黄酒酿造中浸米浆水有机物组成及其微生物富集的研究

Studies on the Organics Composition and Microbes Enrichment of Rice Seriflux during Yellow Rice Wine Production

为了探讨新的米浆水回收利用方法,本文分析了不同品种米的浸米浆水和不同温度下的浸米浆水组成,研究了循环浸米澄清过程中米浆水中有机物和微生物群系的变化。试验结果表明:米的品种和浸米温度都会影响米浆水的有机物组成,并且米浆水在循环浸米澄清过程中,总酸、乳酸菌和酵母菌呈逐渐上升趋势,然后保持平稳的趋势。pH呈先下降后保持稳定的趋势;总糖呈现先逐渐增加后减少,最后趋于平稳的趋势;氨基酸态氮呈现逐渐上升的趋势,米浆水的净增淀粉含量却逐渐减少。说明米浆水在循环浸米澄清过程中可以富集有益微生物,提高原料的利用率。

In order to develop a new rice seriflux recycling method, the composition of rice seriflux which was obtained from steeping different varieties of rice and steeping at different temperatures were analyzed, and its organics and microbes changes in the process of steeping and clarifying cyclically were studied. The results showed that rice varieties and temperatures would affect its organics composition. And in the process of steeping and clarifying cyclically, total acid, Lactic acid bacteria and yeast were increased gradually and then was stable, pH inclined first and was stable next, total sugar increased first, then inclined and final was stable, amino acid nitrogen rised gradually, but the net increased starch of rice seriflux was gradually reduced. This indicates that rice seriflux can enrich its beneficial microbes and improve utilization of raw materials in the process of steeping and clarifying cyclically.