基于安琪混合酒曲的糯米酒新工艺研究
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摘要
以安琪混合酒曲为发酵剂,对糯米酒的酿酒新工艺进行探究。以发酵酒液的酒精度、总酸、外观糖度、感官评分为评价指标,探究发酵时间、发酵温度、料液比、发酵剂添加量对酿造米酒的影响,在此基础上进行正交试验确定糯米酒的最佳酿造工艺。结果表明,发酵工艺条件为安琪混合酒曲(安琪甜酒曲:安琪纯种活性干酵母为4:1)添加量0.625%,料液比1.0:1.6(g:m L),发酵温度30℃,发酵时间8 d。在此最佳工艺条件下,糯米酒的感官评分为92分,酒精度12.2%vol,外观糖度12.8%,总酸3.50 g/L。糯米酒酸甜适中,口感醇厚,具有独特的芳香。
The new technology of glutinous rice wine was explored using Angel mixed Jiuqu as starter, to investigate the effect of fermentation time,temperature, material to water ratio and fermentation agent addition on alcohol content, total acid, apparent sugar content and sensory scores evaluation indexes of fermentation liquid. On this basis, the optimal brewing process for glutinous rice wine was obtained by orthogonal experiments. The results showed that the optimal fermentation condition was Angel mixed Jiuqu 0.625%(the ratio of sweet Angel Jiuqu and Angel purebred active fresh yeast was 4∶1), material to water ratio 1.0∶1.6(g∶ml), fermentation temperature 30 ℃, fermentation time 8 d. Under the optimal fermentation technology conditions, the sensory score, alcohol content, apparent sugar content and total acid of glutinous rice wine were 92, 12.2%vol, 12.8% and3.50 g/L, respectively. The glutinous rice wine was moderate sweet and sour, soft taste and full-bodied with unique aroma.
The new technology of glutinous rice wine was explored using Angel mixed Jiuqu as starter, to investigate the effect of fermentation time,temperature, material to water ratio and fermentation agent addition on alcohol content, total acid, apparent sugar content and sensory scores evaluation indexes of fermentation liquid. On this basis, the optimal brewing process for glutinous rice wine was obtained by orthogonal experiments. The results showed that the optimal fermentation condition was Angel mixed Jiuqu 0.625%(the ratio of sweet Angel Jiuqu and Angel purebred active fresh yeast was 4∶1), material to water ratio 1.0∶1.6(g∶ml), fermentation temperature 30 ℃, fermentation time 8 d. Under the optimal fermentation technology conditions, the sensory score, alcohol content, apparent sugar content and total acid of glutinous rice wine were 92, 12.2%vol, 12.8% and3.50 g/L, respectively. The glutinous rice wine was moderate sweet and sour, soft taste and full-bodied with unique aroma.
引文
[1]刘奕.川明参糯米酒酿造工艺研究[D].重庆:西南大学,2017.
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[13]杨子琳,伍时华,赵东玲,等.糯米酒酿造酵母的优选[J].中国酿造,2016,35(6):60-64.
[14]郑江,伍时华,赵东玲,等.酿造糯米酒优良根霉与酵母菌株的筛选[J].中国酿造,2012,31(6):92-95.
[15]王琨,伍时华,赵东玲,等.扣囊复膜酵母复合菌株对糯米酒风味物质的影响[J].酿酒,2015,42(2):28-33.
[16] CHIU H W, LUI W B. Effect of extrusion processing on antioxidant activities of corn extrudates fortified with various Chinese yams(Dioscorea sp.)[J]. Food Bioprocess Technol, 2012(5):2462-2473.
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[2]林巧.苦荞糯米甜酒酿造工艺的研究[J].中国酿造,2013,32(5):41-47.
[3]朱英莲.雪梨糯米酒的研制[J].食品工业,2013,34(4):25-29.
[4]陈雪梅,陈巧珊,黎英.红曲霉在甜米酒酿造中的应用研究[J].饮料工业,2010(3):7-10.
[5] LIU J P, ZHANG J, SHI Y, et al. Chinese red yeast rice(Monascus purpureus)for primary hyperlipidemia:a meta-analysis of randomized controlled trials[J]. Chin Med, 2006, 1(1):4.
[6] QUE F, MAO LC, PAN X. Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds[J]. Food Res Int,2006, 39(5):581-587.
[7]高世霞.茉莉花糯米酒的研制[J].中国酿造,2008,27(20):97-99.
[8]周桃英,罗登宏,李杏元,等.菠萝糯米酒的研制[J].中国酿造,2009,28(11):170-171.
[9]石小琼,郭雯慧,谢诗敏,等.糯米百香果果酒加工发酵配方研究[J].食品研究与开发,2017,38(10):81-84.
[10]赵翾,李红良,陈玩.红豆糯米酒的酿造工艺研究[J].安徽农业科学,2010,38(30):17179-17183.
[11]邓源喜.桂花糯米酒的工艺研究[J].中国酿造,2011,30(1):186-188.
[12]郭焰.新疆玫瑰石榴糯米酒的酿制优化研究[J].食品研究与开发,2015,36(3):43-46.
[13]杨子琳,伍时华,赵东玲,等.糯米酒酿造酵母的优选[J].中国酿造,2016,35(6):60-64.
[14]郑江,伍时华,赵东玲,等.酿造糯米酒优良根霉与酵母菌株的筛选[J].中国酿造,2012,31(6):92-95.
[15]王琨,伍时华,赵东玲,等.扣囊复膜酵母复合菌株对糯米酒风味物质的影响[J].酿酒,2015,42(2):28-33.
[16] CHIU H W, LUI W B. Effect of extrusion processing on antioxidant activities of corn extrudates fortified with various Chinese yams(Dioscorea sp.)[J]. Food Bioprocess Technol, 2012(5):2462-2473.
[17]吴琼燕,林捷,简佩雯,等.甜酒药曲理化品质及糯米酒香气成分研究[J].食品工业,2016,37(12):130-134.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 13662—2008黄酒[S].北京:中国标准出版社,2008.
[19]海南省质量技术监督局. DB46/T 120—2008糯米酒[S].北京:中国标准出版社,2008.
[20]刘龙海,李新圃,杨峰,等.酿酒酵母菌生长特性的研究[J].中国草食动物科学,2016,36(3):38-41.
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