块菌酒主发酵工艺条件优化研究  

The main fermentation condition optimization research of truffle fermenting wine

作　　者：肖伟东[1] 邰丽梅 樊建[1] 刘蓓 赵天瑞[1] 

机构地区：[1]昆明理工大学云南省食品安全研究院,云南昆明650500 [2]云南省供销合作社科学研究所,云南昆明650221

出　　处：《食品工业科技》2014年第15期245-250,共6页Science and Technology of Food Industry

基　　金：云南省科技厅社会发展科技计划科研院所技术开发研究专项(2011CF015)

摘　　要：以印度块菌和糯米为主要原料,在单因素实验基础上,经过优化工艺技术参数,用正交实验设计对块菌发酵酒进行研究。结果表明:糯米最佳的糖化时间为6h,糖化酶添加量为0.3%,糖化温度为60℃,主发酵最佳发酵温度为24℃,酵母接种量1%,初始糖度210g/L,发酵时间为6d;所得块菌发酵酒澄清透明,滋味醇厚自然,香气怡人,并且氨基酸种类齐全,总量很高,赋予了其很高的营养价值。The Tuber indicum and glutinous rice were used as raw material to produce truffle fermenting wine.Based on the single factor test and optimized process technology parameter, the truffle fermenting wine was researched by orthogonal test design.The results showed that the optimum saccharification time of sticky rice was 6h, the additive volume of glucoamylase was 0.3%, the saccharification temperature was 60℃, the optimum fermentation temperature was 24℃,the yeast inoculation amount was 1% ,the initial sugar content was 210g/L,the fermentation time was 6 days.Truffle fermenting wine is clear and transparent, natural mellow and fragrant.It contains rich and various amino acid and has high nutritional value.

关 键 词：块菌 发酵酒 糯米 工艺优化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]