双酶糖化协同蜂蜜接合酵母发酵黄酒的工艺
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摘要
为改善传统客家黄酒易染杂菌、成品酒批次间不稳定等缺点,以黑糯米为原料,采用双酶糖化后接种蜂蜜接合酵母的工艺酿造黑糯米黄酒。通过单因素和正交试验设计,得出黑糯米酒的最佳酿造工艺条件为:α-淀粉酶添加量32 U/g、液化温度80℃、液化时间200 min;糖化酶添加量170 U/g、糖化温度60℃、糖化时间25 h;蜂蜜接合酵母接种量体积分数20%,发酵温度28℃,经过10 d前发酵,其总糖为43.5 g/L,总酸为4.8 g/L,酒精度可达12.3%vol。以该工艺酿出的黑糯米酒酒味纯正,芳香清甜,口感醇厚,带有糯米特有的香味。
A brewing technology for producing black glutinous rice wine was developed by inoculating honey joint yeast after double enzyme saccharification using black sweet rice starch as the substrate. By using single factor design and orthogonal experiment, the optimum fermentation condition of black glutinous rice wine was as follows: alpha-amylase dosage 32 U/g, temperature 80 ℃ and time 200 min; Glucoamylase dosage 170 U/g, temperature 60 ℃ and time 25 h; Honey joint yeast dosage 20%, fermentation temperature 28 ℃. After 10 d of primary fermentation, the total sugar was 43.5 g/L, total acid was 4.8 g/L, and alcohol degree could reach 12.3%vol. Under this condition, the production of black glutinous rice wine had pure body, delicious taste and quiet long aftertaste, with a specific fragrance of sticky rice.
A brewing technology for producing black glutinous rice wine was developed by inoculating honey joint yeast after double enzyme saccharification using black sweet rice starch as the substrate. By using single factor design and orthogonal experiment, the optimum fermentation condition of black glutinous rice wine was as follows: alpha-amylase dosage 32 U/g, temperature 80 ℃ and time 200 min; Glucoamylase dosage 170 U/g, temperature 60 ℃ and time 25 h; Honey joint yeast dosage 20%, fermentation temperature 28 ℃. After 10 d of primary fermentation, the total sugar was 43.5 g/L, total acid was 4.8 g/L, and alcohol degree could reach 12.3%vol. Under this condition, the production of black glutinous rice wine had pure body, delicious taste and quiet long aftertaste, with a specific fragrance of sticky rice.
引文
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[2]朱智伟,杨炜,林榕辉.不同类型稻米的蛋白质营养价值[J].中国水稻科学,1991,5(4):157-162.
[3]夏效东,凌文华,夏敏,等.黑米花色苷提取物对ApoE基因缺陷小鼠动脉粥样硬化晚期斑块的影响[J].食品科学,2006,27(3):213-215.
[4]张名位.黑米抗氧化与降血脂的活性成分及其作用机理[D].广州:华南师范大学,2003.
[5][明]李时珍.本草纲目[M].北京:人民卫生出版社,1982:1462-1470.
[6]兰玉倩,薛洁,江伟,等.黄酒陈酿过程中主要成分变化的研究[J].中国酿造,2011(5):165-170.
[7]毛青钟,鲁瑞刚,陈宝良,等.传统黄酒发酵醪的酸败及防止措施[J].酿酒科技,2006(7):73-77.
[8]谢广发,蔡国林,张健,等.成品黄酒的污染微生物研究进展[J].酿酒,2012(1):92-93.
[9]TUCKER G A,WOODS L F J.酶在食品加工中的应用[M].2版.李雁群,等译.北京:中国轻工业出版社,2002:192.
[10]王璋.食品酶学[M].北京:中国轻工业出版社,1996:139.
[11]黄治国,侯海波,罗惠波.浓香型酒醅发酵过程中乙醇和总酸变化规律研究[J].中国酿造,2012,31(6):53-56.
[12]王正元,惠明,尚小利,等.双酶法小米黄酒酿造新工艺研究[J].河南工业大学学报(自然科学版),2014,35(2):43-47.
[13]国家市场监督管理总局,中国国家标准化管理委员会.黄酒:GB/T 13662-2018[S].北京:中国标准出版社,2018.