生米制醋中液态酿酒工艺因素优化

Process optimization of uncooked rice liquid brewing in vinegar making

对生米酿酒工艺中发酵的温度、糖化酶用量、活性干酵母用量、料水比、乌衣红曲用量、不同的糖化发酵剂、不同的大米原料进行了单因素的优化试验。确定最佳工艺因素为：发酵温度25℃-30℃，糖化酶用量0．45％（酶活5×104U），活性干酵母用量0.3％，料水比1：2．5倍，乌衣红曲用量3％，糯米原料较优。并选择3个重要的单因素进行正交优化验证。液态生米酿酒原料出品率可达到300％（15％vol酒精度）。

In the brewing process of uncooked rice, single factor optimization test was used to optimize fermentation temperature, glucoamylase dosage, the amount of active dry yeast, feed water ratio, the amount of Wuyi red yeast, saccharification and fermentation agent and rice resource. We confirmed the best process solution were as follow： fermentation temperature 25℃-36℃, saccharifying enzyme dosage 0.45%（activity as 5×104U）, active dry yeast dosage 0.3%, the ratio material of water is 1：2.5, Wuyi red dosage 3%, use glutinous rice as raw materials. You could choose 3 major single factors to make orthogonal optimization. The liquid for brewing raw materials yield rate could reach 300%（15%vol alcohol content）.