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作 者:张阳阳 赵筱岑 王荣荣 朱静 李建芳 汪清美[3] 王斯源 ZHANG Yangyang;ZHAO Xiaocen;WANG Rongrong;ZHU Jing;LI Jianfang;WANG Qingmei;WANG Siyuan(Food College,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Agricultural College,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Institute of Pharmaceutical Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)
机构地区:[1]信阳农林学院食品学院,河南信阳464000 [2]信阳农林学院农学院,河南信阳464000 [3]信阳农林学院制药工程学院,河南信阳464000
出 处:《中国酿造》2023年第5期196-200,共5页China Brewing
基 金:河南省高等学校重点科研项目(22B550015);河南省科技攻关(172102110220);河南省高等学校青年骨干教师培养计划(2020GGJS262);河南省科技攻关项目(212102110314);河南省高等学校青年骨干教师培养计划(2019GGJS264);河南省青年科学基金项目(212300410228);信阳农林学院青年基金项目(20200111);信阳农林学院科研促进教学专项课题(kj-2021034)。
摘 要:为提高固态发酵法酿造白酒中的总酯含量和出酒率,本试验以前期研究保存的白地霉(Geotrichum candidum)S13及白酒曲为试验菌种,以总酯含量和出酒率为检测指标,采用单因素、响应面试验对固态发酵法酿造白酒发酵条件进行优化。结果表明,最优发酵条件为发酵时间26 d,初始pH值6.2,白地霉接种量14%、发酵温度28℃,白酒曲添加量0.5%。在此优化条件下,白酒澄清透明,无杂质沉淀,口感醇厚绵甜,香味协调,总酯含量为2.12 g/L,出酒率为20.42%,酒精度达到56%vol,感官评分为82.7分。In order to improve the total esters contents and liquor yield of Baijiu brewed by solid-state fermentation,using liquor koji and Geotrichum candidum S13 preserved in previous studies as the test strain,and the total esters contents and liquor yield as the detection indexes,the fermentation conditions of Baijiu brewed by solid-state fermentation were optimized by single factor and response surface tests.The results showed that the optimal fermentation conditions were as follows:fermentation time 26 d,initial pH 6.2,G.candidum inoculum 14%,fermentation temperature 28℃,liquor koji addition 0.5%.Under the optimal conditions,the Baijiu was clear and transparent,without impurity precipitation,mellow and sweet taste,harmonious flavor,the total esters contents were 2.12 g/L,the liquor yield was 20.42%,the alcohol content reached 56%vol,and the sensory score was 82.7 points.
分 类 号:TS262.7[轻工技术与工程—发酵工程]
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