日本甘酒酒曲在液态发酵米酒生产中的应用  

Application of Koji from Amazake in Rice Wine Production for Liquid-state Fermentation

作　　者：傅强[1] 黄斌[1] 崔砾砾[1] 王开祥[1] 邵明凯 崔竞文 FU Qiang;HUANG Bin;CUI Lili;WANG Kaixiang;SHAO Mingkai;CUI Jingwen(Key Laboratory of Food and Biological Engineering of Zhejiang Province,Research and Development Department of Hangzhou Wahaha Group Co.Ltd,Hangzhou Wahaha Technology Co.Ltd,Hangzhou 310018,China)

机构地区：[1]浙江省食品生物工程重点实验室,杭州娃哈哈集团有限公司研究院,杭州娃哈哈科技有限公司,杭州310018

出　　处：《工业微生物》2024年第5期65-72,共8页Industrial Microbiology

摘　　要：传统米酒大多采用大米或糯米通过固态发酵方式进行生产,而现代米酒生产则多采用液态发酵的方式。然而,液态发酵工艺存在发酵时间长、味道寡淡的缺点。文章对单一酒曲和不同混曲的米酒液态发酵工艺进行了比较分析,并得出最优发酵工艺是以大米为基底,由日本甘酒酒曲(接种量为1%)与安琪酿酒曲(接种量为0.1%)组成混合酒曲,在30℃条件下协同发酵3 d。在此工艺下,可溶性固形物由初始的Brix18.0降至10.0,终产品酒精度为6%vol。通过GC-MS对新型米酒的挥发性、特征性风味成分进行分析后发现,其主要包括-苯乙醇、乙酸乙酯、乳酸乙酯、异戊醇和异丁醇,且香气活力值OVA均大于1,意味着利用该发酵工艺生产出的米酒具有优良的风味。日本甘酒酒曲的跨界和跨国使用,不仅能有效缩短米酒液态发酵的发酵时间,提高生产效率,还能解决口感不佳和质量不稳定等常见问题,对传统发酵食品的创新具有借鉴意义。Traditional rice wine is mostly brewed from rice or glutinous rice for solid-state fermentation,while modern rice wine is often produced by liquid-state fermentation.However,the liquid-state fermentation has disadvantages of the long fermentation time and weak taste or flavor.The article compared the liquid-state fermentation process of rice wine with single or mixed starter.The results showed that the optimal fermentation process was based on rice,and the mixed starter composed of koji from Amazake(inoculation amount 1%)and Anqi starter of liquor-making(inoculation amount 0.1%),and synergistically fermented in 30益for 3 days.The final soluble solids decreased from the initial Brix 18.0 to 10.0,and the alcohol content of the final product was 6%vol.Through the GC-MS,the volatile characteristic flavor components of the new rice wine were analyzed,mainly including β-phenylethanol,ethyl acetate,ethyl lactate,isoamyl alcohol,and isobutanol,and the odor activity value(OVA)were all more than 1,which indicated that the rice wine produced by the optimal fermentation process had excellent flavor.The cross-border applications of koji from Amazake can not only effectively shorten the liquid-state fermentation time of rice wine and improve the production efficiency,but also solve common problems such as unstable quality and weak taste,which have great significances for the innovation of traditional fermented foods.

关 键 词：米酒 日本甘酒 日本酒曲 安琪酿酒曲 协同发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]