摘要
以黄酒发酵醪、纯种生麦曲、自然块曲等作为菌源,筛选出性能优良的酵母Y2、混合制曲酶活最高的霉菌M8和M10组合。以红曲米、大米为主要原料,先将红曲米在55~65℃条件下糖化、液化4h,冷却至30℃以下,添加蒸熟的大米、水以及酒母、混合曲、酶制剂等糖化发酵剂,投料发酵生产红曲黄酒。结果表明,该工艺操作简单、发酵过程安全可控,酿造得到的产品酒精度、总糖、总酸等指标均较为适宜,具有红曲黄酒独特的风格。
The new-type Hongqu Huangjiu was produced as follows.Yeast strain Y2 with excellent performance and mould strains M8 and M10 with high enzyme activity were screened out by using fermenting mash,pure wheat starter and natural starter as bacteria sources.Then Hongqu was saccharified at 55℃to 65℃and liquefied for 4 h,then cooled to below 30℃.Then steamed rice,water,yeast,mixed starter,and zymin were added for the fermentation.The whole process was simple to operate,the fermentation process was safe and controllable,the indexes of alcohol content,total sugar and total acids in the produced Huangjiu were satisfactory,and the produced Hongqu Huangjiu had its special style.
作者
黄媛媛
胡健
倪斌
HUANG Yuanyuan;HU Jian;NI Bin(Jinfeng Winery Co.Ltd.,Shanghai 201501,China)
出处
《酿酒科技》
2019年第6期41-43,48,共4页
Liquor-Making Science & Technology
基金
上海市科委工程技术研究中心能力提升专项(17DZ2283700)
关键词
黄酒
红曲
发酵
工艺
Huangjiu
Hongqu
fermentation
technology
