摘要
对米酒生产中加曲量、糖化时间、加水比、糖化发酵温度、发酵时间等单因素进行分析,检测总糖、外观糖度、总酸、酒精度和凝乳酶。同时记录发酵液中霉菌、酵母菌和乳酸菌在不同条件下的总菌数,进一步详细了解甜酒曲中微生物在米酒发酵过程中的变化情况,为米酒工艺优化提供依据。通过统计软件Design expert7.1对L8(27)正交试验进行极差和方差分析,确定米酒生产最佳工艺组合:糖化发酵温度28℃、糖化时间48h、加曲量2.0%。
The effects of yeast inoculum, saccharification time, water ratio, fermentation temperature and fermentation time on the production of rice wine were investigated in this paper. The numbers of mold, yeast and lactic acid bacteria under different conditions were also examined. The optimal fermentation conditions were obtained by the orthogonal experiment L8 （27） as followed： fermentation temperature 28℃; saccharification time 48h; the starter inoculum 2.0%. Due to the fact that the water ratio and fermentation time were less important for rice wine fermentation, their values could be chosen according to specific production conditions.
出处
《中国酿造》
CAS
北大核心
2010年第12期41-45,共5页
China Brewing
关键词
甜酒曲
微生物
方差分析
rice wine starters
microorganism
variance analysis
