摘要
糯米酒是我国传统的一种特色低度饮料酒。它是以糯米为原料，经浸米、蒸米、糖化、发酵等工序酿制而成，富含葡萄糖、麦芽糖、氨基酸、维生素、有机酸、多糖等成分，具有较高的营养价值，是滋补健身的佳品。但传统酿酒技术在发酵过程中多属经验型，没有统一标准，因而使酒的质量参差不齐，产品性能不稳，不易大规模生产。为此在传统糯米酒酿制的基础上，对糯米酒的工业化糖化条件、发酵工艺、固定化糖化酶、稳定剂的使用及杀菌条件等进行了研究，并且对典型糯米浊酒（以香菇菌丝体糯米浊酒为例）、稠酒（以八宝糯米稠酒为例）和清酒（以银杏糯米清酒为例）的生产工艺、技术路线进行了探讨，取得了如下结果：
（1）与传统糖化方法相比，采用根霉、米曲霉、ADY复合糖化，不仅使糖化周期由72h缩短至48h，而且克服了传统产品口感单一的缺陷，使工艺参数标准化，糖化温度27～30℃，根酶、米曲霉配合比例为1：1，加曲量0.2%，糖化时间48h，从而有利于工业化生产。
（2）采用吸附交联法，以氧化铝为载体、戊二醛为交联剂对糯米酒酿造过程中糖化酶进行了固定化。其中酶浓度为180IU/ml时，酶活力回收率为79.00%，交联剂戊二醛浓度为1.5%时，相对酶活力为86.86%。另外，固定化酶的最适pH值为4.5，最适温度为55℃。另外，固定化糖化酶在糯米酒中的利用，克服了传统工艺周期长，设备利用率低，效率低等缺点，且酶与产品极易分开，可以重复利用。
（3）不同的发酵条件对糯米稠酒品质的影响是很大的，所以稳定糯米酒发酵条件对糯米酒规模化生产和提高酒的质量是很重要的。试验表明，糯米稠酒最佳发酵条件为5%加曲量、1.5倍加水量、29℃发酵温度。
（4）稳定剂的使用可以有效提高产品的稳定性，其中复合稳定剂不仅效果好，而且成本低。试验表明，黄原胶0.06%、CMC 0.15%，海藻酸钠0.09%可以达到较好的效果，稳定期可以达3个月以上。
（5）糯米酒最佳杀菌条件为80℃水浴杀菌，时间为30min。
（6）采用单酵勾兑的方法生产香菇菌丝体糯米浊酒，其风味较好，工艺参数为ADY1‰，甜药酒1.5%，蔗糖10%，糯米酒与菌丝体发酵酒勾兑比例为（1～2）：1。
（7）经过模糊评判，以3号样发酵醪与八宝辅料最佳配合生产出的八宝糯米稠酒营养风味俱佳。成品杀菌方法采用90～95℃，时间为20min。
（8）银杏糯米清酒是一种功能性产品，其产品酒精度为6%，pH为4.0，糖度2.5%，类黄酮量为16.2mg/100ml。
Glutinous rice wine was a kind of traditional low alcohol health beverage in China. It was brewed through socking rice, steaming rice, saccharifying, fermenting etc., by using glutinous rice as material. It was in glucose, maltose, amino acid, vitamin, organic acid and polysaccharose, and was a fine nourishing product with high nutritive value. But the traditional brewing skill was always according to experience, there was not unified standard so the qualities were different and the properties of final product were unsteady that it cound produce in big scale. Therefore, it was studied on the saccharifying conditions, fermenting processing, glucoamylase immobilizing, the using of stabilizer and sterilizing condition, and the processing and technique were researched about typical glutinous rice turbid wine (lentinus edodes and glutinous rice turbid wine), thick wine (Babao glutinous rice thick wine) and clear wine (ginko glutinous rice clear wine). Following achievements were obtained.
By contrast with traditional saccharifying method, the process parameter was standard to make the defect of single mouth feel of traditional product improve and the saccharifying time shortened from 72h to 48h. The best saccharifying conditions were: the temperature 27～30℃, the mixing proportion of Rhizopus and Aspergillus 1:1, added ratio 0.2%, the time 48h to be good for industry processing.
Adopting adsorption and cross-linked method, the technique of glucoamylase immobilization and its properties were studied in the process of glutinous rice wine, using oxidize aluminum and glutaric dialdehyde. The activity recoveries of enzyme were 79.00% and 86.86% when the quantity of enzyme was 180IU/ml and the glutaric dialdehyde was 1.5%.Besides,the optimum pH of immobilized glucoamylase was 4.5 and temperature was 55℃. The application of immobilized glucoamylase in glutinous rice wine shortened the saccharifying time and improved the utilization ratio of equipment and installations, and it was easy to separate the enzyme from the product and the could use again and again.
The different fermentation conditions had important influence on the quality of glutinous rice thick. So it was important to stabilize the fermentation conditions in order to improve the quality in big scale processing. The experiments showed that the best fermentation conditions were: added ratio of mold starter 5%, water 1.5times, the fermenting temperature 29℃.
The stabilizer could increase efficiently the stability of product. The compound stabilizers were not only better but also cheaper. The test indicated that the Xanthan gum was 0.06%, CMC 0.15% and Sodium alginate was 0.09% and the stable time was above three months.
The best sterilizing condition of glutinous rice wine were: water bath 80℃, time 30min.
The lentinus edodes and glutinous rice turbid wine had good flavor by using the single fermenting and then blending. The processing parameter were: ADY1‰, sweet vinum 1.5%, sucrose 10% and fermentation broth of lentinus edodes was (1～2):1.
The third proportion of fermented liquid and Babao guidance material was better through the fuzzy judgment. The flavor of Babao glutinous rice thick wine was good and the nutrition was high. The sterilizing temperature of finished product was 90～95℃ and the time was 20min.
The ginkgo glutinous rice clear wine was function product. Its alcoholicity was 6%, pH was 4.0 and the sugar was 2.5% and the flavonoid was 16.2mg/100ml.
引文
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