新型黄酒发酵工艺条件优化  

Optimization of the fermentation process conditions of new-type Huangjiu

作　　者：黄河 黄婷 王媚 李征 赵金松 HUANG He;HUANG Ting;WANG Mei;LI Zheng;ZHAO Jinsong(Sichuan Liquor Group Technology Development Co.,Ltd.,Chengdu 610199,China;School of Biological Engineering,Sichuan University of Science and Engineering,Yibin 643002,China;Sichuan Liquor Group Co.,Ltd.,Luzhou 611230,China)

机构地区：[1]四川省酒业集团科技开发有限公司,四川成都610199 [2]四川轻化工大学生物工程学院,四川宜宾643002 [3]四川省酒业集团有限责任公司,四川泸州611230

出　　处：《中国酿造》2022年第7期179-184,共6页China Brewing

摘　　要：该研究采用日本清酒酵母及高浓液态发酵法制备新型黄酒。以总加权评分值为评价指标,通过单因素试验及响应面试验优化新型黄酒发酵工艺条件。结果表明,新型黄酒的最佳发酵工艺条件为:日本清酒酵母3%、米麦曲添加量20%、主发酵温度15℃、料水比1∶1.4(g∶mL)。在此优化条件下,总加权评分值为84.0分,新型黄酒外观清亮透明,呈淡黄色甚至无色。其产品理化指标为:氨基酸态氮含量0.40 g/L、非糖固形物含量25.28 g/L、酒精度15.18%vol和pH值4.21。New-type Huangjiu(Chinese rice wine)was prepared by Japanese sake yeast with high-gravity liquid fermentation method.Taking the total weighted score value as the evaluation indexes,the fermentation process conditions of new-type Huangjiu were optimized by single factor tests and response surface tests.The results showed that the optimal fermentation process conditions of the new-type Huangjiu were as follows:Japanese sake yeast 3%,Mimaiqu addition 20%,main fermentation temperature 15℃,and solid and liquid ratio 1∶1.4(g∶ml).Under the optimal conditions,total weighted score value was 84.0,the appearance of the new-type Huangjiu was clear and transparent,with light yellow or even colorless.The physicochemical indexes of the product were as follows:amino acid nitrogen content 0.40 g/L,non-sugar solid content 25.28 g/L,alcohol content 15.18%vol,and pH 4.21.

关 键 词：新型黄酒 日本清酒酵母 发酵工艺优化 响应面法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]