籼米清酒酿造研究  

Production of Sake by Indica Rice

作　　者：吴赫川 林艳[1] 马莹莹[1] 周健[1] 张宿义[2] 杨建刚[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2016年第1期31-36,共6页Liquor-Making Science & Technology

基　　金：四川省科技创新苗子工程(2014093)

摘　　要：以籼米为原料,米曲霉(Aspergillus oryzae)为菌种制曲,应用清酒酵母制备酒母,发酵酿造籼米清酒。结果表明,籼米经过精米处理后,适合制备米曲,其糖化酶活力达608.895 U/g,液化酶活力达187.08 U/g。精白后的籼米曲用于制备超短期酒母,其还原糖含量(10.16 g/100 m L)和酵母数(5.11亿个/m L)均达到清酒中高温糖化酒母的理化指标要求(还原糖8.9 g/100 m L,酵母数2亿个/m L)。以这种籼米曲酿制的清酒酒度达15%vol左右,在其酒体中共检出18种挥发性成分,主要为醇类和酯类物质,其中以异戊醇、苯乙醇和辛酸乙酯的相对百分比含量较高。In this study, Sake was produced as follows： indica rice used as raw materials, Aspergillus oryzae used as bacteria strain for Qu-making, and Sake yeast used for starter-making. The experimental results showed that, polished indica rice was especially suitable for Qu-making, with its saceharifying power and liquefying enzyme activity as high as 608.895 U/g and 187.08 U/g respectively. Sake starter was made with polished indica rice as raw materials. As a result, the reducing sugar content （10.16 g/100 mL） and the number of yeast （511 million/mL） of the Sake starter met the requirements of high-temperature saccharifying Sake starter （reducing sugar content=8.9 g/100 mL, and yeast number=200 million/mL）. The alcohol content of Sake produced by such indica rice reached up to about 15 %vol, and 18 volatile compounds were detected in Sake body mainly including alcohols and esters （the relative percentage of oamyl alcohol, phenethyl alcohol and ethyl caprylate was comparatively high）.

关 键 词：籼米 清酒 挥发性物质 米曲霉 

分 类 号：TS262.4[轻工技术与工程—发酵工程]