摘要
以碎米作原料,采用小酒埕按先培菌糖化后半固态发酵方法酿造小曲白酒。研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母(TH-AADY)接种量和料水比对产酒率的影响。结果表明,碎米酿小曲白酒最佳糖化条件为28℃下糖化22h。最佳发酵工艺为接入0.10%TH-AADY、采用料水比为1∶1.2于30℃下发酵8d。在此优化的工艺条件下产酒率可达67.96%(57%vol),酒的总酯(以乙酸乙酯计)达2.89g/L,酒体绵甜、风味醇厚,酒质好。
Xiaoqu liquor was produced with broken rice as raw materials by semi-solid fermentation method （small chinaware jar used and saccharification operated before fermentation）. The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied. The results showed that the optimum saccharification conditions were 22 h saccharification at 28 ℃,the optimum inoculation quantity of TH-AADY was 0.10 %, the ratio of raw materials to water was 1∶1.2, and then 8 d fermentation at 30 ℃.Under the above conditions, liquor yield could achieve 67.96 % （57 %vol）, the content of total esters in liquor could achieve 2.89 g/L, and the liquor had mellow and soft taste and liquor quality was satisfactory.
出处
《酿酒科技》
北大核心
2008年第11期17-19,22,共4页
Liquor-Making Science & Technology
基金
国家星火计划项目(2006EA780038)
广东佛山市科技发展专项资金项目(2005020071)
关键词
小曲白酒
碎米
糖化
发酵
酒质
产酒率
Xiaoqu liquor
broken rice
saccharifying
fermentation
liquor quality
liquor yield
