摘要
文章以玉米为原料,用生料液态法工艺生产白酒,利用单因素试验和响应面试验优化并进行了小试试验,最后对酒质分别进行了感官鉴定及气相色谱分析。最佳发酵工艺为,原料粉碎度为100%通过40目网筛、发酵温度30℃、小曲添加量1.15%、培养基初始pH值6,发酵时间12 d;小试结果为50%(v/v,20℃)白酒的出酒率为91.6%。酒质清香醇甜,乙酸乙酯含量为0.391 g/L,甲醇含量为0.35 g/L,甲醇含量低于国家标准。该酿酒工艺出酒率高、生产成本低、质量优,生产过程便于机械化生产。
The technology of producing liquor with corn as raw material by liquid state fermentation was developed using the single factor test and response surface analysis,and the bench-scale experiment was carried out.Finally,the liquor quality was detected by the sensory identification and with gas chromatography.The optimal fermentation conditions were as follows:the crushing degree of raw materials was 100%penetrating 40 screen,the fermentation temperature was 30℃,the adding amount of koji was 1.15%,the initial pH value was 6,and the fermentation time was 12 days.The bench-scale experiment results were the yield of 91.6%with 50%(v/v,20℃)liquor.The liquor is clear,mellow and sweet.The contents of ethylacetate and methanol in 50%(v/v,20℃)liquor were 0.391 g/L and 0.35 g/L,respectively.Methanol content is lower than the national standard.The brewing process has high yield,low production cost and excellent quality.The production process is convenient for mechanized producing.
作者
王端好
王震
蒋丹丹
WANG Duanhao;WANG Zhen;JIANG Dandan(School of Biological and Food Engineering,Huanghuai University,Zhumadian 463000,China)
出处
《食品科技》
CAS
北大核心
2022年第6期81-86,共6页
Food Science and Technology
基金
黄淮学院博士科研启动基金项目(1000.12.01.1696)。
关键词
玉米
生料发酵
液态发酵
乙酸乙酯含量
甲醇含量
小试
corn
fermentation of raw materials
liquid fermentation
ethylacetate content
methanol content
bench-scale experiment
