摘要
从大曲中分离得到一株产香酵母w2,将其应用在麸曲的制作中,对酵母麸曲原料配比和制曲工艺条件进行优化。试验表明,以酵母活菌总数为评价指标,酵母麸曲的最佳原料配比为:麸皮10 g、鲜酒糟5.6 g、玉米粉4.2 g。采用正交设计试验法进行酵母麸曲制曲工艺条件优化,得到酵母麸曲的最佳培养条件为:水分40%,培养时间18 h,培养温度30℃。将优化后所得的酵母麸曲应用于清香型小曲白酒工艺中,于糖化后24 h以2%的接种量可使乙酸乙酯含量增加3倍,总酯含量增加2倍。
A strain of aroma-producing yeast w2 was isolated from Daqu and applied to the production of Fuqu.The raw material ingredients ratio and process conditions were optimized.It showed that the total yeast as the evaluation index,the best raw material ratio of yeast bran:bran 10 g,fresh distillers grains 5.6 g,corn powder 4.2 g.Orthogonal design test method was used to optimize the yeast bran Fuqu-making process conditions.The optimum culture process of yeast bran was:moisture content 40%,culture time 18 h,and culture temperature 30℃.The optimized yeast bran was applied to the process of the light-style liquor started by xiaoqu,resulting in the ethyl acetate content increased by 3 times and the total ester content increased by 2 times at 2%inoculation after 24 hours of saccharification.
作者
夏玙
谢军
黄丹
罗惠波
杨文斌
XIA Yu;XIE Jun;HUANG Dan;LUO Hui-bo;YANG Wen-bin(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China;Liquor Making Bio-Technology&Application of Key Laboratory of Sichuan Province,Zigong 643000,Sichuan,China;Sichuan Institute for Food and Drug Control,Chengdu 611700,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第22期118-123,共6页
Food Research and Development
基金
四川理工学院研究生创新基金资助项目(y2017048)
关键词
异常威克汉逊酵母
麸曲
原料配比
培养条件
正交试验
Wickerhamomyces anomalus
Fuqu
raw material ratio
process conditions
orthogonal optimization
