米糠酒的发酵工艺优化研究  

Optimization of fermentation process of rice bran wine

作　　者：缪园欣 廖明星 孙爱红[1] MIAO Yuanxin;LIAO Mingxing;SUN Aihong(School of Biological Engineering,Jingchu University of Technology,Jingmen 448000, China;Animal Husbandry and Veterinary Bureau of Jingmen City, Jingmen 448000, China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]湖北省荆门市畜牧兽医局,湖北荆门448000

出　　处：《中国酿造》2019年第2期199-202,共4页China Brewing

基　　金：湖北省自然科学基金(2018CFB305);湖北省教育厅科研计划项目(Q20164305);荆楚理工学院校级课题(QDB201607)

摘　　要：以米糠为原料,通过单因素和正交试验对米糠酒的发酵工艺条件进行优化。结果表明,米糠酒的最佳发酵工艺:料水比1∶2(g∶mL),酵母菌接种量0.4%,发酵温度34℃,发酵时间12 d。在此条件下,米糠酒的酒精度为10.3%vol,可溶性固形物含量为1.8°Be',米糠酒酒体清澈透亮有光泽,具有米糠和酒的香味,口感醇香浓郁。Using rice bran as raw materials, the fermentation process of rice bran wine was optimized by single factor and orthogonal experiments. The results showed that the optimal fermentation process of rice bran wine was solid-liquid ratio 1∶2 (g∶ml), yeast inoculum 0.4%, fermentation temperature 34 ℃, time 12 d. Under the optimal conditions, the alcohol content and soluble solids content were 10.3%vol and 1.8 °Be', respectively. The wine had clear and bright body, with rice bran flavor, mellow and unique flavor.

关 键 词：米糠 酒精发酵 可溶固形物 酒精度 

分 类 号：TS262.4[轻工技术与工程—发酵工程]