菌种混合提高小曲米酒出酒率研究  

Improvement of Xiaoqu rice wine yield by multi-culture

作　　者：胡银川[1] 李明元[1] 徐坤[1] 邱一雯[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《中国酿造》2010年第3期110-112,共3页China Brewing

基　　金：四川省教育厅自然科学重点项目(07ZA1117)

摘　　要：采用根霉曲和耐高温活性干酵母(TH-AADY)代替部分传统小曲酿制米酒,确定酿制米酒的最佳混合配比。考察了不同的传统小曲用量、根霉曲用量和耐高温活性干酵母用量对小曲米酒出酒率的影响,利用正交试验确定酿制米酒的最佳混合配比,通过测定酒中总酯、总糖和酸度对米酒质量进行评价。经试验选择的最佳混合配比为传统小曲用量0.8%,TH-AADY用量0.15%,根曲霉用量0.4%,相对于传统方法出酒率提高了6.26%,且米酒的质量有明显提高。The optimal mixing rate of brewing rice wine was studied by using Rhizopus and active dry yeast with high temperature tolerance （TH-AADY） which substitutes a part of Xiaoqu in this paper. The optimal conditions were obtained as follows： Xiaoqu dosage 0.8%, TH-AADY 0.15% and Rhizopus 0.4%. Under these conditions, the yield was increased by 6.26% and the quality office wine was improved obviously.

关 键 词：小曲米酒 出酒率 TH—AADY 根霉曲 

分 类 号：TS261.1[轻工技术与工程—发酵工程]