甜玉米秸秆发酵酒的酿造工艺研究  

Study on the brewing process of sweet corn straw fermented wine

作　　者：张立娇 王珊珊[1] 郭思彤 韩赫楠 李雨锌 吴昊 ZHANG Li-jiao;WANG Shan-shan;GUO Si-tong;HAN He-nan;LI Yu-xin;WU Hao(School of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China;School of Biological Science and Technology,Shenyang Agricultural University,Shenyang 110866,Liaoning,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122 [2]沈阳农业大学生物科学技术学院,辽宁沈阳110866

出　　处：《粮食与油脂》2024年第2期127-131,共5页Cereals & Oils

基　　金：辽宁省教育厅教学改革项目(1074);2022年辽宁省大学生创新创业项目(S202213201062);2021年辽宁省大学生创新创业项目(S202113201030)。

摘　　要：利用白腐菌、褐腐菌发酵制备甜玉米秸秆发酵酒。以乙醇体积分数为指标,在单因素试验的基础上通过响应面法优化甜玉米秸秆发酵酒的酿造工艺。结果表明:最佳酿造工艺条件为纤维素降解时间20 d、酒曲添加量12%(以秸秆质量为基准)、初始糖含量163 g/L、发酵时间72 h,在此条件下,甜玉米秸秆发酵酒的乙醇体积分数为12.05%。酿造的酒体菌落总数≤50 CFU/mL、大肠杆菌≤3 CFU/100 mL、致病菌未检出,酒体无色、清亮透明、有光泽,具有淡淡的甜玉米秸秆的清香,口感清甜。Preparation of sweet corn straw fermented wine by white rot bacteria and brown rot bacteria.Take ethanol volume fraction as the index,the brewing process of sweet corn straw fermented wine was optimized by response surface method on the basis of single factor test.The results showed that the opti-mum brewing process conditions were cellulose degradation time 20 d,koji addition amount 12%(based on the mass of straw),initial sugar content 163 g/L,and fermentation time 72 h.Under these condi-tions,the ethanol volume fraction of sweet corn straw fermented wine was 12.05%.The total number of bacterial colonies was≤50 CFU/mL,Escherichia coli was≤3 CFU/100 mL,and no pathogenic bacteria was detected.The wine body was colorless,clear,transparent,and glossy,with light sweet corn straw fragrance,taste sweet.

关 键 词：甜玉米秸秆发酵酒 纤维素 响应面法 

分 类 号：TS261.43[轻工技术与工程—发酵工程]