液化法无曲黄酒发酵技术的研究

Study on the Fermentation Techniques of Yellow Rice Wine by Liquefaction and Non-starter Processing

对液化法无曲黄酒发酵技术进行研究。结果表明,以糯米粉为原料调浆,添加淀粉酶4 u/g原料80-05℃液化20 min,可得到流动性较好的液化液。最佳糖化工艺:液化醪冷至60℃,加乳酸0．03％(v/v),调pH值至5．8左右,再加入糖化酶100 u/g原料、复合酶0．1％,在40-60℃维持10 min。100 L发酵罐酿酒试验,液化、发酵均正常,6 d前酵结束,发酵周期15 d,成品酒符合黄酒质量标准,适口性好。

The fermentation techniques of yellow rice wine by liquefaction and non-starter processing were studied and the results suggested as follows： glutinous rice flour used for raw materials blending and then after 20 min liquefaction at 80- 95℃ with 4 u/g amylase,the liquefied mash with good fluidity was produced. The optimal saccharification techniques were the following： addition of 0.03 % （v/v） lactic acid to adjust mash pH value to 5.8 as liquefied mash temperature dropped at 60℃, then addition of 100 u/g saccharififing enzyme and 0.1% compounding enzyme in the mash, and the state maintained for 10 min at 40-60℃ ; 6 d preliminary fermentation and the whole fermentation cycle was 15 d. The product wine had enjoyable taste and was in accord with yellow rice wine quality standards. （Tran. by YUE Yang）