空气及空气中的微生物对清香型白酒发酵的影响
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摘要
木文研究空气中的微生物、氧对清香型大曲酒发酵微生物种类、数量的影响,空气、密度、比热容及气温对酒醅气固相比、物理特性及发酵升温的影响。
通过研究发现,生产过程中,空气中有大量的微生物带入酒醅;酒醅入地缸初期,地缸内存在氧气,氧气在40小时左右消耗为0,微生物大量繁殖,酵母在3d左右达到最高,细菌在6d左右达到最高,且繁殖量远大于酒醅入地缸微生物量,多达两个数量级;配料和后处理方式影响气固相比,影响酒醅的密度、比热容,从而影响发酵升温速度、发酵顶温、挺温时间;产.品的羟基化合物与空气呈正相关。
通过研究,找到了“前缓、中挺、后缓落”的地缸内升温规律,“冷加热减”用稻壳原则等规律和经验的科学依据,澄清了“淀粉高、升温高”“投曲多、升温猛”等一些错误观念和片面认识;制定了冷热季不同的用曲标准,调整了冷季投粮多、热季投粮少的投粮标准;找出了冷季促进升温、热季抑制微生物繁殖量的措施,从理论上找到了一些生产经验和规律的科学依据。
The article studied effect of microorganisms in the air and oxygen on microorganisms' types and quantity in Fen-flavor liquor fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.
It is found that in the production many microorganisms are taken into lees. When lees are put into the Digang originally, oxygen in the Digang is used up in 40 hours. Microorganisms reproduce and yeast reach maximum in 3days, bacillus reach maximum in 6days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.
The author concluded calefying rules in the Digang that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and Daqu concentration were clarified. Different Daqu-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.
通过研究发现,生产过程中,空气中有大量的微生物带入酒醅;酒醅入地缸初期,地缸内存在氧气,氧气在40小时左右消耗为0,微生物大量繁殖,酵母在3d左右达到最高,细菌在6d左右达到最高,且繁殖量远大于酒醅入地缸微生物量,多达两个数量级;配料和后处理方式影响气固相比,影响酒醅的密度、比热容,从而影响发酵升温速度、发酵顶温、挺温时间;产.品的羟基化合物与空气呈正相关。
通过研究,找到了“前缓、中挺、后缓落”的地缸内升温规律,“冷加热减”用稻壳原则等规律和经验的科学依据,澄清了“淀粉高、升温高”“投曲多、升温猛”等一些错误观念和片面认识;制定了冷热季不同的用曲标准,调整了冷季投粮多、热季投粮少的投粮标准;找出了冷季促进升温、热季抑制微生物繁殖量的措施,从理论上找到了一些生产经验和规律的科学依据。
The article studied effect of microorganisms in the air and oxygen on microorganisms' types and quantity in Fen-flavor liquor fermentation. The author also studied influence of air, density, specific warm, specific votume and temperature on ratio of gas and solid, physical characteristics and temperature calefaction.
It is found that in the production many microorganisms are taken into lees. When lees are put into the Digang originally, oxygen in the Digang is used up in 40 hours. Microorganisms reproduce and yeast reach maximum in 3days, bacillus reach maximum in 6days.Reproduction quantity is more 100 times than that of original microorganisms. Material composing and post-disposing modes affect ratio of gas and solid, density, specific warm and specific votume. At last above changes influence velocity of fermentation calefaction, decrease time of reaching maximal temperature and prolong keeping time. Carbonyl compound in the products have positive relationship with air.
The author concluded calefying rules in the Digang that temperature increased slowly in the beginning, maintained in the middle and decreased slowly at last and scientific gists of rules and experiences that bran-using quantity was more in cold seasons than in warm seasons. Some mistaken concepts and unilateral knowledge that calefaction velocity had positive ration with starch concentration and Daqu concentration were clarified. Different Daqu-making standards in different seasons were established. Foodstuff-adding standards that quantity was much in warm seasons and litter in cold seasons were adjusted. Moreover measures were found that temperature was increased in cold seasons and microorganisms were repressed to reproduce in warm seasons. So manufacture in the factories will be carried out successfully through the whole summer and scientific gists in theory were provided for production.
引文
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2 章克昌. 酒精与蒸馏酒工艺学[M]. 北京:中国轻工业出版社,2005.
3 康明官. 清香型白酒生产技术[M].北京:化学工业出版社,2005.
4 周恒刚. 白酒生产工艺学[M]. 北京:轻工业出版社,1982.
5 陆寿鹏. 白酒工艺学[M]. 北京:中国农业出版社,2005.
6 康明官. 白酒工业手册[M]. 北京:中国轻工业出版社,1991.
7 张郁松. 世界六大蒸馏酒[J]. 食品与健康,2002(11):25-26.
8 李大和. 白酒生产问答[M]. 北京:中国轻工业出版社,1999.
9 J.R.Piggott. The Science and Technology of Whiskies,1990.
10 J.R.Piggott. Distilled Beverage Flavour,1989.
11 李林. 酒鬼酒馥郁香型研究科技成果通过鉴定[N]. 中国食品报,2005年8月31日(第B01版).
12 吕鸣镝. 关于清香型白酒中温大曲生产工艺的一些体会[J]. 酿酒,2001,28(2):41-43.
13 吴林. 一路高歌,奔腾不息的牛栏上酒厂[N]. 中国质量报,2007年3月29日(第010版).
14 李大和. 浓香型大曲酒生产技术(修订版)[M].北京:中国轻工业出版社,1997.
15 肖冬光. 白酒生产技术[M].北京:化学工业出版社,2005.
16 Aiba S,I manska T,I manska T. Cloning and exprssion of the thermostable amylase gene fromBacillus stearothermopHilusinBacillus,Bacillus stearothermopHilus andBacillus subtilis[J] .Apl Enviv Microbiol. 1983, 46 :1059-1065 .
17 庄名扬,王仲文,孙达梦等. 美拉德反应与酱香型白酒[J].酿酒: 2002(4):42-47.
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