基于响应面法优化库德毕赤酵母强化发酵工艺生产清香型白酒  

Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method

作　　者：赵港国 李晓晓 张婧靖 王军燕 麻静静 甄攀 贾丽艳[1] ZHAO Gangguo;LI Xiaoxiao;ZHANG Jingjing;WANG Junyan;MA Jingjing;ZHEN Pan;JIA Liyan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;The Graduate Education Innovation Center on Baijiu Bioengineering in Shanxi Province,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Xinghuacun Fenjiu Group Co.,Ltd.,Lvliang 032209,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西农业大学山西省白酒生物工程研究生教育创新中心,山西晋中030801 [3]山西杏花村汾酒厂股份有限公司,山西吕梁032209

出　　处：《中国酿造》2024年第8期224-229,共6页China Brewing

基　　金：山西省重点研发计划项目(202302140601016)。

摘　　要：为了稳定和提升清香型白酒中乙酸乙酯的含量,以高产乙酸乙酯库德毕赤酵母(Pichia kudriavzevii)FJZ强化发酵生产清香型白酒。以酒醅中乙酸乙酯和总酯含量为评价指标,采用单因素试验探究接种量、大曲添加量、料液比、发酵时间、发酵温度对清香型白酒酒醅中乙酸乙酯和总酯含量的影响,并在此基础上,基于响应面法优化发酵工艺条件。结果表明,最佳发酵工艺条件为:接种量4%、大曲添加量10%、料液(高粱与水)比1∶1(g∶mL)、发酵时间21 d、发酵温度27℃。该优化条件下,酒醅中总酯含量为(4.75±0.06)g/kg,乙酸乙酯含量为(1.25±0.02)g/kg,分别比未强化发酵提高了55.74%和76.06%。In order to stabilize and increase the content of ethyl acetate in light-flavor(Qingxiangxing)Baijiu,light-flavor Baijiu was produced by enhanced fermentation of Pichia kudriavzevii FJZ with high ethyl acetate production.With the content of ethyl acetate and total ester in fermented grains as evaluation indicators,the effects of inoculum,Daqu addition,material and liquid ratio,fermentation time and temperature on the content of ethyl acetate and total ester in fermented grains of light-flavor Baijiu were explored by single factor experiments.On this basis,the fermentation process conditions were optimized based on response surface methodology.The results showed that the optimal fermentation process conditions were determined as follows:inoculum 4%,Daqu addition 10%,material and liquid(sorghum and water)ratio 1∶1(g∶ml),fermentation time 21 d,and temperature 27℃.Under these optimized conditions,the total ester content in fermented grains was(4.75±0.06)g/kg,and the ethyl acetate content was(1.25±0.02)g/kg,which was 55.74%and 76.06%higher than those of unenhanced fermentation.

关 键 词：库德毕赤酵母 强化发酵 乙酸乙酯 清香型白酒 工艺优化 响应面法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]