糯米稠酒发酵工艺的优化研究

Study on the optimization of fermentation technology of glutinous rice wine

通过单因素试验和正交试验对稠酒的生产工艺进行优化,确定了稠酒的最佳工艺条件。结果表明,稠酒生产的最佳液化条件为添加1.0%的液化酶在40℃作用120min;最佳糖化条件为添加0.5%的糖化酶在30℃糖化24h:复合酵母的最佳配比:甜酒曲:黄酒酵母:葡萄酒酵母为0.8%:0.05%:0.1%;最佳的发酵条件为发酵温度30℃,加水量1倍,发酵时间72h,组合酵母按比例添加甜酒曲0.64%、黄酒酵母0.04%、葡萄酒酵母0.08%。在此条件下生产的稠酒风味独特,具有浓郁的醇香滋味。

The processing parameters of glutinous rice wine were optimized by single-factor and orthogonal experiments. Liquefying was performed by 1.0% a-amylase at 40℃ for 120 min, and saccharification by 0.5% 13-amylase at 30℃ for 24 h. Mixed starter of xiaoqu, rice wine yeast and wine yeast with a ratio of 0.8%：0.05% ：0.1% was used for fermentation. The best fermentation conditions were determined as： ratio of rice to water 1：1, inoculum concentration of the aforementioned three kinds of starters were 0.64%, 0.04% and 0.08% respectively, 30℃ for 72h. The final product possessed unique flavor and strong mellow fragrance.