摘要
以玉米芯酶解液为原料,接种黑曲霉、米根霉、酿酒酵母进行协同发酵,在单因素试验基础上,利用响应面法对菌种配比、菌接种量、发酵温度、发酵时间等工艺条件进行优化。结果表明,多菌协同发酵生产低醇玉米芯饮品的最优工艺参数为:总接种量的体积分数为0.68%,其中设定酿酒酵母为总接种量的70%、黑曲霉与米根霉接种量配比为1∶2,发酵温度为29℃,发酵时间为4.5 d,此条件下所制备的玉米芯饮料酒精度为5.65%,残糖量为3.88 mg/mL,感官评分为92分。
As a renewable resource,corncob shows desirable utilization value and application prospects,and can be used to develop more products to meet market demand.Using corncob as raw material,multi-bacteria co-fermentation was performed using Aspergillus niger,Rhizopus oryzae,and Saccharomyces cerevisiae.Furthermore,based on single-factor test and response surface method,the fermentation technological parameters,including the ratio of strains,inoculum dosage,fermentation temperature,and fermentation time,were optimized.The results showed that the optimal fermentation technology of low-alcohol corncob beverage by multi-bacteria co-fermentation are:The total inoculum amount was 0.68%,of which the total inoculum amount of Saccharomyces cerevisiae is 70%,the inoculum ratio of Aspergillus niger and Rhizopus oryzae is 1∶2,the fermentation temperature is 29℃,and the fermentation time is 4.5 d,the corncob beverage prepared under this condition has an alcohol content of 5.65%,residual sugar content of 3.88 mg/mL,and a sensory score of 92 points.The present technology of preparing low-alcohol corncob beverages by multi-bacteria co-fermentation can provide technical support for the high value utilization of corncob.
作者
陆步诗
王婧璇
李新社
伍强
LU Bushi;WANG Jingxuan;LI Xinshe;WU Qiang(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Key Laboratory of New Ecological Brewing Technology and Application,Shaoyang 422000,China)
出处
《邵阳学院学报（自然科学版）》
2022年第1期64-72,共9页
Journal of Shaoyang University：Natural Science Edition
基金
邵阳学院研究生科研创新项目(CX2020SY050)。
关键词
玉米芯
多菌协同发酵
低醇饮品
工艺优化
corncob
multibacterial co-fermentation
low-alcohol drinks
craft optimization
