中药材对清香型白酒主要酿造微生物及风味物质的影响  

Effects of Chinese medicinal materials on main brewing microorganisms and flavor components of light-flavor Baijiu

作　　者：江威 李强 唐洁 林斌 朱丽萍 李群 陈申习 JIANG Wei;LI Qiang;TANG Jie;LIN Bin;ZHU Liping;LI Qun;CHEN Shenxi(Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food,Jing Brand Research Institute,Jing Brand Co.,Ltd.,Huangshi 435100,China)

机构地区：[1]劲牌有限公司劲牌研究院中药保健食品质量与安全湖北省重点实验室,湖北黄石435100

出　　处：《中国酿造》2023年第2期89-94,共6页China Brewing

基　　金：湖北省重点研发计划项目(2020BBA050)。

摘　　要：为筛选可提升清香型白酒酿造质量的中药材,探究了20种中药材对发酵微生物酿酒酵母(Saccharomyces cerevisiae)Y1、异常威克汉姆酵母(Wickerhamomyces anomalus)Y29和米根霉(Rhizopus oryzae)G1生长的影响。于绿衣观音土曲中添加中药材,模拟清香型白酒工艺进行固态发酵小试实验,分析中药材的添加对糖化醅中微生物数量及清香型白酒原酒中主要风味物质的影响。结果表明,添加杏仁和甘草等中药材可促进菌株Y1和Y29的生长,添加桂皮、杏仁等中药材可促进菌株G1生长。添加丁香、红景天对菌株Y1、Y29和G1的抑制作用明显,其最适添加量为0.5 g/L。川芎、辣蓼和人参分别使糖化醅中细菌、酵母和霉菌增殖的效果最佳,其微生物增长率分别为143.03%、47.69%和73.47%。气相色谱表明,茴香使清香型白酒乙酸乙酯含量增加32.44%,茯苓使清香型白酒杂醇油含量降低9.23%。In order to screen the Chinese medicinal materials that can improve the brewing quality of light-flavor(Qingxiangxing)Baijiu,the effects of 20 kinds of Chinese medicinal materials on the growth of fermentation microorganisms Saccharomyces cerevisiae Y1,Wickerhamomyces anomalus Y29 and Rhizopus oryzae G1 were explored.Chinese medicinal materials were added to Green-covering Guanyin Tuqu,the solid-state fermentation experiment was conducted to simulate the process of light-flavor Baijiu,and the effects of adding Chinese medicinal materials on the number of microorganisms in the saccharified grains and the main flavor substances in light-flavor Baijiu base liquor were analyzed.The results showed that addition of Chinese medicinal material such as almond and licorice promoted the growth of strains Y1 and Y29,addition of Chinese medicinal material such as cinnamon and almond could promote the growth of strain G1.Addition of clove and Rhodiola rosea had obvious inhibitory effect on strains Y1,Y29 and G1,and the optimal addition was 0.5 g/L.Ligusticum Chuanxiong,Polygonum hydropiper and ginseng had the optimal proliferation effect on bacterium,yeast and mould in saccharifying grains,respectively,the microbial growth rates were 143.03%,47.69%and 73.47%,respectively.Gas chromatography showed that fennel increased ethyl acetate content in light-flavor Baijiu by 32.44%and Poria cocos reduced fusel oil content in light-flavor Baijiu by 9.23%.

关 键 词：中药材 清香型白酒 发酵微生物 酯类 杂醇油 

分 类 号：TS262.3[轻工技术与工程—发酵工程]