摘要
以黍米为原料 ,采用固定化复合酵母细胞技术发酵生产黄酒 ,确定了最佳工艺条件 :固定化复合酵母细胞接种配比为酿酒酵母∶产酯酵母 =3∶2 ;固定化复合酵母载体填充率 8% ;发酵温度2 0℃ ;发酵时间 96h ;起始 pH4 0。在该条件下发酵生产的黄酒 ,口感风味较好 ,在缩短了发酵时间的同时总氨基氮和总酯含量较传统工艺都有了较大的提高。
The rice wine production with millet by the fermentation of immobilized complex yeast cells was studied. The optimum technological conditions were as following: the optimal ratio of immobilized complex yeast cells of Saccharomyces cerevisiae∶ S.fragrans was 3∶2, inoculum size of immobilized carrier was 8%, fermentation temperature was 20℃, fermentation time was 96h and pH was 4.0. Comparing to the traditional techniques, the rice wine produced by new techniques had a better smell and shorter fermentation time as well as significantly increased contents of amino acid and total ester.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期143-145,共3页
Food and Fermentation Industries
基金
甘肃省高新技术产业化示范项目 (甘GJ[2 0 0 1]95 0 )
