免浸米的黄酒酿造新工艺研究  

New Production Technology of Huangjiu without Rice-Soaking Process

作　　者：王兰 钱斌 赖敏辉 严冬霞 宋岑 徐岳正 WANG Lan;QIAN Bin;LAI Minhui;YAN Dongxia;SONG Cen;XU Yuezheng(Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing,Zhejiang 312000;National Engineering Research Center for Huangjiu,Shaoxing,Zhejiang 312000,China)

机构地区：[1]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [2]国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《酿酒科技》2022年第5期56-60,共5页Liquor-Making Science & Technology

基　　金：国家重点研发计划子课题(2018YFC1604106);绍兴市科技计划项目(2019B11001)。

摘　　要：黄酒浸米过程可形成大量的生物胺,并随大米进入发酵过程,导致黄酒中生物胺浓度过高。为降低黄酒中生物胺含量,本研究通过单因素试验和正交试验,以感官评价为指标,确定替代浸米工艺的最优工艺条件:液化温度90℃,液化时间2 h,淀粉酶用量1‰,料水比为1∶2.6,传统工艺麦曲用量5%,活性干酵母用量2‰,绍酒曲用量3‰。以此工艺酿制的黄酒,酒精度为14.0%vol,生物胺含量较对照下降71.59%。During the production of Huangjiu,the rice-soaking process will generate large amounts of biogenic amines,resulting in the excessive concentration of biogenic amines in the produced Huangjiu.To reduce the concentration of biogenic amines in Huangjiu,the single factor experiments and the orthogonal experiment were used to optimize the fermentation process with the senso-ry score as the index.The optimized fermentation conditions were as follows:the liquefaction temperature was 90℃,the liquefaction time was 2 h,the amylase dosage was 1‰,the ratio of rice to water was 1∶2.6,the dosage of wheat Qu was 5%,the dosage of ac-tive dry yeast was 2‰,and the dosage of Shaoxing Qu was 3‰.Under the above conditions,the alcohol content of the produced Huangjiu was 14.0%vol,and the content of biogenic amines decreased by 71.59%.

关 键 词：黄酒 生物胺 免浸米 

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]