大曲发酵液态白酒工艺优化研究  

Research on Process Optimization of Liquid Fermentation Baijiu by Daqu Fermentation

作　　者：罗玲 LUO Ling(Sichuan Vocational College of Chemical Technology,Luzhou 646300,China)

机构地区：[1]四川化工职业技术学院,四川泸州646300

出　　处：《食品安全导刊》2023年第5期130-134,144,共6页China Food Safety Magazine

基　　金：泸州市科学技术和人才工作局研发项目(2021-JYJ-88);酿酒生物技术及应用四川省重点实验室重点项目(NJ2021-03)。

摘　　要：以高粱、小麦、玉米为主要原料,以糖化酶添加量、大曲添加量、发酵温度、发酵时间作为研究因素,在单因素实验的基础上,采用响应面试验设计方法,建立相应的响应面模型并开展数据分析。获得最高大曲发酵液态白酒产酒率的工艺条件为糖化酶添加量0.8%、大曲添加量24.6%、发酵温度32℃、发酵时间5 d。在此条件下,大曲发酵液态白酒产酒率为(87.24±0.041)%,酒精度与风味物质含量符合最新国家标准中高度酒一级理化要求,对于大曲发酵液态白酒生产具有一定的理论指导作用。Using sorghum,wheat,and corn as the main raw materials,with the saccharifying enzyme addition,Daqu addition,fermentation temperature,and fermentation time as the research factors,based on the single factor experiment,the response surface experimental design method was used to establish the corresponding response surface model and carry out data analysis.The technological conditions for obtaining the highest liquor yield of liquid fermentation Baijiu by Daqu fermentation were as follows:saccharifying enzyme addition 0.8%,Daqu addition 24.6%,fermentation temperature 32℃,and fermentation time 5 days.Under these conditions,the liquor yield of liquid fermentation Baijiu by Daqu fermentation was(87.24±0.041)%,and the alcohol content and flavor substance content met the first-class physical and chemical requirements of the latest national standard for high-grade liquor,and it had certain theoretical guidance for the production of liquid fermentation Baijiu by Daqu fermentation.

关 键 词：大曲 发酵 液态白酒 工艺优化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]