液态法大曲酒发酵过程中高级醇影响因素的研究  

Factors Influencing Higher Alcohol in the Liquid Fermentation of Daqu Baijiu

作　　者：王亚平[1] 邢爽 孙中贯[1] 肖冬光[1] WANG Yaping;XING Shuang;SUN Zhongguan;XIAO Dongguang(College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]教育部工业发酵微生物重点实验室天津科技大学生物工程学院

出　　处：《天津科技大学学报》2019年第5期39-44,共6页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31771969)

摘　　要：高级醇含量高是制约液态法白酒发展的主要因素之一.为了降低液态法白酒中高级醇含量,本研究在传统液态法白酒发酵工艺的基础上,采用酵母、酶制剂和大曲协同发酵生产液态法白酒.系统地研究了酿酒原料、酵母菌种、酵母接种量、酶制剂(糖化酶、酸性蛋白酶)用量、酵母与大曲用量对液态法大曲酒中高级醇含量的影响.结果表明:酵母菌种、酵母接种量、酸性蛋白酶用量和大曲用量对液态法大曲酒发酵过程中高级醇含量影响较大,而酿酒原料和糖化酶用量对液态法大曲酒高级醇含量的影响相对较小.从酵母菌种看,酿酒酵母(Saccharomyces cerevisiae)A-3产高级醇总量最高(512.82 mg/L),酿酒酵母A-2产高级醇总量最低(441.51 mg/L),二者相差71.31 mg/L;随着酵母接种量从2×10^6 mL^-1增加到12×10^6 mL^-1,高级醇总量从376.52 mg/L增加到444.64 mg/L;酸性蛋白酶的用量为4 U/g时,高级醇总量为431.29 mg/L,比对照下降7.80%;大曲用量为原料的40%时,高级醇总量为207.73 mg/L,比对照下降59.98%.在优化后的条件下发酵,高级醇总量对比初始发酵条件降低了52.18%.Higher alcohol content is one of the main factors that impede the development of Baijiu by liquid fermentation.In order to reduce the content of higher alcohol in liquid liquor,liquid technology for Daqu liquor was adopted by synergistic fermentation with yeast,enzyme preparation and Daqu.The effect of the brewing material,yeast strain,yeast inoculation quantity,enzyme dosage,Daqu dosage on the synthesis of higher alcohol in liquid fermentation of Daqu Baijiu was systematically studied.The results showed that the yeast strain,acid protease and Daqu had great influence on the synthesis of higher alcohol in liquid fermentation of Daqu Baijiu,but the brewing material and saccharifying enzyme had slight effect.In terms of yeast strain,Saccharomyces cerevisiae A-3 produced the highest content of higher alcohol(512.82 mg/L),and S.cerevisiae A-2 did the lowest(441.51 mg/L).The difference of higher alcohol between the two strains was 71.31 mg/L.In terms of yeast inoculation quantity,when the amount of yeast inoculation increased from 2×10^6 mL^-1 to 12×10^6 mL^-1,the content of higher alcohol increased from 376.52 mg/L to 444.64 mg/L.In terms of the dosage of acid protease,when the dosage was 4 U/g,the content of higher alcohol was 431.29 mg/L,which was 7.80%lower than that of the control group.When the dosage of Daqu was 40%,the content of high alcohol was 207.73 mg/L,which was 59.98%lower than that of the control group.Under the optimized conditions,the content of higher alcohol was reduced by 52.18%compared with the initial fermentation conditions.

关 键 词：液态法大曲酒 高级醇 发酵工艺 影响因素 

分 类 号：Q815[生物学—生物工程]