喷射液化法工艺生产黄酒的应用与优化

Application and Optimization of the Production of Yellow Rice Wine by Starch Liquefication

以大米、小麦为主要原料,用喷射液化法工艺生产黄酒,其中耐高温α-淀粉酶液化,黄曲霉(苏16#)为主要糖化菌。此工艺主要包含采用速酿酒母、分前酵(一次投料和二次投料)和后酵,前酵控温30℃每2 h通气,并在二次投料后视发酵情况加入适量糖化酶[1],可提高发酵速率,发酵4 d后,泵入后酵罐养醅。结果表明,该喷射液化法工艺应用效果明显。

Using rice and wheat as main raw materials,yellow rice wine was produced by starch liquefication（high temperature α-amylase was liquefied and Aspergillus flavus（Su16#） used as the main saccharolytic bacteria）.Traditional ＂feeding＂ technology was the mainstay of the new technology,mainly including rapid-fermenting yeast,former-stage fermentation（the first feeding and the second feeding） and latter-stage fermentation.In former-stage fermentation,temperature controlled at 30 ℃ and aeration pipes supplied every 2 hours,right amount of saccharifying enzyme added if the fermenting status after the second feeding was not so good which could accelerate fermenting rate,4d after the fermentation,the fermented liquid conveyed to the latter-stage fermentor by pipes.The final results suggested that starch liquefication could achieve satisfactory effects in practice.