乳酸菌浸米技术对黄酒酿造的影响  

Effect of Adding Lactic Acid Bacteria during Rice Soaking on the Production of Huangjiu

作　　者：黄媛媛 胡健 唐慰祖 马博文 HUANG Yuanyuan;HU Jian;TANG Weizu;MA Bowen(Shanghai Jinfeng Winery Co.Ltd.,Shanghai 201501;Shanghai Shikumen Winery Co.Ltd.,Shanghai 201501,China)

机构地区：[1]上海金枫酒业股份有限公司,上海201501 [2]上海石库门酿酒有限公司,上海201501

出　　处：《酿酒科技》2023年第7期34-37,43,共5页Liquor-Making Science & Technology

基　　金：上海黄酒工程研究技术中心能力提升项目(20DZ2281500)。

摘　　要：将乳酸菌浸米技术应用到黄酒生产新工艺中,通过检测米浆水的总酸含量、有机酸含量、生物胺含量以及发酵结束后黄酒的理化指标、感官评价、生物胺含量,分析其在浸米过程中的效果,以及对黄酒酿造过程和成品品质的影响。结果表明,乳酸菌浸米可以加快浸米进程,有效缩短浸米时间;能明显提高米浆水中乳酸菌含量,大幅降低米浆水和黄酒原酒中的生物胺含量,提高生物安全性。乳酸菌浸米技术应用于黄酒大生产中,发酵过程安全可控,工艺简单可行,黄酒各项理化指标都符合GB/T 13662《黄酒》中的要求,酒体协调柔和,具有黄酒的典型风格。In this study lactic acid bacteria was added during rice soaking.The total acids,organic acids and biological amines in the rice-soaking water and the physicochemical indexes,sensory quality and biological amine content of the produced Huangjiu were analyzed to evaluate the effect of adding lactic acid bacteria on the production process and quality of Huangjiu.The results showed that adding lactic acid bacteria could speed up the rice soaking process and effectively shorten the rice soaking time.It could significantly increase the content of lactic acid bacteria in the rice-soaking water,while significantly reduce the content of biogenic amines in the rice-soaking water and the produced Huangjiu.The fermentation process was safe and controllable,and the technology was simple and feasible.All physicochemical indexes of the produced Huangjiu met the requirements in national standard GB/T 13662.The wine body was harmonious and soft,with the typical style of Huangjiu.

关 键 词：乳酸菌 浸米 酿造 生物胺 

分 类 号：TS262.4[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]