耐酸性清酒酵母A发酵工艺研究

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1、安徽农业科学,JournalofAnhuiAsh．Sci．2009，37(21)：10144—10146责任编辑罗芸责任校对卢瑶耐酸性清酒酵母A发酵工艺研究蒋军，吴天祥，李运华(1．贵州大学化学与化工学院，贵州贵阳55oo55；2．安徽农业大学茶与食品科技学院，安徽合肥230036；3．安徽毫州市产品质量监督检验所，安徽毫州366803)摘妻[目的]为生产优质清酒奠定理论基础。[方法]以优质粳米为原料，在单因素试验的基础上，采用正交试验法研究耐酸性清酒酵母A的发酵规律。[结果]水料比为1—2时，清酒酒精度较高。水料比为0．5时，发酵醪的糖浓度和渗透压较高。水料比为3时，发酵醪的淀粉浓度降低，清

2、酒酒精度低。酒母量为2o％时，利于清酒双边发酵，清酒的可溶物含量约为ll％。米曲量为3o％～5O％时，清酒色度低，苦涩味轻。乳酸添加量为8％0～12％o时，发酵结束后米曲中糖化酶的活力约为290ms／(g·h)。乳酸量超过12％o时，酶活力下降比较快，清酒有异杂味感。15℃下发酵21d的清酒酒精度达17．1％(WV)，淀粉利用率为88．1％。[结论]利用耐酸性清酒酵母发酵生产清酒，简化了生产工艺，缩短了发酵时间。提高了原料利用率。关键词清酒；清酒酵母；发酵参数；正交试验中图分类号TS262．4文献标识码A文章编号o517—661l(2009)21—10144—03StudyoRtheTechn

3、ologyofFermentationwithAcid．resistantSaccharomycessakeAJIANGJunetal(ColegeofChemitstryandChemicalEngineering，GuizhouUniversity，Guiyang，Guizhou550o55)Abstract[Objective]TIlepurposeofthestudywastolayatheoreticalfoundationforproducinghigh-qualitysake．[Method]whigh—qualityroundshapedriceasrawmateria1．on

4、thebasisofsinglefactorexperiment。thefermentationlawofacid-resistantSaccharomyeessaJ}eAwasstudiedthroughorthogonalexperiment．IResultIWhenthewater-materialratiowasl一2。thealcoholdegreeofsakewaghigher．Whenthewater—materialratiowas0．5．tllesugarconcentrationandosmoticpressureoffermentingmashwerehigher．Whe

5、nthewater—materialratiowas3．thestarchconcentrationoffermentingmashwasdecreasedandthealcoholdegreeofsakewaslow．Whentheseedingyeastdosagewas2O％．-1wasfavorabletotlledualfermentationofsakeandthesolublecontentofsakewe8aboutll％．Whenthericestarterdosagewas30％一5O％．thesakehadlowcelerityandlightbitternessanda

6、stringency．Whenthelaetieadditionwas8％。一l2％D，theactivityofAspergillusoryzaewasabout290mg／gwhenthefermentationwasfinished．Whenthelaeticcontentwashighertllan12‰．theenzymeactivitywasde．creasedfasterandthesakehadof-flavors．Thealcoholdegreeofsakeproducedbyfermentationat15℃for21dwasupto17．1％(WV)anditsstarc

7、hutilizationratiowas88．1％．[Conclusion]Theproductionofsakebyfermentationwithacid·resistants．sakesimplifiedprodue—tionprocess．shortenedfermentationtimeandincreasedtheutilizationratioofrawmateria1．KeYwor