摘要
The present work focuses on the influence of various parameters, i.e., the dosage of cellulase, the inoculum concentration of yeast, the fermentation temperature and the fermentation time, on the alcohol content and sensory evaluation of the low-alcoholic health drink produced from corncob in a yeast-cellulase synchronous fermentation process. The fermentation was performed by inoculating the seed solution (containing corncob powder and yeast) and cellulase into the synchronous saccharification fermentation medium. Single-factor experiments and orthogonal experiments were performed, and the optimal processing conditions were obtained based on the characterizations of alcohol content and sensory evaluation. The results show that the alcohol content and sensory evaluation of the drink can reach 6.1 vol.% and 92, respectively, when the dosage of cellulase, inoculum concentration of yeast, the fermentation temperature and the fermentation time are 15 U/g, 7%, 32℃ and 84 h, respectively.
本研究主要关注包括纤维素酶添加量、酵母菌接种量、发酵温度与发酵时间等参数对以玉米芯为原料,采用纤维素酶和酵母菌同步糖化发酵法制备的低醇保健饮料的酒精度和口感的影响.发酵过程是在接种有种子液(包含玉米芯粉和酵母)和纤维素酶的同步糖化发酵培养基中进行的.采用单因素试验和正交试验,通过检测酒精度及感官综合评分,探讨玉米芯低醇保健饮料生产的最佳工艺条件.研究结果表明:当纤维素酶用量为15 U/g,酵母菌接种量为7%,在温度为32℃条件下发酵84 h,制备的玉米芯低醇保健饮料酒精度6.1%,感官综合评分92分.
基金
Project(17A192)supported by the Education Department of Hunan Province,China
