低度米酒发酵工艺优化及发酵动力学模型建立  

Optimization of Fermentation Process and Establishment of Fermentation Kinetic Model for Low-Alcohol Rice Wine

作　　者：李静雯 张东亚 陆洋 许译文 LI Jingwen;ZHANG Dongya;LU Yang;XU Yiwen(Guizhou Institute of Light Industry,Guiyang,Guizhou 550007,China)

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550007

出　　处：《酿酒科技》2021年第8期58-64,共7页Liquor-Making Science & Technology

基　　金：贵州省科技计划项目(黔科合服企[2021]3号);贵州科学院省级科研专项资金项目(黔科院科专合字[2020] 07号);贵州科学院青年基金项目(黔科院J字[2019]16号)。

摘　　要：试验以感官评价为指标,采用正交实验法设计试验,确定最佳发酵工艺参数为酒曲添加量0.7%,发酵温度28℃,发酵时间7 d,所制得的低度米酒酒精度为11.4%vol,总可溶性固形物(TSS)为13.5°Bx,pH3.98,感官评分为82.08分。基于该低度米酒的制作工艺条件,通过研究米酒发酵过程中菌体生长、基质消耗及产物生成的变化规律,应用Logistic模型方程建立菌落总数变化、酒精生成动力学模型,用Boltzmann模型建立酸性物质生成和TSS消耗的发酵动力学模型,并进行模拟。试验结果表明,模型的试验值与预测值之间的拟合度较高,分别为0.98669、0.98922、0.99194和0.99631,能很好地反映低度米酒在发酵过程中的动力学特征,为企业进行发酵罐设计及智能化控制发酵过程提供数据参考。In this study the orthogonal experiment was used to optimize the fermentation process of low-alcohol rice wine with the sensory score as the index. The optimum fermentation conditions were as follows: the addition amount of starter was 0.7 %, the fermentation temperature was 28 ℃, and the fermentation time was 7 d. Under the above conditions, the alcohol content of the produced rice wine was 11.4 %vol, the total soluble solid(TSS) was 13.5 °Bx, the pH value was 3.98, and the sensory score was 82.08. The change rules of microbial growth, substrate consumption and products generation during the fermentation process of the rice wine were studied. The kinetic models of microbial change and alcohol production were established by using Logistic model equation, and the kinetic models of acid production and TSS consumption were established by using Boltzmann model. The results showed that, the fitting degree between the test value and the predicted value of the model was 0.98669, 0.98922, 0.99194 and 0.99631, respectively,which could well reflect the kinetic characteristics of the fermentation process of low-alcohol rice wine. This study could provide data reference for the design of fermentation tanks and the intelligent control of the fermentation process.

关 键 词：低度米酒 工艺优化 发酵动力学模型 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]