风味型甜酒曲的研制  

Development of flavored sweet Jiuqu

作　　者：王家胜 朱澳迪 杨州 邱燕翅 董良君 李合 方尚玲 陈茂彬 WANG Jiasheng;ZHU Aodi;YANG Zhou;QIU Yanchi;DONG Liangjun;LI He;FANG Shangling;CHEN Maobin(Hubei Key Laboratory of Industrial Microbiology,Provincial Collaborative Innovation Center of Industrial Fermentation,Key Laboratory of Fermentation Engineering,Ministry of Education,College of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Xiaogan Pro-Biotech Co.,Ltd.,Xiaogan 432100,China)

机构地区：[1]湖北工业大学生物工程与食品学院发酵工程教育部重点实验室工业发酵省部共建协同创新中心工业微生物湖北省重点实验室,湖北武汉430068 [2]孝感亲亲生物科技有限公司,湖北孝感432100

出　　处：《中国酿造》2023年第5期97-104,共8页China Brewing

基　　金：“十三五”国家重点研发计划项目(2016YFD0400500);湖北省科技厅重大专项(2018ABA084)。

摘　　要：该研究采用传统培养分离法从糖化力和液化力较高的酒曲中分离根霉菌株,通过分子生物学技术对其进行菌种鉴定,并将其与多种酿酒酵母和细菌按照6种不同比例复配制备风味型甜酒曲。采用复配曲发酵制备甜米酒,并对其进行感官评价、理化指标、挥发性风味成分、有机酸及还原糖含量测定,探究最佳复配方案。结果表明,从酒曲Ⅱ中分离鉴定得到一株少根根霉(Rhizopus arrhizus)Rhi-1,6#复合酒曲(少根根霉Rhi-1添加量0.8%,酿酒酵母Sx添加量0.03%,食窦魏斯氏菌W-R-1添加量0.06%)发酵制备的甜米酒感官评分最高(87分),醇类与酯类物质相对含量(92.66%)最为丰富,酒精度为2.3%vol,其总糖、总酸、有机酸、还原糖含量均高于其他5种复配曲制备的甜米酒,分别为130.4 g/L、13.33 g/L、15.66 g/kg、158.33 g/kg。综上,6#复合酒曲最佳。The Rhizopus strain was isolated from Jiuqu with high saccharification and liquefaction power by traditional culture separation method,and identified by molecular biology technology.The strain was mixed with Saccharomyces cerevisiae and bacteria with 6 different proportions to prepare flavored sweet Jiuqu.The sweet rice wine was prepared by compound Jiuqu fermentation,and the sensory evaluation,physical and chemical indexes,volatile flavor components,organic acids and reduction content were determined to explore the optimal compound scheme.The results showed that Rhizopus arrhizus Rhi-1 was isolated from JiuquⅡand identified,and the sensory score(87 points)of the sweet rice wine prepared by compound Jiuqu 6#(R.arrhizus Rhi-10.8%,S.cerevisiae Sx 0.03%,and Weissella cibaria W-R-10.06%)was the highest,the relative content of alcohols and esters(92.66%)was the richest,the alcohol content was 2.3%vol,and the total sugar,total acid,organic acid,reducing sugar contents were higher than those of sweet rice wine prepared with five other compound Jiuqu,which were 130.4 g/L,13.33 g/L,15.66 g/kg and 158.33 g/kg,respectively.In summary,the compound Jiuqu 6#was the optimal.

关 键 词：风味型甜酒曲 根霉 筛选 鉴定 复合酒曲 米酒 风味化合物 

分 类 号：Q93-3[生物学—微生物学]