甜酒药中的菌群分析及保鲜甜酒制作

Analysis on Flora Composition of Rice Wine Starter and Preparation of Preservative Rice Wine

将传统生产的甜酒药进行微生物的种类分析,得出甜酒药中存在3大主要菌群:根霉3.6×107 CFU/g,细菌9.5×103 CFU/g和酵母菌1.7×105 CFU/g。对分离出来的根霉进行淀粉水解酶的活性测定,得出甜酒药中根霉的淀粉水解酶活力为2380.6 U。保鲜甜酒的制作最佳工艺为发酵时间为36 h左右,发酵温度28℃。甜酒的杀菌条件为80～85℃,15 min。成品其糖含量35°Bé,酒精含量为10%,酸含量为3 mg/g,具有浓厚的甜酒香味,保质期一个月。

The flora composition of traditionally produced rice wine starter was analyzed.Three main floras,mold（3.6×107 CFU/g）,bacteria（9.5×103 CFU/g） and yeast（1.7 ×105 CFU/g）,were found in rice wine starter,among which Rhizopus was the main mold in rice wine starter.The amylolytic enzyme activity of screened Rhizopus was determined as 2380.6 U.Then the conditions for preparation of rice wine were optimized.The optimal fermentation time and temperature were 36 h and 28 ℃,respectively.The thermal processing treatment conditions were： temperature 80-85 ℃ and time 15 min.The final products showed strong aroma of rice wine with sugar content at 35 °Bé,10% alcohol and 0.3 g acid per 100 g.The shelf life of the prepared rice wine was one month.