摘要
为探究小曲固态发酵在伊犁地区的发酵状态,以小曲固态发酵工艺为基础,采用单因素试验探究发酵温度、小曲的添加量、发酵时间、糟醅比等影响因素对小曲发酵结束后酒醅中酒精度的影响,并在单因素试验基础上,以小曲固态发酵结束后酒醅中酒精度为评价指标,通过响应面试验优化小曲固态发酵工艺条件。结果表明,发酵温度、小曲的添加量、发酵时间对小曲固态发酵后酒醅中酒精度具有一定程度的影响,最佳发酵工艺为小曲添加量为0.63%、入槽车温度为20℃、发酵时间为12 d,在此优化条件下,小曲固态发酵结束后酒醅中酒精度最高为6.41%vol。
In order to investigate the conditions of solid-state fermentation by Xiaoqu in Yili region,single-factor tests were conducted to investigate the effect of fermentation temperature,fermentation time,Xiaoqu amount,fermented grains proportion and other factors on the alcohol content in the fermented grains after fermentation.On the basis of the single-factor tests,the conditions of solidstate fermentation by Xiaoqu were optimized by response surface method.The results showed that the fermentation temperature,fermentation time and Xiaoqu amount had certain influence on the alcohol content in the fermented grains after fermentation.The optimal fermentation process was as follows:the addition amount of Xiaoqu was 0.63%,the fermentation temperature was 20℃,and the fermentation time was 12 d.Under the above conditions,the alcohol content in the fermented grains after fermentation was the highest,reaching 6.41%vol.
作者
陈中道
刘雅
王海
CHEN Zhongdao;LIU Ya;WANG Hai(Xinjiang Yilite Industrial Co.Ltd.,Kokdala,Xinjiang 835219;XPCC Key Laboratory of Baijiu Brewing Technology and Quality Improvement,Kokdala,Xinjiang 835219;XPCC Baijiu Engineering Technology Research Center,Kokdala,Xinjiang 835219,China)
出处
《酿酒科技》
2024年第2期30-34,共5页
Liquor-Making Science & Technology
关键词
小曲固态发酵
酒醅中酒精度
发酵工艺优化
响应面法
solid-state fermentation by Xiaoqu
alcohol content in fermented grains
fermentation process optimization
response surface methodology
