嗜杀酵母Sa2发酵籼米小曲酒的工艺研究  

Production technology of Xiaoqu liquor fermented from long-grain rice by killer yeast Sa2

作　　者：张涛[1] 杨冠 张凤英[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]山东省菏泽市巨野县第一中学,山东巨野274900

出　　处：《中国酿造》2013年第1期152-156,共5页China Brewing

基　　金：江西省教育厅项目(GJJ11408)

摘　　要：该文对以籼米为原料,纯种根霉曲作糖化剂,嗜杀酵母(Sa2)曲作发酵剂的小曲酒的生产工艺进行了探讨,并对影响小曲酒的出酒率和品质的因素(糖化温度、糖化时间、纯种根霉曲添加量、嗜杀酵母曲添加量、加水量和发酵时间)作了研究。确定了籼米小曲酒发酵的最佳工艺条件:纯种根霉曲加曲量0.4%,糖化温度30℃,糖化时间1d,加水量120%,发酵时间4d,嗜杀酵母曲种加曲量0.8%。The production technology of Xiaoqu liquor was discussed using long-grain rice as raw material, pure strain of Rhizopus as saccharification agent and killer yeast Sa2 as fermentation starter. The effects of the factors, including saccharification temperature, saccharification time, inoculum of Rhizopus strain, inoculum of killer yeast, water addition rate and fermentation time, on the yield and quality of Xiaoqu liquor were investigated. The optimum fermentation conditions of Xiaoqu liquor were determined as follows： inoculum of Rhizopus strain 0.4%, saccharification temperature 30℃, saccharification time 1 d, water addition rate 120%, fermentation time 4d, and inoculum of killer yeast 0.8%.

关 键 词：嗜杀酵母 小曲酒 糖化 发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程]