即墨老酒麦曲紫甘薯酒纯菌发酵工艺的研究  

Pure Microorganism Fermentation Technology of Jimo Old Wine Wheat Koji

作　　者：刘晓莉[1] 谭海刚[1] 李静[1] 宫淑丽 徐蕾 王世清[1] LIU Xiaoli;TAN Haigang;LI Jing;GONG Shuli;XU Lei;WANG Shiqing(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Laiyang Inspection and Testing Center,Laiyang 265200,China)

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 [2]莱阳市检验检测中心,山东莱阳265200

出　　处：《青岛农业大学学报（自然科学版）》2018年第2期125-130,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然科学基金资助项目(31271963)

摘　　要：从即墨老酒麦曲筛选获得降解淀粉能力较强的霉菌菌株M-1、M-2、产酒精能力较强的酵母菌株Y-1、Y-2及乳酸菌L-1,根据即墨老酒麦曲紫甘薯酒中微生物群落演替规律酿造紫甘薯酒。结果表明,即墨老酒麦曲紫甘薯酒纯菌种酿造的最佳加工条件为:霉菌M-1、M-2添加量均为2%,酵母菌Y-1、Y-2添加量分别为1%、1.5%,乳酸菌的添加量为1.5%。在此条件下得到的麦曲紫甘薯酒酒精度为10.9%(v/v),感官评定分数为96分,总糖3.49g/L,固形物4.35g/L,pH 3.46,总酸3.87g/L,氨基酸态氮0.65g/L。According to the succession of microbial community of koji of purple sweet potato wine,the purple sweet potato wine is brewed with the mold strain of Wheat Koji M-1,M-2 that have strong ability of degrading starch and the yeast strain of wheat koji Y-1,Y-2 and lactobacillus L-1 that have strong ability of alcohol producing.The result show that the optimal processing conditions of pure strain brewing of purple sweet potato wine of wheat koji is 2 percent of mold Strains M-1 and M-2,1 percent of yeast strainY-1,1.5 percent of yeast strain Y-2 and 1.5 percent of lactobacillus.Under this situation,it has10.9 %（v/v）of alcoholic strength of purple sweet potato wine of wheat koji,96 of the score of sensory evaluation,3.49 g/L of total sugar,4.35 g/L of non-sugar solids,3.46 of pH value,3.87 g/L of total acid,0.65 g/L of nitrogen amino acid.

关 键 词：紫甘薯酒 即墨老酒麦曲 霉菌 酵母菌 乳酸菌 

分 类 号：TS261.4[轻工技术与工程—发酵工程]