液态发酵生产大麦酒发酵工艺的研究  

Production of Barley Liquor by Liquid-state Fermentation

作　　者：孟金明 沈艳华 贾氏臣 赵树欣[1] 

机构地区：[1]工业发酵微生物教育部重点实验室天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2015年第9期86-89,共4页Liquor-Making Science & Technology

摘　　要：以优质大麦为原料,运用液态发酵工艺,通过单因素和正交实验对液态发酵大麦白酒工艺参数进行优化;并对酿酒酵母(Saccharomyces cerevisiae)和汉逊酵母(Hansenula)混菌发酵工艺进行优化,以提高大麦酒的品质并保证发酵效率。液态发酵大麦酒的最佳工艺条件为:发酵温度为35℃、发酵时间为6 d、酵母接种量为5×106个/m L;酿酒酵母和汉逊酵母采用顺序接种混菌发酵方式效果较好,酒样醇酯比达到1∶1,酒的品质有明显提高。In this study, liquid-state fermentation conditions of barley liquor were optimized through single factor test and orthogonal experi-ments with quality barley used as raw materials. Meanwhile, mixed yeast strains fermentation conditions （Saccharomyces cerevisiae and Han-senula strain） were optimized to improve barley liquor quality and to ensure fermenting efficiency. The best liquid-state fermentation conditions were summed up as follows：fermentation temperature was at 35℃, fermentation time was 6 d, and yeast inoculating amount was 5 × 10^6 cells/ mL. And sequential inoculation was the best choice for mixed yeast strains fermentation, the ratio of alcohol and ester in liquor samples reached up to 1：1, and liquor quality got improved evidently.

关 键 词：大麦酒 液态发酵 混菌发酵 发酵工艺 白酒 Baijiu(liquor) 

分 类 号：TS262.3[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]