黄浆水生料法发酵黄酒工艺优化  

Optimization of Chinese rice wine fermentation technology by uncooked materials method of soy whey wastewater

作　　者：张清 刘丽莎 田旭 彭义交 郭宏 

机构地区：[1]北京食品科学研究院,北京100162

出　　处：《中国酿造》2017年第12期23-26,共4页China Brewing

基　　金：国家高技术研究发展计划"863"计划(2013AA102105-1)

摘　　要：以黄浆水为原料,采用生料法发酵黄酒。以酒精度、总酸及氨基酸态氮及感官评价为考察指标,通过单因素分析及正交试验确定黄酒最佳发酵工艺参数。结果表明,黄酒最佳发酵工艺为料水比为1∶2.5(g∶mL),黄浆水添加量为80%,生料酒曲添加量为0.5%,发酵温度为30℃,发酵时间10 d。此技术与传统工艺相比,既节能减排,降低人工成本,且使黄浆水得到充分利用,减少环境污染,为黄浆水的资源化利用提供了新的途径。Using soy whey wastewater as raw material, Chinese rice wine was brewed by uncooked materials method. Using alcohol content, total acid, amino acid nitrogen content and sensory evaluation as investigation indexes, the optimum fermentation parameters were determined by single factor analysis and orthogonal experiments. Results showed that the optimal fermentation process was solid-liquid ratio 1∶2.5 （g∶ml）, soy whey wastewater 80%, uncooked material Jiuqu addition 0.5%, fermentation temperature 30 ℃ and time 10 d. Compared with traditional process, the technique was energy saving and emission reduction, it could lower labor costs, make full use of soy whey wastewater and reduce environmental pollution, which provided a new approach for the resource utilization of soy whey wastewater.

关 键 词：黄浆水 生料发酵 黄酒 工艺优化 

分 类 号：TS262[轻工技术与工程—发酵工程]