年第21期10144-10146,共3页Journal of Anhui Agricultural Sciences

基　　金：贵州大学研究生创新项目(2006019)

摘　　要：[目的]为生产优质清酒奠定理论基础。[方法]以优质粳米为原料，在单因素试验的基础上。采用正交试验法研究耐酸性清酒酵母A的发酵规律。[结果]水料比为1—2时，清酒酒精度较高。水料比为0．5时，发酵醪的糖浓度和渗透压较高。水料比为3时，发酵醪的淀粉浓度降低，清酒酒精度低。酒母量为20％时，利于清酒双边发酵，清酒的可溶物含量约为11％。米曲量为30％～50％时，清酒色度低，苦涩味轻。乳酸添加量为8‰～12‰时，发酵结束后米曲中糖化酶的活力约为290mg/（g·h）。乳酸量超过12‰时，酶活力下降比较快，清酒有异杂味感。15℃下发酵21d的清酒酒精度达17．1％（V／V），淀粉利用率为88．1％。[结论]利用耐酸性清酒酵母发酵生产清酒，简化了生产工艺，缩短了发酵时间，提高了原料利用率。[ Objective ] The purpose of the study was to lay a theoretical foundation for producing high-quality sake. [ Method ] With high- quality round shaped rice as raw material, on the basis of single factor experiment, the fermentation law of acid-resistant Saccharomyees sake A was studied through orthogonal experiment. [ Result ] When the water-material ratio was 1 - 2, the alcohol degree of sake was higher. When the water-material ratio was 0.5, the sugar concentration and osmotic pressure of fermenting mash were higher. When the water-material ratio was 3, the starch concentration of fermenting mash was decreased and the alcohol degree of sake was low. When the seeding yeast dosage was 20%, it was favorable to the dual fermentation of sake and the soluble content of sake was about 11%. When the rice starter dosage was 30% -50%, the sake had low eolority and light bitterness and astringency. When the lactic addition was 8‰- 12‰, the activity of Aspergillus oryzae was about 290 mg/g when the fermentation was finished. When the lactic content was higher than 12‰, the enzyme activity was decreased faster and the sake had off-flavors. The alcohol degree of sake produced by fermentation at 15℃ for 21 d was up to 17.1% （V/V） and its starch utilization ratio was 88.1%. [ Conclusion] The production of sake by fermentation with acid-resistant S. sake simplified production process, shortened fermentation time and increased the utilization ratio of raw material.

关 键 词：清酒 清酒酵母 发酵参数 正交试验 

分 类 号：TS262.4[轻工技术与工程—发酵工程]