摘要
以籼米为原料,米曲霉(Aspergillus oryzae)为菌种制曲,应用清酒酵母制备酒母,发酵酿造籼米清酒。结果表明,籼米经过精米处理后,适合制备米曲,其糖化酶活力达608.895 U/g,液化酶活力达187.08 U/g。精白后的籼米曲用于制备超短期酒母,其还原糖含量(10.16 g/100 m L)和酵母数(5.11亿个/m L)均达到清酒中高温糖化酒母的理化指标要求(还原糖8.9 g/100 m L,酵母数2亿个/m L)。以这种籼米曲酿制的清酒酒度达15%vol左右,在其酒体中共检出18种挥发性成分,主要为醇类和酯类物质,其中以异戊醇、苯乙醇和辛酸乙酯的相对百分比含量较高。
In this study, Sake was produced as follows: indica rice used as raw materials, Aspergillus oryzae used as bacteria strain for Qu-making, and Sake yeast used for starter-making. The experimental results showed that, polished indica rice was especially suitable for Qu-making, with its saceharifying power and liquefying enzyme activity as high as 608.895 U/g and 187.08 U/g respectively. Sake starter was made with polished indica rice as raw materials. As a result, the reducing sugar content (10.16 g/100 mL) and the number of yeast (511 million/mL) of the Sake starter met the requirements of high-temperature saccharifying Sake starter (reducing sugar content=8.9 g/100 mL, and yeast number=200 million/mL). The alcohol content of Sake produced by such indica rice reached up to about 15 %vol, and 18 volatile compounds were detected in Sake body mainly including alcohols and esters (the relative percentage of oamyl alcohol, phenethyl alcohol and ethyl caprylate was comparatively high).
出处
《酿酒科技》
2016年第1期31-36,共6页
Liquor-Making Science & Technology
基金
四川省科技创新苗子工程(2014093)
关键词
籼米
清酒
挥发性物质
米曲霉
indiea rice
Sake
volatile components
Aspergillus oryzae