黄酒生物酸化浸米与浸米浆水的利用  

Biological acidification of soaking rice and the utilization of rice milk in Chinese rice wine production

作　　者：张波[1] 谢广发 李国龙 孙国昌 金建明[4] 朱炜俊 刘菊 ZHANG Bo;XIE Guangfa;LI Guolong;SUN Guochang;JIN Jianming;ZHU Weijun;LIU Ju(Zhejiang Economic and Trade Polytechnic,Hangzhou 310018,China;College of Biology and Environmental Engineering,Zhejiang Shuren University,Shaoxing 312028,China;College of Shaoxing Huangjiu,Shaoxing 312028,China;Shaoxing Jianhu Brewing Co.Ltd.,Shaoxing 312000,China;Kuaijishan shaoxing wine Co.Ltd.,Shaoxing 312000,China)

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018 [2]浙江树人大学生物与环境工程学院,浙江绍兴312028 [3]绍兴黄酒学院,浙江绍兴312028 [4]绍兴鉴湖酿酒有限公司,浙江绍兴312000 [5]会稽山绍兴酒股份有限公司,浙江绍兴312000

出　　处：《食品与发酵工业》2021年第7期168-174,共7页Food and Fermentation Industries

基　　金：浙江省公益技术研究计划项目(LGN20C200016);浙江树人大学绍兴黄酒学院科研专项项目(RCJ5200000);浙江经贸职业技术学院省属高校基本科研业务费专项资金资助项目(19QNJJ18);浙江省教育厅一般科研项目(Y202045171);2020年度高校国内访问工程师校企合作项目(FG2020139)。

摘　　要：传统黄酒浸米工艺时间长,浸米浆水处理成本高。该研究从黄酒自然浸米浆水中分离筛选出65株细菌,通过产酸以及产生物胺实验得到1株适合用于生物酸化浸米的乳酸菌D3,经过16S rDNA序列分析鉴定该菌株为植物乳杆菌(Lactobacillus plantarum)。将D3应用于生物酸化浸米,与自然浸米相比,浸米浆水气味良好,将浸米周期从5 d缩短为3 d。在浸米浆水循环回用过程中,随着乳酸菌的积累,总酸、pH、OD 600值在后期基本保持稳定,确定回用比例为30%。将生物酸化浸米用于黄酒酿造,其发酵过程正常,所酿黄酒各项理化指标均符合GB/T 17946—2008《地理标志产品绍兴酒(绍兴黄酒)》的要求。相对于自然浸米酿造的黄酒,生物酸化浸米酿造黄酒的酒精度有所升高,感官品评得分略优于前者。表明生物酸化浸米是米浆水循环利用的可行途径。In the traditional brewing process of rice wine,the soaking of rice takes time and the treatment of rice milk costs a lot afterward.In this study,65 strains of bacteria were isolated from the rice milk prepared naturally in traditional processing.A strain of lactic acid bacteria D3 was potentially applicable for the biological acidification in the rice soaking process,according to the production of acid and biogenic amine.The strain was identified as Lactobacillus plantarum by 16S rDNA sequencing.L.plantarum D3 was applied to the biological acidification of soaking rice.Compared with the natural rice soaking,the biologically acidized water had a favorable flavor and decreased soaking time from 5 days to 3 days.The total acid,pH,and OD 600 were basically stable with the accumulation of lactic acid in the recycling process of rice soaking water,with a reusing ratio of 30%.The biologically acidizing rice was used in the rice wine brewing process,and the fermentation process was conducted smoothly.All the physical and chemical indexes of the rice wine were met the requirements of the national standard of Shaoxing rice wine(GB/T 17946—2008).Compared with the rice wine brewed with the traditionally soaked rice,the alcohol content of rice wine brewed with biological acidification insreased and the sensory evaluation was higher.The sensory evaluation of the wine was scored even higher than that of traditional soaking.The results show that biologically acidizing soaking rice is potentially a feasible way to recycle rice milk.

关 键 词：黄酒 浸米浆水 乳酸菌 生物酸化 生物胺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]