一种新型乳酸菌优化高糖醉熟海鲜调味料酒工艺研究  

Optimization of High Sugar Drunken Cooked Seafood Cooking Wine By A New Type of Lactic Acid Bacteria

作　　者：倪斌 张辉 毛严根 NI Bin;ZHANG Hui;MAO Yangen(Shanghai Jinfeng Wine Co.,Ltd.,Shanghai 200063,China)

机构地区：[1]上海金枫酒业股份有限公司,上海200063

出　　处：《酿酒》2023年第1期134-137,共4页Liquor Making

基　　金：金山区产学研科技成果转化项目(2021-CXY-06)。

摘　　要：为研究开发新风味调味料酒,以黄酒为酒基,在黄酒发酵过程中接种乳酸菌来提升黄酒酸感,通过添加糟烧酒提高酒精度的方式来终止酵母发酵,提升黄酒总糖的含量。同时,通过添加香辛料母液、酵母抽提物、食盐来优化调味料酒的风味口感,根据单因素实验和正交实验确定最优工艺条件:乳酸菌添加量4%,香辛料母液添加量15%;酵母抽提物添加量5%;食盐4%;黄酒料水添加量140%,所形成的调味料酒风味最佳,酒香浓郁,酸甜适中,符合消费者对醉熟海鲜的调味需求。In order to research and develop new flavoring rice wine,taking rice wine as the wine base,lactic acid bacteria were inoculated in the process of rice wine fermentation to improve the sour feeling of rice wine,yeast fermentation was stopped by adding soju wine to improve the alcohol content,and the total sugar content of rice wine was increased.At the same time,the flavor and taste of flavoring cooking wine were optimized by adding mother liquor of spices,yeast extract and salt.According to single factor experiment and orthogonal experiment,the optimal technological conditions were determined as follows:adding 4%lactic acid bacteria and 15%mother liquor of spices;Yeast extract5%;Salt is 4%;The flavoring wine produced by adding 140%of the flavoring water in yellow rice wine has the best flavor,rich flavor,moderate sour and sweet,which meets the demand of consumers for the flavoring of drunken cooked seafood.

关 键 词：调味料酒 乳酸菌 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]