麦曲紫甘薯清酒加工工艺及微生物群落演替规律研究  

Studies on the processing technology and the succession law of microbial community of wheat koji purple sweet potato sake

作　　者：刘晓莉[1] 李静[1] 谭海刚[1] 于翠芳[1] 王世清[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮油食品科技》2017年第3期77-81,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金资助项目(31271963)

摘　　要：以酒精度、感官评定、pH和糖度为指标,利用麦曲和等离子体诱变选育的耐酒精酵母S45对紫甘薯清酒加工工艺进行单因素实验和正交实验。结果表明,麦曲紫甘薯清酒的最佳加工工艺为:发酵温度25℃,发酵时间7 d,麦曲添加量3%,酿酒酵母添加量3%,酿酒酵母添加时间为即时添加。最佳工艺条件下发酵后经过滤得紫甘薯清酒,其酒精度(v/v)为11.3%,总糖为3.55 g/L,固形物为4.3 g/L,pH 3.34,总酸为3.90 g/L。对发酵过程中菌落演替规律的研究表明,细菌在酿酒过程中最先繁殖,数量增长快但后又迅速减少,之后为霉菌,酵母菌繁殖最慢,但发酵7 d后,与发酵初始时相比,酵母菌数量基本保持一致,而细菌和霉菌则明显减少。The purple sweet potato wine processing technology was optimized by single - factor experiment and orthogonal experiment with alcohol content, sensory evaluation, p H value and sugar content as the indicators, wheat koji and Saccharomyces cerevisiae S45 bred from plasma mutagenesis as additive. The results showed that the optimum fermentation conditions were： fermentation temperature 25℃for 7 days, addition amount of wheat koji 3% , and addition amount of Saccharomyces cerevisiae 3 % which was added immediately. The alcohol content of the purple sweet potato sake was 11.3% （v/ v）, total suger content 3.55 g/ L , solids content 4. 3 g/ L , p H 3.34, total acid 3.90 g/ L . The research on community succes-sion in the process of fermentation showed that bacteria bred earlier than the other fungoid, and the quan-tity increased quickly at first then slow down rapidly. Next was mould then the yeast. After fermentation for 7 d , compared with the initial fermentation the quantity of yeast kept the same, while those of bacteria and mould decreased significantly.

关 键 词：紫甘薯清酒 加工工艺 麦曲 群落演替 

分 类 号：TS261.4[轻工技术与工程—发酵工程]