食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 168 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028232

研究报告

强化乳酸菌酿造高酸黄酒工艺研究

  • 钱桢文 ,
  • 吴宗文 ,
  • 吴殿辉 ,
  • 鲁振东 ,
  • 谢广发 ,
  • 胡志明 ,
  • 裘哲灵 ,
  • 毛青钟
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  • 1(浙江树人大学 生物与环境工程学院,浙江 杭州,310015)
    2(江南大学 生物工程学院,江苏 无锡,214122)
    3(浙江树人大学 绍兴黄酒学院,浙江 绍兴,312028)
    4(绍兴女儿红酿酒有限公司,浙江 绍兴,312352)
    5(浙江古越龙山绍兴酒股份有限公司,浙江 绍兴,312000)
    6(会稽山绍兴酒股份有限公司,浙江 绍兴,312000)
本科生(谢广发教授级高级工程师为通信作者,E-mail:xiegf632@126.com)

收稿日期: 2021-06-10

  修回日期: 2021-06-30

  网络出版日期: 2022-04-25

基金资助

浙江省公益技术研究计划项目(LGN20C200016);浙江省重点研发计划项目(2017C02006);国家重点研发计划子课题(2016YFD0400504);浙江树人大学绍兴黄酒学院科研专项项目(RCJ5200000)

收起

Brewing technology of high-acidity Huangjiu by bioaugmentation with lactic acid bacteria

  • QIAN Zhenwen ,
  • WU Zongwen ,
  • WU Dianhui ,
  • LU Zhendong ,
  • XIE Guangfa ,
  • HU Zhiming ,
  • QIU Zheling ,
  • MAO Qingzhong
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  • 1(College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(College of Shaoxing Huangjiu, Zhejiang Shuren University, Shaoxing 312028, China)
    4(Shaoxing Nuerhong Winery Co.Ltd., Shaoxing 312352, China)
    5(Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)
    6(Kuaijishan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)

Received date: 2021-06-10

  Revised date: 2021-06-30

  Online published: 2022-04-25

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摘要

低度黄酒生产中普遍存在酸度不足的问题。为酿造用于低度黄酒生产调酸的高酸黄酒,该文研究了强化乳酸菌发酵高酸黄酒的酿造工艺。在单因素试验基础上结合均匀实验设计优化,得到强化乳酸菌酿造高酸黄酒的最佳工艺为乳酸菌投料时加入、乳酸菌接种量为5.3%、麦曲用量17%(质量分数)、料水比为1∶2.5(g∶mL)、主酵温度24 ℃。以此工艺酿制的高酸黄酒酒精度为12.5%vol、总酸高达17.5 g/L。与对照黄酒相比,总酸和乳酸含量分别提高326.8%和397.2%,生物胺含量下降34.5%,高级醇总量下降35.3%。因此,强化乳酸菌酿造高酸黄酒用于低度黄酒生产调酸,能提高产品品质和安全水平。

关键词： 高酸黄酒; 乳酸菌; 生物强化; 总酸; 生物胺

本文引用格式

钱桢文 , 吴宗文 , 吴殿辉 , 鲁振东 , 谢广发 , 胡志明 , 裘哲灵 , 毛青钟 . 强化乳酸菌酿造高酸黄酒工艺研究[J]. 食品与发酵工业, 2022 , 48(6) : 168 -173 . DOI: 10.13995/j.cnki.11-1802/ts.028232

Abstract

Insufficient acidity is a common problem in the production of low-alcohol Huangjiu. In order to produce high-acidity Huangjiu for acidity adjustment in low-alcohol Huangjiu production, bioaugmentation fermentation with lactic acid bacteria in Huangjiu brewing was studied. Through single factor and uniform design experiment, the optimal parameters for producing high-acidity Huangjiu were as follows: the addition time of lactic acid bacteria was the same as the inoculation time of yeast, lactic acid bacteria inoculum size of 5.3%, wheat Qu dosage of 17%, ratio of rice to water of 1∶2.5, and 24 ℃. Under these conditions, the content of total acidity and alcohol of high-acidity Huangjiu reached 12.5% vol and 17.5 g/L, respectively. Compared with the control group, the levels of total acidity and lactic acid increased by 326.8% and 397.2%, respectively. While the content of biogenic amines decreased by 34.5% and the content of higher alcohols decreased by 35.3%. Therefore, the product quality and safety of low-alcohol Huangjiu can be improved by acidity adjustment with high-acidity Huangjiu, which was fermented through bioaugmentation with lactic acid bacteria.

Key words： high-acidity Huangjiu; lactic acid bacteria; bioaugmentation; total acidity; biogenic amine

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