摘要
针对传统米酒发酵工艺的创新升级以及大罐发酵的需求,对米酒发酵过程大米熟料与生料预糖化发酵等进行了深入探究。结果表明,原料经过蒸煮糖化后发酵,发酵醪还原糖含量升高至2倍左右,蒸馏液酒精度提升了10.62%,酒精度达到接近峰值的时间提前1~2 d,但是总酸、总酯含量都有所降低;熟料制浆糖化后酒精度进一步提高9.31%,总酯含量提高56.71%,但总酸略有降低;生料粉碎糖化酒精度进一步提升8.61%,但总酯含量相对减少21.47%。生料粉碎糖化发酵节省能源,发酵醪分散均匀、流动性好,在大罐发酵方面有着广阔的应用前景。
Aiming at the innovation and upgrading of traditional rice wine fermentation process and the requirement of large tank fermentation, the pre-saccharification and fermentation of cooked and uncooked rice in fermentation process was investigated. The results showed that the raw material was fermented after cooking and saccharification, the reducing sugar content in the fermented mash increased to about 2 times, the alcohol content of distillate increased 10.62%, and the peak time of alcohol content was 1-2 d in advance. But the contents of total acids and total esters decreased. After cooked rice pulping saccharification, the alcohol content further increased 9.31% and totals esters content increased 56.71%, but total acids content decreased slightly. After uncooked rice crushing saccharification, the alcohol content further increased 8.61%, but total esters content decreased 21.47% relatively. Uncooked rice crushing saccharification could save energy, the fermented mash was dispersed evenly and good fluidity, and had a wide application prospects in the large tank fermentation.
出处
《中国酿造》
CAS
北大核心
2017年第9期25-29,共5页
China Brewing
基金
广东省公益研究与能力建设专项(2016A020210011)
广东省江门市农业科技攻关计划项目(20150160008347)
广东省九江酒厂有限公司产学研合作基金(2016A0071011)
关键词
米酒发酵
大米预糖化
生料
酒精度
酸酯
rice wine fermentation
rice pre-saccharification
uncooked rice
alcohol content
acid ester
