摘要
将生物酸化浸米技术应用到黄酒酿造中,通过浆水的外观和气味,浆水pH、酸度,乳酸、乙酸和生物胺的质量浓度分析,并结合浸渍米的淀粉质量分数、淀粉糊化温度和碎米率等指标来评估生物酸化技术的浸米效果,并进一步研究了生物酸化浸米技术对黄酒酿造过程和成品的影响。结果表明,接种Lactobacillus plantarum CGMCC7184的生物酸化浸米技术能消除浸米环节的臭味,改善米浆水的品质;能使机械化黄酒生产中达到合格酸度的浸渍时间至少缩短1 d,并且能提高米浆水中乳酸的质量浓度;能大幅降低米浆水中生物胺质量浓度,有利于生产的安全性;能明显降低碎米率,提高浸渍米的淀粉质量分数,降低淀粉糊化焓值,有利于节省蒸汽用量。采用生物酸化米进行黄酒酿造,其发酵过程正常,酿成黄酒理化指标符合国家标准要求。相比于采用自然浸米工艺酿造的黄酒,放大试验结果显示,生物酸化米酿造的黄酒在酒精度有所提高,总酸质量浓度略有降低,感观品评得分亦优于前者,表明生物酸化浸米起到赋予酒体风味更协调的作用。
Rice soaking is an important step of Chinese rice wine production.Biological acidification soaking technology inoculated with Lactobacillus plantarum CGMCC7184 was applied to Chinese rice wine brewing.The effect on soaking process was evaluated by series of characters,which include appearance,smell,pH,total acid,the percentage of lactic acid and biogenic amines content in seriflux,and the broken rice rate,the starch content and gelatinization point of soaked rice.Moreover,the influence of biological acidification soaking technology to fermentation process was investigated.The results show that using biological acidification soaking technology can shorten soaking time at least for 1 day,improve the content of lactic acid,reduce the content of biogenic amine in seriflux,and also reduce the loss rate of starch,the rate of broken rice,and dextrinize enthalpy value of soaked rice,which all improve the quality and benefit to save energy.Compared with control,the fermentation process that applied new soaking technology was normal,and physicochemical characters of immature wine also reached to excellent grade,in which the content of alcoholic increased,while total acid content little dropped,and mature wine achieved higher sensory evaluation score.The results indicate biological acidification soaking technology application has a positive effect to wine brewing.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第2期217-223,共7页
Journal of Food Science and Biotechnology
基金
绍兴市科技攻关重点科研项目(2012A21042)
