肇实发酵酒酿造工艺优化

Brewing process optimization of gordon euryale seed wine

采用酶水解法制备肇实淀粉糖浆,并加入酿酒酵母进行发酵制成肇实发酵酒。通过单因素试验和正交试验对肇实发酵酒的液化、糖化及发酵工艺参数进行优化。结果表明:最佳肇实制浆料液比1∶10(m∶m);最佳液化条件为α-淀粉酶0.4%,温度70℃,时间60min;最佳糖化条件为糖化酶0.5%,温度60℃,时间1h,该条件下肇实糖化液的糖度为10.5%;最佳发酵条件为酵母添加量0.2%,温度27℃,时间5d,该条件下肇实发酵酒酒精度为12.3%Vol。

The gordon euryale seed starch was hydrolyzed by s-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parame- ters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1 ： 10, the optimum liquefaction conditions were： addition of a-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min, The optimum saccharifying conditions were,, addition of glu- eoamylase 0. 5 %, saccharifying temperature 60 ℃, and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the hy- drolysate was 10. 5%. The optimal fermentation conditions were： yeast dosage of 0.2%, fermentation temperature of 27 ℃, fermentation time of 5 d. Under the fermentation conditions, the alcoholicity of the health wine was 12.30/00 Vol.