液态发酵生料玉米生产白酒工艺研究及鉴定  

Liquid Fermentation Technology and Identification of Liquor Production from Corn

作　　者：王端好 王震 蒋丹丹 WANG Duanhao;WANG Zhen;JIANG Dandan(School of Biological and Food Engineering,Huanghuai University,Zhumadian 463000,China)

机构地区：[1]黄淮学院生物与食品工程学院,河南驻马店463000

出　　处：《食品科技》2022年第6期81-86,共6页Food Science and Technology

基　　金：黄淮学院博士科研启动基金项目(1000.12.01.1696)。

摘　　要：文章以玉米为原料,用生料液态法工艺生产白酒,利用单因素试验和响应面试验优化并进行了小试试验,最后对酒质分别进行了感官鉴定及气相色谱分析。最佳发酵工艺为,原料粉碎度为100%通过40目网筛、发酵温度30℃、小曲添加量1.15%、培养基初始pH值6,发酵时间12 d;小试结果为50%(v/v,20℃)白酒的出酒率为91.6%。酒质清香醇甜,乙酸乙酯含量为0.391 g/L,甲醇含量为0.35 g/L,甲醇含量低于国家标准。该酿酒工艺出酒率高、生产成本低、质量优,生产过程便于机械化生产。The technology of producing liquor with corn as raw material by liquid state fermentation was developed using the single factor test and response surface analysis,and the bench-scale experiment was carried out.Finally,the liquor quality was detected by the sensory identification and with gas chromatography.The optimal fermentation conditions were as follows:the crushing degree of raw materials was 100%penetrating 40 screen,the fermentation temperature was 30℃,the adding amount of koji was 1.15%,the initial pH value was 6,and the fermentation time was 12 days.The bench-scale experiment results were the yield of 91.6%with 50%(v/v,20℃)liquor.The liquor is clear,mellow and sweet.The contents of ethylacetate and methanol in 50%(v/v,20℃)liquor were 0.391 g/L and 0.35 g/L,respectively.Methanol content is lower than the national standard.The brewing process has high yield,low production cost and excellent quality.The production process is convenient for mechanized producing.

关 键 词：玉米 生料发酵 液态发酵 乙酸乙酯含量 甲醇含量 小试 

分 类 号：TS262.3[轻工技术与工程—发酵工程]