同步糖化发酵工艺酿造白莲藕酒的研究  

Study on White Lotus Root Wine Brewing Process Using Simultaneous Saccharification and Fermentation

作　　者：宋文霞[1] 李桂菊[2] 王鑫淼 王泽奇 SONG Wenxia;LI Guiju;WANG Xinmiao;WANG Zeqi(School of Life Science,Qufu Normal University,Qufu 273165,China;School of Life Science and Bioengineering,Jining University,Qufu 273155,China)

机构地区：[1]曲阜师范大学生命科学学院,山东曲阜273165 [2]济宁学院生命科学与生物工程学院,山东曲阜273155

出　　处：《食品科技》2023年第1期69-75,共7页Food Science and Technology

基　　金：济宁市重点研发计划项目(2020NYNS020)。

摘　　要：利用筛选出的米曲霉和酿酒酵母,以南四湖水产品白莲藕和鱼台大米为主要原料,采用同步糖化发酵工艺酿造白莲藕酒。采取单因素试验和正交优化试验考察了酵母接种量、米曲用量及发酵温度对酒精度、甲醇含量及风味的影响。结果表明,最佳发酵工艺条件为酵母接种量1.0×10^(10)cfu/L、米曲用量200 g/kg、发酵温度20℃,100 L小试酿造试验显示成品酒各项指标符合国家标准,口感优雅,气味芬芳。Using the screened Aspergillus oryzae and Saccharomyces cerevisiae, the white lotus root wine was brewed in simultaneous saccharification and fermentation with white lotus root from Nansi lakes and Yutai rice. The single factor experiment and orthogonal optimization design was adopted to investigate the effects of inoculation amount of Saccharomyces cerevisiae, rice koji dosage and fermentation temperature on alcohol content, methanol content and flavor. The results showed the optimal fermentation conditions were 1.0×10^(10)cfu/L inoculation amount of Saccharomyces cerevisiae,200 g/kg rice koji, 20 ℃ fermentation temperature. The small scale brewing test of 100 L verified that the each parameter of finished white lotus root wine conformed to the state standards of rice wine, and the wine was elegant and fragrant.

关 键 词：白莲藕 米曲霉 酿酒酵母 

分 类 号：TS262.4[轻工技术与工程—发酵工程]