摘要
采用微生物强化技术,通过表面喷洒和内部混料方式将扣囊复膜孢酵母CICC 33077应用于芝麻香型白酒高温大曲的生产,通过比较强化大曲和对照大曲的感官特性、微生物指标、内部结构、理化性质和发酵酒样来解析扣囊复膜孢酵母CICC 33077在大曲制备过程中发挥的作用。试验结果表明,与对照大曲相比,强化大曲曲块表面"穿衣"较好,断面整齐,曲皮较薄,内部质地疏松,扣囊复膜孢酵母数量显著增加,达到10~7cfu/g,糖化力和液化力显著增加,其中喷洒大曲糖化力和液化力分别达到1361 mg·G/g·h和5.6 g淀粉/g·h。强化大曲发酵得到的酒液色泽透明,香气浓郁,醇甜爽净,优于对照大曲发酵酒样。
Saccharomycopsis fibuligera CICC 33077 was applied in the production of high-temperature Zhimaxiang Daqu through surface spraying and internal mixing respectively by use of microbial intensification technology.Sensory properties,microbial indexes,internal structures,physiochemical properties and fermented liquor samples of intensified Daqu and control Daqu were compared to explore the roles of CICC 33077.The experimental results indicated that,compared with control Daqu,the intensified Daqu had better dressing surface,clear section,thin skin and loose internal texture,the content of S.fibuligera increased significantly and reached up to 107 cfu/g,the saccharifying power and liquefying power got improved significantly(the saccharifying power and liquefying power of intensified Daqu with spraying method reached 1361 mg·G/g·h and 5.6 g starch/g·h,respectively).Moreover,liquor sample from intensified Daqu fermentation had the features including transparent color,rich aroma,and sweet,mellow and cool taste,which was superior to that of control Daqu.
作者
孙思佳
翟磊
许玲
于盼盼
白秀彬
姚粟
SUN Sijia;ZHAI Lei;XU Ling;YU Panpan;BAI Xiubin;YAO Su(China Center of Industrial Culture Collection,China National Research Institute of Food and Fermentation Industries,Beijing 100015;Bandaojing Distillery Co.Ltd.,Zibo,Shandong 256300,China)
出处
《酿酒科技》
2018年第7期76-82,共7页
Liquor-Making Science & Technology
基金
国家重点研发计划资助项目(2016YFD0400502)
