两种扣囊复膜酵母在清香型麸曲白酒生产中的应用  

The Application of Two Kinds of Saccharomycopsis fibuligera in Mild-flavour Fuqu Baijiu Production

作　　者：马美荣[1] 刘小改[1] 李洪媛 周林艳 单群 王小伟[1] 张坤[1] MA Meirong;LIU Xiaogai;LI Hongyuan;ZHOU Linyan;SHAN Qun;WANG Xiaowei;ZHANG Kun(Beijing Red Star Co.,Ltd.,Beijing 101400,China)

机构地区：[1]北京红星股份有限公司,北京101400

出　　处：《食品工业科技》2021年第21期133-139,共7页Science and Technology of Food Industry

摘　　要：为了改善清香型麸曲白酒辛辣、欠醇厚绵柔的缺陷,在生产中应用扣囊复膜酵母,以期改善原酒的品质。本实验制备了两种扣囊复膜酵母(扣囊复膜酵母T(NT)、扣囊复膜酵母L(NL))麸曲,对麸曲进行感官评价、风味物质分析,进行产酸能力、糖化力、发酵力分析;麸曲应用于清香型麸曲白酒酿造生产,分析原料出酒率、原酒风味成分,对酒样进行感官评价。结果表明,NL麸曲呈奶油香、花香,花香较明显,NT麸曲呈奶油香、曲香,曲香较明显,NL麸曲的酯类物质、酮类物质、酸类物质的含量比NT麸曲分别高6.56%、16.59%、32.28%,但其醛类物质、醇类物质的含量比NT麸曲分别低5.67%、2.67%。两种麸曲都具有一定的产酸能力、糖化能力、发酵能力。扣囊复膜酵母麸曲应用于清香型麸曲白酒发酵,在不同实验条件下,各实验方案的平均出酒率高于对照的平均出酒率,方案1的平均出酒率最高,比对照的平均出酒率相对提高了4.62%。各实验方案增加了原酒的绵甜感,提升了品质,具有推广应用价值。In order to improve the deficiency of mild-flavour fuqu baijiu,such as spicy,unmellow and soft flavor,Saccharomycopsis fibuligera was used in production to improve the quality of the original baijiu.Two kinds of Saccharomycopsis fibuligeras fuqu(Saccharomycopsis fibuligera T(NT),Saccharomycopsis fibuligera L(NL))were prepared in the test.Sensory evaluation,flavor substance analysis,acid production capacity,saccharification power and fermentation power analysis of fuqu were conducted.The fuqu were applied in the brewing production of mild-flavour fuqu baijiu.The cereal baijiu yield rate,tasting substances of the original baijiu were analysed and their sensory quality of original baijiu were evaluated.The results showed that NL fuqu smelled creamy,floral.The floral fragrance was more obvious.NT fuqu smelled creamy,koji aroma.The koji aroma was more obvious.The contents of esters,ketones and acids of NL fuqu were 6.56%,16.59%and 32.28%higher than that of NT fuqu,respectively,but the contents of aldehydes and alcohols were 5.67%and 2.67%lower than that of NT fuqu,respectively.Both fuqu had certain acid production ability,saccharification ability and fermentation ability.Compared with the control,the average baijiu yield rate of all test schemes was higher than that of the control under different test conditions,and the average baijiu yield rate of scheme 1 was the highest,which was about 4.62%higher than that of the control.The experimental schemes increased the sweetness of the original baijiu and the quality of base baijiu was also improved.The scheme had the value of popularization and application.

关 键 词：扣囊复膜酵母 性能分析 麸曲白酒 应用 感官品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]