不同曲种对燕麦砸酒酿造影响  

Effect of Different Types of Distiller’s Starter for Oat Za Wine

作　　者：张华玲 冯瑞章 林倩 刘芯韵 刘绪 陈意 范小兰 段洁莹 朱波 张磊[3] ZHANG Hua-ling;FENG Rui-zhang;LIN Qian;LIU Xin-yun;LIU Xu;CHEN Yi;FAN Xiao-lan;DUAN Jie-ying;ZHU Bo;ZHANG Lei(Chemistry and Life Science College,Chengdu Normal University,Chengdu Sichuan 611100,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin Sichuan 644000,China;Sichuan Food Fermentation Industry Research&Design Institute,Chengdu Sichuan 611130,China;Chengdu Ruixin Food Technology Company Limted,Chengdu Sichuan 611130,China;Luzhou Products Quality Supervision Inspection Institute,Luzhou Sichuan 646000,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川省食品发酵工业研究设计院,四川成都611130 [4]成都锐新食品技术有限责任公司,四川成都611130 [5]泸州市产品质量监督检验所,四川泸州646000

出　　处：《食品与发酵科技》2020年第6期79-82,共4页Food and Fermentation Science & Technology

基　　金：大学生创新创业训练计划项目(201814389082);固态发酵资源利用四川省重点实验室开放基金项目(2016GTJ002);成都师范学院高层次引进人才专项科研项目(YJRC2016-1);成都师范学院校级科研项目(CS17ZB01)。

摘　　要：本实验以燕麦为主要原料,通过半固态发酵的方式进行发酵,研究大曲、根霉曲、产酯酵母曲和混合曲对酿造咂酒的影响。结果表明:采用产酯酵母曲进行燕麦咂酒半固态发酵,经过用55℃温水浸泡燕麦4h,蒸煮55min,冷却至30℃左右后加入6‰的产酯酵母曲,在28℃下前期发酵7d,25℃恒温下后期发酵20d,得到的燕麦咂酒成品的酸度与总酸适中,总酯较高,酒精度为10%vol。In this experiment,oat was used as the main raw material and fermented by semi-solid fermentation to study the effects of daqu,Rhizopus,ester producing yeast starter and mixed starter on the brewing of Za wine.The results showed that:after soaking oats in 55℃warm water for 4 h,cooking for 55 min,cooling to about 30℃and then adding 6‰ester producing yeast starter,pre-fermenting at 28℃for 7 d,and postfermenting at 25℃for 20 d,the acidity and total acidity of the oatmeal Za wine were moderate,the total ester was more higher,and the alcohol content was 10%vol.

关 键 词：咂酒 燕麦 酒曲 发酵 

分 类 号：TS261.43[轻工技术与工程—发酵工程]