期刊论文

中文

中国酿造

0254-5071

2020

39

7

120-124

10.11882/j.issn.0254-5071.2020.07.024

湖南省研究生科技创新项目(CX2017B413) 中南林业科技大学研究生科技创新基金项目(CX2017B27)。

本校为第一机构

用异常维克汉逊酵母(Wickerhamomyces anomalus)、扣囊复膜酵母(Saccharomycopsis fibuligera)、克鲁维毕赤酵母(Pichia kudriazevii)、酿酒酵母(Saccharomyces cerevisiae)制备复配酵母,与纯种米根霉菌共培养制备风味米曲,采用单因素试验及响应面法优化制曲工艺.并以市售小曲为对照,对风味米曲进行了质量指标检测与半固态发酵制备米香型白酒验证.结果 表明,最优制备工艺为酵母接种量1.0％,培养时间73 h,培养温度30℃.在此优化条件下,试饭的酯含量为3.65 g/L.最优工艺制备的风味米曲水分含量为10.58％,糖化力为423.77 U/g,发酵力为2.24 g/(g·72 h).经半固态法实际酿酒后,酒体总酯含量达到了6.8...

Mixed yeast species prepared with Wickerhamomyces anomalus, Saccharomycopsis fibuligera, Pichia kudriazevii and Saccharomyces cerevisiae were co-cultivated with pure Rhizopus oryzae to produce flavor rice starter. The starter-making process was optimized by single factor test and response surface method. Furthermore, the quality index of the rice starter was tested and the semisolid fermentation was verified compared with the commercially available starters. The results showed that the optimal process was yeast inoculum 1.0%, incubation time 73...