熟麦曲促进黄酒发酵的机理研究  

Studies on Mechanism of Cooked Wheat Qu Promoting Huangjiu Fermentation

作　　者：刘双平[1,2] 刘彩霞 王小壮 周志磊 毛健[1,2,3] Liu Shuangping;Liu Caixia;Wang Xiaozhuang;Zhou Zhilei;Mao Jian(School of Food Science and Technology,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,Jiangsu;Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing 312000,Zhejiang;Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd.,National Engineering Research Center of Huangjiu,Shaoxing 312000,Zhejiang)

机构地区：[1]江南大学食品学院粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学(绍兴)产业技术研究院,浙江绍兴312000 [3]浙江古越龙山绍兴酒股份有限公司、国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《中国食品学报》2023年第4期57-65,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32072205);国家自然科学基金重点项目(22138004)。

摘　　要：熟麦曲是接种纯黄曲霉培养的麦曲,广泛应用于现代黄酒生产中。为探究熟麦曲在黄酒发酵中的作用机理,本研究通过控制熟麦曲添加比例,分析熟麦曲对黄酒酿造的影响,进一步研究黄曲霉菌丝自溶特性,并通过黄曲霉菌丝(可自溶)和孢子(不自溶)与酵母共培养试验分析菌丝自溶对黄酒发酵的影响。研究发现随着熟麦曲添加比例增加,发酵体系中酵母生物量显著提升37.61%~135.90%,乙醇含量、氨基酸态氮、氨基酸以及有机酸分别显著提升15.87%,70.00%,28.46%,92.41%以上。研究黄曲霉菌丝自溶发现,菌丝自溶可为发酵体系提供氨基酸、糖、核苷酸等生物分子,有效提升发酵体系中酵母生物量1.32倍,显著影响乙醇、氨基酸态氮、杂醇以及氨基酸含量。综上,熟麦曲一方面通过丰富的酶物质促进原料分解,影响黄酒发酵;另一方面,熟麦曲中大量菌丝体在发酵过程中发生自溶,为发酵醪提供氮源,促进黄酒发酵进程。Cooked wheat qu is a kind of wheat qu that pure culture of Aspergillus flavus,which is widely used in modern Huangjiu production.To explore the mechanism of cooked wheat qu in Huangjiu fermentation,the influence of cooked wheat qu on Huangjiu brewing was analyzed by controlling the proportion of it.Further,the autolysis characteristics of Aspergillus flavus mycelia(autolysis)was studied,and the influence of mycelia autolysis on Huangjiu was analyzed by co-culture experiment of Aspergillus flavus mycelia(autolysis)and spores(not autolysis)with yeast.The results showed that,with the increase of the proportion of cooked wheat qu added,the S.cerevisiae biomass in the fermentation system significantly increased by 37.61%to 135.90%,and the alcohol content,ammonia nitrogen,amino acid and organic acid significantly increased by 15.87%,70.00%,28.46%and 92.41%respectively.Furthermore,the study on the autolysis of Aspergillus flavus mycelium found that the autolysis of mycelium can provide amino acids,sugars,nucleotides and other biomolecules substances for the fermentation system,effectively increase the S.cerevisiae biomass in the fermentation system by 1.32 times,and significantly affect the content of ethanol,ammonia nitrogen,fusel and amino acids.Above all,on the one hand,cooked wheat qu can promoting Huangjiu fermentation by making use of its rich enzyme substances to promote the decomposition of raw materials;on the other hand,a large number of mycelium in cooked wheat qu has autolysis in the fermentation process,which provide nitrogen sources for the fermentation mash and affects the general parameters and flavor compound formation.

关 键 词：黄酒酿造 黄曲霉 自溶 氮源 

分 类 号：TS262.4[轻工技术与工程—发酵工程]