米酒液态发酵糖化过程的研究  

Study on the Saccharification Process of Rice Wine in Liquid Fermentation

作　　者：郭婷婷 吴军 伍时华[1,2] 龙秀锋 牛福星 易弋 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点实验室,广西柳州545006 [3]广西科技大学教育评价与教师发展中心,广西柳州545006

出　　处：《大众科技》2023年第11期58-62,75,共6页Popular Science & Technology

基　　金：广西科技大学科学基金项目(校科自197308);广西科技攻关项目(桂科攻0782003-2)。

摘　　要：糖化是液态发酵的重要步骤,糖化酶与糖化曲均可使液化液进一步糖化,但糖化酶与糖化曲的糖化效果与产物含量有所不同。文章以籼米为原料,利用液态发酵技术,探究米酒液态发酵糖化过程中糖化酶和糖化曲的选择、糖化过程中使用透气膜与牛皮纸加透气膜封口的选择、糖化曲的选择与用量,以及糖化过程中葡萄糖、乳酸和乙酸等物质的积累情况。结果表明,糖化曲糖化效果更佳。糖化条件:透气膜封口,复合糖化曲糖化,复合糖化曲添加量为2.0%。在此条件下所得糖化液还原糖质量浓度为163.135 g/L,葡萄糖质量浓度为159.00 0g/L,乳酸质量浓度为9.875 g/L,乙酸质量浓度为6.931 g/L。Saccharification is an important step of liquid fermentation.Both saccharification enzyme and saccharification koji can further saccharification of liquefied liquid,but the saccharification effect and product content of saccharification enzyme and saccharification koji are different from each other.Therefore,indica rice was used as raw material and liquid fermentation technology was used.The selection of saccharifying enzyme and saccharifying koji in the saccharifying process of liquid fermentation of rice wine,the choice of using breathable film or kraft paper with breathable film sealing in the saccharifying process,the selection and dosage of saccharifying koji and the accumulation of glucose,lactic acid and acetic acid in the saccharifying process were investigated.The results showed that the saccharification effect of saccharified koji was better.The saccharification conditions were as follows:sealed with breathable film,compound saccharification koji saccharification,saccharification koji addition amount was 2.0%.Under these conditions,the mass concentration of reducing sugar in the saccharification solution is 163.135 g/L,the mass concentration of glucose is 159.000 g/L,the mass concentration of lactic acid is 9.875 g/L,and the mass concentration of acetic acid is 6.931 g/L.

关 键 词：米酒 液态发酵 糖化 糖化曲 糖化酶 

分 类 号：TS262[轻工技术与工程—发酵工程]