不同霉菌混合培养对黄酒发酵质量的影响  

Effect of Mixed Cultivation of Different Molds on Fermentation of Rice Wine

作　　者：高月滢 Gao Yueying(School of Food Science and Engineering, Hefei University of Technolog)

机构地区：[1]合肥工业大学食品科学与工程学院

出　　处：《中国质量与标准导报》2018年第9期51-56,共6页China Quality and Standards Review

摘　　要：本实验研究了不同霉菌混合培养对发酵的影响,通过对各菌种组合中霉菌的糖化能力与黄酒酵母的发酵能力进行测定,探究出酿造黄酒的最佳糖化菌种组合。本实验进行了试饭糖化力的测定,采用DNS比色法测定还原糖的含量,硫酸-蒽酮法测定总糖的含量,气相色谱法测定酒精度。结果显示,根霉+曲霉+毛霉组合的糖化力最强,还原糖浓度最高达到25.75g/L;根霉+曲霉+毛霉+黄酒酵母组合对酵母的发酵最有利,酒精含量最高可达3.901%。故根霉+曲霉+毛霉+黄酒酵母组合为本次实验中黄酒糖化剂的最佳选择。In this experiment, the effect of mixed culture of different molds on fermentation was studied. The saccharification ability of mold and the fermentation ability of rice wine yeast were determined by the combination of various strains, and the optimal saccharifcation strain combination for brewing yellow wine was explored. In this experiment, the saccharifcation power of rice was measured in a test, the content of reducing sugar was determined by DNS colorimetry, the total sugar content was determined by sulfuric acid-anthrone method, the alcohol content was determined by gas chromatography. The results showed that the combination of Rhizopus＋Aspergillus＋Mucor molds had the strongest saccharifying power and the reducing sugar concentration is up to 25.75g/L;. The combination of Rhizopus＋Aspergillus＋Mucor＋rice wine yeast strains was the most favorable for yeast fermentation, with the alcohol content can reach up to 3.901%. Therefore, the combination of Rhizopus＋Aspergillus＋Mucor＋rice wine yeast strains is the best choice for the yellow rice wine saccharifcation agent in this experiment.

关 键 词：试饭法 糖化力 DNS法 硫酸-蒽酮法 还原糖 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]