糯玉米酒发酵工艺条件优化研究

The Optimization of Technical Parameters of Glutinous Corn Wine

以糯玉米为主要原料生产发酵酒,在单因素试验基础上,用正交试验设计优化了糯玉米发酵酒的工艺技术参数。结果表明,糯玉米的最佳糖化温度55℃,糖化时间3 h,糖化酶添加量240 U/g,p H4.3;主发酵最适温度25℃,酵母接种量0.6%,初始p H4.5,发酵时间6 d。此条件下得到的糯玉米酒酒精度为9.7%vol,产品色泽淡黄,微酸爽口,醇厚自然,并具有糯玉米特有的香气。

Glutinous corn was used as raw materials to produce fermented wine. Based on single factor test, its technical parameters were optimized by orthogonal experiments as follows： saccharifying temperature was at 55 ℃, saccharifying time was 3 h, the adding level of glucoamylase was 240 U/g, p H value was 4.3, chief fermentation temperature was at 25 ℃, yeast inoculating quantity was 0.6 %, initial p H value was4.5, and fermentation time was 6 d. Under the above conditions, the produced glutinous corn wine was light yellow in color and had enjoyable and natural taste and special corn aroma with its alcohol content at 9.7 %vol.