酿酒酵母和异常汉逊酵母混合发酵黄酒工艺研究  

Studies on Yellow Rice Wine Technology Using Mixed Fermentation of Saccharomyces cerevisiaeand Hansenula anomala

作　　者：郑超群 陈晨[1] 蒋予箭[1] 张蕾[1] 谢广发 Zheng Chaoqun;Chen Chen;Jiang Yujian;Zhang Lei;Xie Guangfa(School of Food and Bioengineering,Zhejiang Gongshang University,Hangzhou 310018;Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province,College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]浙江树人学院生物与环境工程学院浙江省污染暴露与健康干预重点实验室,杭州310015

出　　处：《中国食品学报》2024年第1期146-159,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省绍兴黄酒产业创新综合体科技创新项目。

摘　　要：以酿酒酵母和异常汉逊酵母为黄酒发酵菌种,分别考察2种酵母对18°Bx糖化液的发酵特性,结果表明酿酒酵母产酒精(9.9%vol)能力强于异常汉逊酵母(6.8%vol),异常汉逊酵母产挥发酯(2.41 g/L)显著高于酿酒酵母(0.53 g/L)。比较混菌发酵途径,顺序混合发酵酒精度(8.1%vol)略低于同时混合发酵酒精度(8.7%vol),挥发酯含量(1.59 g/L)显著高于同时混合发酵(0.56 g/L)(P<0.05),结合发酵过程理化指标和感官评价结果,选择顺序混合发酵途径较为合适。通过单因素和Box-Benhnken中心组合试验设计,选择主发酵温度、pH值、酵母接种量3个因素对顺序混合发酵黄酒产品的挥发酯含量进行响应面优化,结果显示:顺序混合发酵黄酒的最佳参数为:发酵温度31.5℃,接种量1.0×10~7个/mL,pH 4.2。验证试验表明,在此条件下顺序混合发酵黄酒的挥发酯含量为(1.66±0.028)g/L,与预测值1.70 g/L相差不大,比酿酒酵母单独发酵提高213%。本研究为非酿酒酵母在黄酒发酵上的应用奠定了基础。Saccharomyces cerevisiae and Hansenula anomalies as yellow rice wine fermentation strains,the fermentation characteristics of the two yeasts on the 18°Bx saccharification solution were investigated respectively.It was found that the alcohol-producing capacity of Saccharomyces cerevisiae(9.9%vol)was stronger than that of Hansenula anomala(6.8%vol),and the volatile ester content(2.41 g/L)of Hansenula anomalies was significantly higher than that of Saccharomyces cerevisiae(0.53 g/L).Further comparing the mixed fermentation pathways,the alcohol content of sequential mixed fermentation(8.1%vol)was slightly lower than that of simultaneous mixed fermentation alcohol(8.7%vol),and the volatile ester content(1.59 g/L)was significantly higher than that of simultaneous mixed fermentation(0.56 g/L)(P<0.05).Combined with the physical and chemical indicators of the fermentation process and sensory evaluation,it is more appropriate to choose a sequential mixed fermentation route.Through the combined experimental design of the single-factor and Box-Benhnken Center,the response surface of the volatile ester content of the sequentially mixed fermented rice wine products was optimized by selecting three factors:the main fermentation temperature,pH value and yeast inoculation amount The results showed that the optimal parameters for sequential mixing of standing fermented yellow rice wine were:fermentation temperature of 31.5℃,inoculation amount of 1.0×107 cells/mL,and pH of 4.2.The verification experiments showed that the volatile ester content of sequentially mixed yellow rice wine under this condition was(1.66±0.028)g/L,which was not much different from the predicted value of 1.70 g/L,which was 213%higher than the fermentation of Saccharomyces cerevisiae alone.In this study,the fermentation pathway and application effect were elucidated for the application of non-Saccharomyces cerevisiae in yellow rice wine fermentation.

关 键 词：异常汉逊酵母 混合菌种 黄酒 发酵曲线 工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]