米香型白酒“增乳”工艺的优化研究  

Improvement of Ethyl Lactate Content in Mixiang Baijiu

作　　者：张龙 梁振荣 郝俊光 罗丹 万瑞杰 叶静萱 吴金燕 黎婷 李官连 ZHANG Long;LIANG Zhenrong;HAO Junguang;LUO Dan;WAN Ruijie;YE Jingxuan;WU Jinyan;LI Ting;LI Guanlian(Guangxi Tianlongquan Distillery Co.Ltd.,Hechi,Guangxi 546400;Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering,Beibu Gulf University,Qinzhou,Guangxi 535011,China)

机构地区：[1]劲牌广西天龙泉酒业有限公司,广西河池546400 [2]钦州市食品风味分析与调控重点实验室,北部湾大学食品工程学院,广西钦州535011

出　　处：《酿酒科技》2023年第5期24-28,35,共6页Liquor-Making Science & Technology

基　　金：广西壮族自治区科技计划项目(桂科AB21196002);河池市科技计划项目(AB198802)。

摘　　要：针对传统工艺切换至现代机械化工艺后乳酸乙酯含量过低的生产实际问题,天龙泉进行了大量的菌种和工艺优化实验。本文对工厂选育的Y4酵母进行了发酵温度、酒曲添加量、酒曲比例的单因素试验与三因素三水平正交优化试验,确定高产乳酸乙酯的优化工艺条件为:发酵温度为29℃,酒曲添加量为0.5%,酿酒酵母Y4与根霉比例为0.1∶10。3次验证试验的乳酸乙酯平均值为0.335 g/L。结果肯定了Y4酵母为具有应用潜力的高产酯酵母,实验室优化条件为工业化生产提供了数据支持。In order to solve the problem that the ethyl lactate content in Mixiang Baijiu decreased after the transformation from traditional production process to modern mechanized production process,a large number of optimization experiments were carried out in Tianlongquan Distillery.In this study,single factor experiments and a three-factor-three-level orthogonal experiment were carried out on Saccharomyces cerevisiae strain Y4 selected in the distillery.The optimum conditions for the improvement of ethyl lactate content were obtained as follows:the fermentation temperature was 29℃,the addition amount of starter was 0.5%,and the ratio of Saccharomyces cerevisiae Y4 to Rhizopus was 0.1∶10.The average ethyl lactate content under the above optimized conditions was 0.335 g/L.The results confirmed that Saccharomyces cerevisiae Y4 had application potential,and the optimized laboratory conditions provided data support for industrial production.

关 键 词：米香型白酒 气相色谱 乳酸乙酯 Y4酿酒酵母 

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]