响应面优化黄酒糟二次发酵利用  

Optimization of Secondary Fermentation of Yellow Rice Wine Lees by Response Surface Method

作　　者：徐建芬 武顺[3,4] 俞剑燊 胡健 张凤杰 朱小芳[3,4] XU Jianfen WU Shun YU Jianshen HU Jian ZHANG Fengjie ZHU Xiaofang(Jinfeng Winery Co. Ltd., Shanghai 201501 Shikumen Winery Co. Ltd., Shanghai 201501 China National Research Institute of Food ＆ Fermentation Industries, Beijing 100015 International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海石库门酿酒有限公司,上海201501 [3]中国食品发酵工业研究院,北京100015 [4]国家酒类品质与安全国际联合研究中心,北京100015

出　　处：《酿酒科技》2017年第10期115-118,共4页Liquor-Making Science & Technology

摘　　要：黄酒酒糟是黄酒生产得到的副产物,经过第一次发酵后得到。发酵后的酒糟中蛋白质含量高达26.7%、淀粉含量高达29.96%,为使酒糟得到进一步的利用,本实验将甜酒糟进行二次发酵处理并进行优化,经过优化后得到风味物质提高效果优异,当加水量为65 m L、加酶量为1%、加菌量为10%时,发酵得到风味物质最多,为3220.14 mg/L。Yellow rice wine lees is the by-product after the first fermentation in yellow rice wine production. Its protein content is as high as 26.7 % and its starch content is up to 29.96 %. In order to make full use of the lees, in the experiment, yellow rice wine lees was used for secondary fermentation and the fermentation process was optimized as follows： water adding level was 65 mL, the add- ing level of enzyme was 1%, and bacteria adding level was 10 %. Under the above conditions, the content of flavoring substances reached the maximum as 3220.14 mg/L.

关 键 词：黄酒糟 淀粉 蛋白质 

分 类 号：TS261.9[轻工技术与工程—发酵工程]