根霉曲培菌糖化工艺条件的研究  

Study on Saccharification Process with Rhizopus Starter

作　　者：杨建梅[1] 王晓慧[1] 赵琦 戴诗皎[1] 孙军华 YANG Jianmei;WANG Xiaohui;ZHAO Qi;DAI Shijiao;SUN Junhua(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2023年第1期35-38,共4页Liquor-Making Science & Technology

摘　　要：采用单因素和正交试验研究了根霉曲培菌糖化过程中不同的入箱温度、培菌时间和根霉菌添加量对糖化醅感官质量和糖分的影响,结果表明,影响根霉曲培菌糖化效果的因素依次为:根霉曲添加量>入箱温度>培菌时间;根霉曲培菌糖化的最佳工艺为:入箱温度为28℃,培菌时间26 h,根霉曲添加量为7‰。本研究及结果可为根霉曲培菌糖化工艺调整、糖化醅质量提升及根霉曲在酿酒中的应用提供数据支撑和理论指导。In this study,single factor experiments and orthogonal test were used to analyze the effect of initial temperature,cultivation time and Rhizopus starter addition amount on the sensory quality and sugar content of the saccharified grains.The results showed that the factors influencing the saccharification effect were ranked as follows:Rhizopus starter addition amount>initial temperature>cultivation time.The optimum saccharification process was as follows:the initial temperature was 28℃,the cultivation time was 26 h,and the Rhizopus starter addition amount was 7‰.This study has provided data support and theoretical guidance for the adjustment of saccharification process with Rhizopus starter,the improvement of the quality of saccharified grains,and the application of Rhizopus starter in the production of Baijiu.

关 键 词：根霉曲 培菌糖化 糖化醅 感官质量 糖分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]