序批式固定化菌液态发酵白酒工艺的研究  

Liquid fermentation process of Baijiu by sequencing batch immobilized microbes

作　　者：田梁[1] 赵华[1] 郑雅元[1] 刘阳[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2017年第5期109-112,共4页China Brewing

摘　　要：以高粱糖化液为原料,采用序批式固定化菌液态发酵白酒工艺,酒精发酵最佳时间为36 h。以总酸、总酯含量为评价指标,利用均匀设计试验方法,确定该工艺中固定化生香酵母、乳酸菌、己酸菌的最佳添加量。结果表明,得到液态发酵白酒的固定化菌株最佳添加量为生香酵母5.5%、乳酸菌1.0%、己酸菌3%,在此最优条件下,总酸和总酯含量分别为486.62 mg/L和258.28 mg/L,且所酿白酒中酯类物质和高级醇含量均符合液态法白酒的国家标准。该工艺缩短了酒精发酵时间,并且提高了白酒品质。Using the sorghum saccharification liquid as raw material, a Baijiu （Chinese liquor） was produced with liquid fermentation process by sequencing batch immobilized microbes. The optimum fermentation time of alcoholic fermentation was 36 h. Using the contents of total acid and total ester as evaluation indexes, the optimum additions of immobilized aroma-producing yeast, lactic acid bacteria and hexanoic acid bacteria were determined by uniform design experiments. The results showed that optimum additions of immobilized strains in liquid fermentation were aroma-producing yeast 5.5%, lactic acid bacteria 1.0% and caproic acid bacteria 3%. Under the optimum condition, the contents of total acid and total ester were 486.62 mg/L and 258.28 mg/L, respectively. And the contents of esters substances and higher alcohols in the Baijiu were in accordance with the national standard of Baijiu by liquid fermentation. The process shortened alcohol fermentation time and improved the quality of Baijiu.

关 键 词：均匀设计 固定化菌 液态发酵 白酒工艺 菌种配比 

分 类 号：TS262.3[轻工技术与工程—发酵工程]