红曲黄酒“三曲二酶”结合活性干酵母低温发酵的工艺研究  

Study on the technology of Hong Qu glutinous rice wine by “three koji and two enzymes”combined with active dry yeast under low temperature conditions

作　　者：张文森[1] 

机构地区：[1]福建师范大学福清分校,朗姆多果酒研究所,福建福清350300

出　　处：《食品工业科技》2017年第11期177-182,共6页Science and Technology of Food Industry

摘　　要：本文针对传统福建红曲黄酒工艺生产的红曲黄酒存在香气不够浓郁、总酯含量低等问题,采用酯化红曲、乌衣红曲、白曲、糖化酶、淀粉酶、黄酒专用活性干酵母等为糖化发酵剂,通过正交实验改进并优化发酵工艺,建立红曲黄酒"三曲二酶"结合活性干酵母低温发酵新工艺。实验结果表明最佳发酵工艺为:糯米∶水为1∶1.1、乌衣红曲添加量3.0%、酯化红曲添加量3.0%、白曲+活性干酵母添加量为0.5%+0.03%、糖化酶+淀粉酶添加量为0.02%+0.01%、常温下发酵周期32 d。采用上述工艺生产的红曲黄酒中总酯含量比传统工艺提高约22%~23%左右,口味较传统方法生产的红曲黄酒更为醇厚、香气更浓郁,能够有效提高产品质量、缩短发酵周期和陈酿时间。This study aimed to solve the technology problem of Fujian traditional Hong Qu glutinous rice wine which aroma is not enough strong and the total ester is low. Through the orthogonal experiment to improve and optimize the fermentation process,the saccharifying ferment which were esterifying monascus, black-skin-red-koji, white koji, saccharifying enzyme, amylase and active dry yeast were used to set up a new process of Hong Qu glutinous rice wine by ＂three koji and two enzymes＂ combining new technology of active dry yeast fermentation under low temperature conditions.The results showed that the optimum fermentation conditions were sticky rice： water 1：1.1 ,black-skin-red-koji：3% , esterifying monascus：3% , white koji ＋ dry yeast ：0.5% ＋ 0.03%, saccharifying enzyme ＋ amylase ：0.02% ＋ 0.01% , and fermentation time was 32 days.The total ester content of Hong Qu glutinous rice wine had increased approximately 22% -23% than the traditional technology by above process. And the taste of Hong Qu glutinous rice wine was more mellow, fullbodied aroma compare to the traditional technology.It also can effectively improve the total ester content of Hong Qu glutinous rice,shorten the fermentation period and aging time.

关 键 词：红曲黄酒 总酯 三曲二酶 干酵母 低温发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]