液化方式对小米醋酒精发酵阶段的影响  

Effect of Liquefaction on Alcohol Fermentation Stage of Millet Vinegar

作　　者：徐清萍[1] 尧俊英[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2014年第2期47-50,共4页China Condiment

基　　金：河南省高等学校青年骨干教师资助计划(2010GGJS-112);河南省重点科技攻关项目(112102110125)

摘　　要：主要研究液化方式对小米醋酒精发酵阶段的影响。通过对比试验表明,采用酶法液化糖化后酒精发酵,酒精发酵率要高于采用加入大曲进行发酵的方式。原料采用粉碎后生料发酵酒度高于蒸煮法。采用正交试验,确定热处理温度和时间、液化温度和时间的最佳条件,即加热至65℃保温15s,65℃保温液化30min,酒精发酵率达到80.14%。与传统工艺相比,通过采用短时热处理和液化可达到较理想的发酵效果,同时降低能耗。The effect of liquefaction on alcohol fermentation stage of millet vinegar is studied in this pa-per.The alcohol fermentation rate by using enzymatic liquefaction and saccharification methods is higher than that by Daqu method.The alcohol content of pulverized millet is higher than that of steamed millet.The optimal conditions for alcohol fermentation stage of millet vinegar are determined by orthogonal experiments,which are as follows：heated to 65 ℃,keeping warm for 15 s and thermal liquefaction for 30 min,the alcohol fermentation rate is 77.96%.The ideal fermentation effect can be reached through the method of short-time heating insulation and liquefaction,and the production cost is decreased compared with traditional technology.

关 键 词：小米醋 液化 糖化 大曲 

分 类 号：TS264.22[轻工技术与工程—发酵工程]