大曲发酵黄酒工艺的优化研究  

Optimization of Production Process of Daqu Huangjiu

作　　者：张静莉 刘阿方 ZHANG Jingli;LIU Afang(Anyang Evaluation Center for Market Regulation,Anyang,Henan 455000;Anyang Administration for Market Regulation,Anyang,Henan 455000,China)

机构地区：[1]安阳市市场监管审评中心,河南安阳455000 [2]安阳县市场监管局,河南安阳455000

出　　处：《酿酒科技》2024年第10期73-79,共7页Liquor-Making Science & Technology

摘　　要：本研究采用纯发酵工艺酿制黄酒,以酒曲用量、大曲用量、发酵温度、发酵时间作为研究因素,在单因素实验前提下,采用响应面实验设计方法,探讨了大曲发酵黄酒的最佳工艺配方。结果表明,获得最佳感官评审结果的大曲发酵黄酒工艺条件为:酒曲用量1.2%、大曲用量8%、发酵温度30℃、发酵时间80 h。在此工艺条件下,大曲发酵黄酒感官评审实际得分为91.35,所酿制的黄酒色泽茶红、酒度适中、均匀透明、口感良好,理化指标达到国家标准中特型黄酒一级理化指标要求。本研究可为大曲发酵黄酒的生产提供一定的理论参考。The research used pure fermentation technology to produce Huangjiu.Taking the dosage of Xiaoqu,the dosage of Daqu,the fermentation temperature,and the fermentation time as the factors,single factor experiments and response surface experiment were conducted to explore the optimal process parameters for Daqu Huangjiu.The optimal fermentation conditions were as follows:the dosage of Xiaoqu was 1.2%,the dosage of Daqu was 8%,the fermentation temperature was 30℃,and the fermentation time was 80 hours.Under the above conditions,the sensory score of the produced Daqu Huangjiu was 91.35.The produced Daqu Huangjiu had tea red color,moderate alcohol content,uniform and transparent wine body,and good taste.Its physicochemical indica-tors met the requirements for first-class Huangjiu in the national standard.This study has provided a theoretical basis for the produc-tion of Daqu Huangjiu.

关 键 词：大曲 发酵 黄酒 工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]