新型液态发酵生产米香型白酒的研究(Ⅲ)--纯种培养酿酒酵母与传统小曲协同糖化发酵的研究  

Production of Mixiang Baijiu by New-Type Liquid Fermentation(III):Cooperative Sacchariferous Fermentation of Pure-Bred Cultured Yeast and Traditional Xiaoqu

作　　者：唐取来 刘彩霞[1] 肖冬光[1] 

机构地区：[1]教育部工业发酵微生物重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2016年第5期35-37,47,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金资助项目(3147172);中国白酒3C计划项目

摘　　要：在新型液态发酵条件下,对纯种培养酿酒酵母与传统小曲协同糖化发酵进行研究。实验结果表明,在传统小曲发酵过程中接种一定量的纯种培养的高产酯、适量低产高级醇的酿酒酵母,能明显提高原料出酒率和乙酸乙酯的含量,并显著降低高级醇含量;但酿酒酵母对产酸菌有明显抑制作用,致使总酸含量下降,并影响乳酸乙酯的生成。采用分醪发酵工艺可减少酵母菌与传统小曲协同糖化发酵过程中对产酸菌生长代谢的影响,在提高米香型白酒总酯含量的同时实现风味物质之间的平衡。The cooperative sacchariferous fermentation of pure-bred cultured yeast and traditional Xiaoqu was studied in the conditions of newtype liquid fermentation. The experimental results demonstrated that, the inoculation of proper amount of pure- bred cultured yeast with high yield of esters and low yield of higher alcohols in traditional Xiaoqu fermentation process could significantly enhance liquor yield and ethyl acetate content and decrease the content of higher alcohols. However, the obvious inhibiting effects of yeast on acid bacteria would reduce total acids content and influence the synthesis of ethyl lactate. The use of mash- divided fermentation could reduce the inhibiting effects on the growth and metabolism of acid-producing bacteria in the cooperative sacchariferous fermentation and enhance total esters content, meanwhile,the balance among flavoring compounds could be achieved.

关 键 词：纯种培养酿酒酵母 传统小曲 液态发酵 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]