采用多肽黄酒酿造技术,酶法活性多肽生物发酵工艺酿制新型生物多肽黄酒。主要研究玉米肽不同浓度、不同添加时段对黄酒发酵过程的影响。结果表明:玉米肽能提高黄酒的酿造效率。在前发酵开始后第50小时段添加2.0 mg/mL浓度的玉米肽发酵周期可缩短2d,有助于促进菌体生长,提高发酵液中酒精含量,提高总糖利用率;后发酵添加玉米肽使其成为主要活性成分之一的新型生物黄酒,肽含量可达4.0 g/L以上,大大强化了黄酒保健养生功能,且品质更优良,市场发展潜力巨大。

The polypeptide rice wine brewing technology,i.e.,enzymatic active polypeptide biological fermentation technology was used to brew new biological polypeptide yellow rice wine.Researches were focused on the different concentrations of corn peptide,the influence of different addition time on the fermentation process of yellow rice wine.The results showed that the efficiency of corn peptide could improve the brewing of yellow rice wine,and fermentation period could be shortened 2 days.Addition of 2.0 mg / mL corn peptide at 50th hour after early fermentation could promote bacteria growth and increase the alcohol content in the fermented liquid,and raise the utilization ratio of total sugar.Addition of polypeptide after fermentation made it become one of the main active ingredients in new biological yellow rice wine,wherein peptide content could reach more than 4.0 g / L,which greatly enhanced the function of rice wine for health care and kept superior quality,and thus possessed huge potential for market development.