生料液态酿酒工艺研究与品质检测  

Study on Liquor Brewing Technology Utilizing Raw Materials and Analysis of Product Quality

作　　者：王端好 王震 胡吉祥 韩孟姚 仲杰 WANG Duan-hao;WANG Zhen;HU Ji-xiang;HAN Meng-yao;ZHONG Jie(College of Biology and Food Engineering,Huanghuai University,Zhumadian 463000,Henan,China)

机构地区：[1]黄淮学院生物与食品工程学院,河南驻马店463000

出　　处：《食品研究与开发》2021年第10期129-134,共6页Food Research and Development

摘　　要：该文研究生料液态酿造大米酒生产工艺,并对酒的品质进行检测。利用单因素试验优化发酵温度、培养基初始pH值、小曲添加量后,利用响应面分析优化发酵工艺,并进行小试试验,最后用气相色谱对酒质进行检测。结果表明,最佳发酵条件为发酵温度30℃、小曲添加量为1.2%、培养基初始pH值为6;在发酵罐进行小试发酵12 d时50°白酒出酒率达到109.5%(质量比)。该大米酒气味清香,成品酒中乙酸乙酯含量为0.43 g/L,符合国家一级清香型白酒标准,甲醇含量仅为0.08 g/L,远低于国家标准,质量安全。The liquid production technology for brewing rice wine from raw materials was evaluated and the quality of the finished product was analyzed in this study.A single-factor experiment was used to determine the optimal fermentation temperature,initial pH value of the medium,and addition of xiaoqu.Response surface analysis was used to optimize the fermentation process,and a bench-scale test was carried out.The quality of the wine was determined by gas chromatography.Results showed that the optimal fermentation conditions were as follows:fermentation temperature,30℃;addition of xiaoqu,1.2%;and initial pH of the medium,6.Fermentation of twelve days yielded 50°liquor(109.5%alcohol by weight).The rice wine had a fresh scent and contained 0.43 g/L of ethyl acetate,which was in line with the national standard for first-grade clear flavor liquor.The methanol content(0.08 g/L)was well within the national safety standard.

关 键 词：大米 清香型 生料发酵 液态发酵 出酒率 

分 类 号：TS262.32[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]