摘要
该研究采用实验室模拟白酒固液发酵,研究酒曲种类、粳高粱产地、加曲量、微生物与大曲共同发酵几方面对白酒中高级醇含量的影响。结果表明,固态发酵的大曲酒高级醇总含量比小曲酒高28.2%。用小曲进行液态发酵,东北粳高粱发酵1 d所产高级醇含量比山西粳高粱高3.5倍,总高级醇含量相差最大。小曲在山西高粱汁中进行液态发酵,曲料比在2%(质量分数,下同)时产高级醇含量最少,比在4%时(最高产量)低98.4%。大曲与微生物在山西粳高梁汁中液态发酵时,大曲、米曲霉Q-1、酿酒酵母N-1和异常威克汉姆酵母J-1共同发酵时比3种菌株混合发酵时产异戊醇、异丁醇和正丙醇的含量分别降低了53.88%、47.77%和88.57%,比大曲、酿酒酵母N-1、异常威克汉姆酵母J-1混合发酵时的异戊醇和异丁醇的含量分别增加了73.79%和60.30%,说明米曲霉Q-1在其中对高级醇的产生起到了促进作用,3种菌株(Q-1,N-1,J-1)混合发酵与2种酵母一起发酵相比,所产异戊醇、异丁醇分别降低了5.17%和4.20%,正丙醇增加了1.96%,说明米曲霉Q-1对2种酵母(N-1,J-1)混合发酵产高级醇没有显著影响。
Laboratory simulations of Baijiu fermentation was used to investigate the effects of types and dosage of Daqu,origins of japonica sorghum,and co-fermentation of different microorganisms with Daqu on the content of higher alcohols.The total higher alcohols produced by solid state fermentation of Daqu were 28.2%higher than using Xiaoqu fermentation.With the liquid fermentation using Xiaoqu,the higher alcohols content produced by the Northeast sorghum fermentation for one day was 3.5 times that of the Shanxi japonica sorghum.The fermentation of the Xiaoqu in Shanxi sorghum medium,the ratio of the Xiaoqu to the raw material produced the least higher alcohols at 2%,the highest yield at 4%,and 98.4%lower yield at 2%than at 4%.When fermenting Xiaoqu with microorganisms in Shanxi sorghum medium,the co-fermentation of Xiaoqu with Aspergillus oryzae,Saccharomyces cerevisiae and Wickerhamomyces anomalus produced 53.88%,47.77%and 88.57%less isoamyl alcohol,isobutanol and n-propanol than the mixed fermentation of A.oryzae,S.cerevisiae and W.anomalus,produced isoamyl alcohol and isobutanol increased by 73.79%and 60.30%than mixed fermentation of Daqu,S.cerevisiae and W.anomalus,suggesting that A.oryzae played a role in promoting the production of higher alcohols.Compared with S.cerevisiae and W.anomalus fermentation together,in the mixed fermentation of A.oryzae with S.cerevisiae and W.anomalus,the production of isoamyl alcohol and isobutanol decreased by 5.17%and 4.20%,and n-propanol increased by 1.96%,indicating that A.oryzae had no significant effect on the production of higher alcohols in the mixed fermentation of S.cerevisiae and W.anomalus.
作者
张小娜
宋翠颖
郭世鑫
姚孟琦
马文瑞
张凤杰
贾士儒
李红
ZHANG Xiaona;SONG Cuiying;GUO Shixin;YAO Mengqi;MA Wenrui;ZHANG Fengjie;JIA Shiru;LI Hong(College of Bioengineering,Tianjin University of Science&Technology,Tianjin 300222,China;China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期67-72,共6页
Food and Fermentation Industries
基金
四川省科技计划项目(2020YFSY0006)。
关键词
高级醇
工艺条件
微生物
固态发酵
液态发酵
advanced alcohol
process conditions
microorganisms
solid state fermentation
liquid fermentation
