HPLC检测客家黄酒酸败前后有机酸变化及工艺优化  

Changes of organic acids contents in Hakka wine by HPLC and technology optimization

作　　者：李勇波[1] 赖樱花[1] 成坚[1] 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东黄酒研究中心,510225

出　　处：《中国酿造》2011年第11期178-182,共5页China Brewing

摘　　要：黄酒酸败是黄酒业面临的头等难题。该论文针对目前引起客家黄酒酸败具体原因不清楚的这一现状,通过对酸败和未酸败的客家黄酒的有机酸的HPLC检测,得出引起客家黄酒酸败的最主要原因是酒醪中的乙酸和乳酸的含量增高;并以黄酒中乙酸和乳酸的含量为衡量指标,发酵工艺条件用正交试验进行优化。最终确定黄酒安全生产的最优工艺条件为:麦曲添加量为0.5%,根霉添加量为0.3%,发酵温度均为28℃,糖化酶添加量为0.02%,加水量为60%。Rancidity is the top problem in Hakka rice wine industry. Composition of organic acids of rancidity and non-rancidity Hakka rice wine were determined by HPLC. The results shown that increase of acetic acid and lactic acid content were the major causes of rice wine rancidity. Using the content of acetic acid and lactic acid as evaluating indexes, the optimum process conditions of the rice wine production were determined by orthogo- nal experiments, which were as follows： addition of koji 0.5%, addition of Rhizopus 0.3%, fermentation temperature 28℃; addition of saccharifying enzyme 0.02% and addition of water 60%.

关 键 词：客家黄酒 酸败 乙酸 乳酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程]