米香型白酒糖化发酵过程物质变化规律研究  

Change Rules of Substances during Saccharification and Fermentation of Mixiang Baijiu

作　　者：朱宝生 韦丽婷 邱杰 覃泽广 廖祖跃 梁艳玲 ZHU Baosheng;WEI Liting;QIU Jie;QIN Zeguang;LIAO Zuyue;LIANG Yanling(Light Industry Research Institute of Guangxi Co.Ltd.,Nanning,Guangxi 530031;Guilin Xiangshan Distillery Co.Ltd.,Guilin,Guangxi 541500,China)

机构地区：[1]广西轻工业科学技术研究院有限公司,广西南宁530031 [2]桂林湘山酒业有限公司,广西桂林541500

出　　处：《酿酒科技》2024年第8期49-55,共7页Liquor-Making Science & Technology

基　　金：广西科技重大专项(2021AA01004AA)。

摘　　要：为研究米香型白酒糖化、发酵过程的物质变化规律,以湘山小曲为糖化发酵剂,以大米为原料,进行固态糖化、半固态发酵,对米香型白酒糖化发酵过程中还原糖、总酸、酒精含量等多项指标进行动态跟踪分析。结果表明,随着糖化的进行,糖化醪还原糖及总酸不断增加,糖化24 h时糖化醪温度达到最高;发酵醪还原糖含量逐渐降低,发酵醪总酸及乙醇含量在发酵96 h后不再增加;发酵醪中乙醇的积累主要在前发酵阶段;在不同条件下糖化和发酵所得基酒差异较为明显,较优的糖化和发酵条件为:糖化环境温度控制在25℃左右,糖化时间为36 h,用曲量为0.7%,发酵温度控制在20~25℃。In order to study the change rules of substances during saccharification and fermentation of Mixiang Baijiu,Xiangshan Xiaoqu was used as the saccharification and fermentation starter,and rice was used as the raw material for solid-state saccharification and semi-solid fermentation.Various indexes,including reducing sugar,total acids,and alcohol content were dynamically tracked and analyzed during the saccharification and fermentation processes.The results showed that with the progress of saccharification,the reducing sugar and total acids of the mash increased continuously,and the temperature of the mash reached the highest at 24 h of saccharification.The content of reducing sugar in the fermented mash gradually decreased,and the total acids and ethanol content of the fermented mash did not increase after fermentation for 96 h.The accumulation of ethanol in the fermented mash was mainly in the pre-fermentation stage.Under different saccharification and fermentation conditions,the differences in the crude liquor were obvious.The best saccharification and fermentation conditions were as follows:the ambient temperature for saccharification was 25℃,the saccharification time was 36 h,the amount of starter was 0.7%,and the fermentation temperature was 20℃to 25℃.

关 键 词：米香型白酒 理化指标 发酵规律 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]