糯米甜酒发酵过程的生物学特性研究  

Study on the Biological Properties in the Fermentation of Sweeten Glutinous Rice Wine

作　　者：刘昭明[1] 蒋世云[1] 

机构地区：[1]广西工学院轻工化工系,广西柳州545006

出　　处：《酿酒》2001年第5期59-62,共4页Liquor Making

摘　　要：对糯米甜酒发酵过程中的微生物和化学成分的变化规律进行了研究。结果发现 :糖化酶活力在发酵的 2 4- 40h内迅速增大 ,淀粉的残留量迅速下降 ,40h后糖化酶的活力稍增后转为逐渐下降 ,淀粉残留量的下降速度趋缓 ;在发酵的 32 - 5 6h内 ,酵母的数量急速增加 ,5 6 - 88h内 ,酵母的数量基本维持不变 ,88h后 ,酵母菌的数量开始下降 ;在 32 - 48h内还原糖的含量快速增加 ,48h后还原糖含量增加缓慢 ,72h达到最高 ,之后还原糖的含量转为下降 ;总酸含量在发酵的初期先是增加 ,在发酵的中后期基本保持稳定 ;对发酵过程的感官检验说明风味较好的甜酒产品发酵时间约为The changes of microorganism and chemical substances in the fermentation of sweeten glutinous rice wine have been discussed in this paper. The conclusion shows: the activities of the saccharifying enzymes increase quickly and the content of starch decrease quickly during the period of 24-40 hour; then the activities of the saccharifying enzyme become lowering slowly after 40 hours and at the same time the changing rate of the content of starch decrease slowly; the amount of yeasts increase quickly during 32-56 hour but keep almost constant during 56---88 hour, and begin lowering after 88 hour in the fermentation; the reducing sugar increase quickly during 32-48 hour but increase slowly after 48 hour and reach the maximum value at 72 hour, then become lowering; the content of the total acid increase firstly and then keep almost constant. Organoleptic examination in the fermentation suggests that the fermentation time for a better product be 40 hours or so.

关 键 词：甜酒 发酵 糯米 生物学特性 微生物 化学成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]