通过先糖化后发酵的方法,开发了一种清爽型黄酒酿造工艺。在黄酒酿造过程中,原料不浸泡,不添加麦曲,利用生物酶制剂将糯米进行水解获得米汁,然后利用酿酒酵母和乳酸菌协同发酵米汁酿制新型黄酒。该研究首先从绍兴黄酒发酵液中分离出7株乳酸菌,并以黄酒的理化指标和感官评价为判断依据,确定了植物乳杆菌(F2)为黄酒酿造用乳酸菌。通过单因素和中心组合试验相结合的方法优化黄酒酿造工艺,获得最佳工艺为:料水比为1:2.0(g:mL)、α-淀粉酶添加量为12.5 U/g,95 ℃液化50 min;中性蛋白酶添加量为1 050 U/g,50 ℃酶解120 min;糖化酶添加量为41.36 U/g,60 ℃糖化3 h,获得米汁的总糖为275.59 g/L;将酿酒酵母N85和植物乳杆菌F2分别按照1.2×107和2.4×105 CFU/mL的接种量接种米汁;以共发酵的方式进行黄酒的酿造。此工艺条件下酿造的黄酒酒精度为13.96%(体积分数),总酸为5.12 g/L,总糖为8.80 g/L,氨基酸态氮含量为0.32 g/L,非糖固形物含量为26.38 g/L,总高级醇和总酯分别为6 303.42和967.04 μg/L,酒体清亮,口感柔和,清爽,符合国标中清爽型干黄酒的要求。
In this study, a brewing technology of light-aroma style Huangjiu (Chinese rice wine) was developed through the strategy of separate hydrolysis and fermentation. During the brewing process, the raw materials were not soaked, and no wheat koji was added. Biological enzymes were applied to hydrolyze glutinous rice to obtain rice juice, which were then inoculated with yeast and lactic acid bacteria for synergistic fermentation. Firstly, seven lactic acid bacteria strains were isolated from the fermentation broth of Shaoxing Huangjiu. Based on the physical and chemical indicators and sensory evaluation of Huangjiu, L. plantarum F2 was considered as the optimal lactic acid bacteria strain for Huangjiu brewing. According to the single factor test and response surface test, the optimal conditions for Huangjiu brewing process was obtained: material-liquid ratio, 1∶2.0; the addition amount of α-amylase, 12.5 U/g, liquefaction at 95 ℃ for 50 min; the dosage of neutral protease, 1 050 U/g, enzymatic hydrolysis at 50 ℃ for 120 min; the amount of saccharification enzyme, 41.36 U/g, saccharification at 60 ℃ for 3 h. Finally, the total sugar of rice juice was 275.59 g/L. The fermentation was then synergistically proceeded by S. cerevisiae N85 and L. plantarum F2 with the inoculation amounts of 1.2×107 and 2.4×105 CFU/mL, respectively. Under this condition, the alcohol degree, total acid, total sugar, amino acid nitrogen, non-sugar solid, total higher alcohol and total ester contents of Huangjiu sample was 13.96% vol, 5.12 g/L, 8.80 g/L, 0.32 g/L, 26.38 g/L, 6 303.42 μg/L and 967.04 μg/L, respectively. The production of Huangjiu displayed pure body and refreshing taste, which met the requirements of refreshing dry Huangjiu in the national standard.
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