生物酸化黄酒工艺的研究.pdfVIP

6868 酿酒科技 2017 年第1期（总第271 期）·LIQUOR-MAKING SCIENCE TECHNOLOGY 2017 No.1(Tol.271) DOI：10.13746/j.njkj.2016284 生物酸化黄酒工艺的研究 1 2 1 2 1 肖 蒙 ，刘 克 ，黄媛媛 ，彭金龙 ，胡 健 （1. 海金枫酒业股份有限公司， 海201501 ； 2. 海石库门酿酒有限公司，海201501 ） 摘 要： 通过单因素实验和正交实验确定乳酸菌制备生物酸化液的最优发酵条件：菌株A 、接种量5 %(v/w)、培 养基为90 %(w/w)大米糖化液+10 %(w/w)麦芽汁、总糖浓度80 g/L、发酵时间96 h。在此条件下制备的生物酸化液 经过巴氏杀菌，冷却之后按照10 %(v/w)接种量接入烘米法酿造黄酒的发酵罐中，能起到以酸制酸，抑制杂菌繁殖， 酸味纯正，保证黄酒质量的目的。 关键词：黄酒； 乳酸菌； 生物酸化 中图分类号：TS262.4 ；TS261.4 ；TS261.1 文献标识码：A 文章编号：1001-9286 （2017 ）01-0068-03 BiologicalAcidificationofYellowRiceWine 2 2 XIAO Meng , LIU Ke , HUANG Yuanyuan , PENG Jinlong and HU Jian (1. Jingfeng Winery Co. Ltd., Shanghai 201501; 2. Shikumen Winery Co. Ltd., Shanghai 201501, China) Abstract: The best fermenting conditions for the preparation of biological acidizing fluid by lactic acid bacteria were determined by single fac tor test and orthogonal test as follows: strain A, 5 % (v/w) inoculating quantity, culture mediums composed of 90 %(w/w) rice saccharifying liq uid + 10 %(w/w) malt juice, total sugar content was 80 g/L, and fermentation time was 96 h. The produced biological acidizing fluid underwent pasteurization and cooling and then was inoculated (inoculating quantity of 10 %(v/w)) in the fermenting pot of yellow rice wine produced by drying rice method, which could effectively inhibit acids formation and bacteria reproduction, and guarantee pure acid taste and good wine quality. Keywords: yellow rice wine; lactic acid bacteria; biological acidification 黄酒是我国传统发酵食品，拥有6000 多年历史，享 大米糖化液：总糖147 g/L，酸度1.2 g/L，氨基酸态氮 有“国酒”的美誉[ 。浸米工艺是传统黄酒