蜂蜜酒发酵工艺条件的优化研究  

Research on the Optimization of Mead Fermentation Technology

作　　者：董彩文 王明雷 白少怡 胡晓龙 王悦 黄天琪 DONG Cai-wen;WANG Ming-lei;BAI Shao-yi;HU Xiao-long;WANG Yue;HUANG Tian-qi(School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002,China;Henan Provincial Collaborative Innovation Center of Food Production and Safety,Zhengzhou,Henan 450002,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450002 [2]河南省食品生产与安全协同创新中心,河南郑州450002

出　　处：《粮油食品科技》2021年第5期191-196,共6页Science and Technology of Cereals,Oils and Foods

基　　金：河南省重大项目子课题(181100211400);郑州轻工业大学校企合作项目(24100000270)。

摘　　要：以蜂蜜、麦曲、酵母为原材料,以酒精度为指标,通过单因素实验分别考察了发酵温度、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中酒精度的影响。根据响应面优化结果进行验证实验,最终的优化条件如下:当麦曲添加量4.0%,酵母添加量0.2%,磷酸氢二铵添加量600 mg/L,发酵液糖度为32.0%,pH值为4.5,发酵温度为32.0℃,培养时间为6 d时,能得到酒精度的最高值13.6%。In this research,honey,wheat koji,and yeast are taken as raw materials and alcohol content is taken as the indicator to study the effects of fermentation temperature,fermentation time,the addition of ammonium dihydrogen-phosphate,and sugar content of fermentation broth through single-factor experiments.These factors are inspected on the alcohol production during honey fermentation.According to the response surface optimization results,verification experiment showed the optimal condition for alcohol content is follows:the fermentation broth have sugar content of 32.0% and is set to the pH of 4.5.4.0% wheat koji is added with 0.2% yeast.Diammonium phosphate is added in 600.0 mg/L and the temperature is 32.0℃with the culture time of 6 days.Under such a condition,the alcohol content is 13.6%.

关 键 词：蜂蜜 麦曲 酵母 发酵 响应面分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]