| 混合菌种发酵酿造籼米黄酒工艺的优化 |
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| 引用本文： | 黄晓敏,吴奕钿,于新,黄杰.混合菌种发酵酿造籼米黄酒工艺的优化[J].仲恺农业工程学院学报,2014,27(1):19-22. |
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| 作者姓名： | 黄晓敏 吴奕钿 于新 黄杰 |
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| 作者单位： | 1仲恺农业工程学院轻工食品学院 |
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| 摘 要： | 以籼米为原料,采用红曲霉(Monascus spp.)、米曲霉(Aspergillus oryzae)和酿酒酵母(Saccharomyces cerevisiae)混合发酵酿造籼米黄酒.在单因素试验基础上通过正交试验研究了混合菌种酒曲添加量、发酵温度和发酵时间对籼米黄酒酒精度的影响,确定了混合菌种发酵酿造籼米黄酒的最优工艺条件,并对成品酒进行了质量评价.结果表明,m(红曲霉)∶m(米曲霉)∶m(酿酒酵母)=2∶2∶3制备混合菌酒曲,籼米黄酒酿制的最优工艺条件是混合菌种酒曲添加量为质量分数7%,30℃发酵7
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| 关 键 词： | 混合菌种 发酵 籼米黄酒 质量评价 |
| 收稿时间： | 2015-10-27 |
Optimization of fermentation process of indica rice wine with mixed fungal strains |
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| HUANG Xiaomin,WU Yidian,YU Xin,HUANG Jie.Optimization of fermentation process of indica rice wine with mixed fungal strains[J].Journal of Zhongkai University of Agriculture and Technology,2014,27(1):19-22. |
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| Authors: | HUANG Xiaomin WU Yidian YU Xin HUANG Jie |
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| Institution: | (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) |
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| Abstract: | Indica rice wine was developed by using indica rice as raw material mixed with Monascus spp. , Aspergillus oryzae and Saccharomyces cerevisiae as saccharifying ferments. Orthogonal test was carried out on the basis of single-factor experiments concerning the effects of the addition of mixed strains, fermentation temperature and fermentation time to the alcohol. The quality of wine was evaluated. The results showed that when m（Monascus spp. ）： m（Aspergillus oryza）： m（Saccharomyces cerevisiae）=2： 2： 3, the optimum conditions were the addition of mixed stains of 7 % , fermentation at 30 ℃ for 7 d. Under the conditions, the product is of red color, transparent and nutritious; dextrose equivalent value was mass fraction 22.22%, and the alcohol degree was volume fraction 10. 00%. |
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| Keywords: | mixed fungal strains fermentation glutinous rice wine of indica rice quality evaluation |
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