高浓度米酒关键工艺技术的研究

Study on the Key Technology of High Concentration Rice Wine

借鉴传统黄酒工艺，以大米为主要原料，采用大米干粉碎调浆液化技术，控制大米加水比为1：2．5调浆，以酿酒曲为糖化一酒精发酵的生化动力，探讨影响酿酒曲发酵的主要因素。根据单N素实验的结果，进行了4因素3水平的正交试验，以高浓度米酒的主要理化指标和感官评价得分作为主要评价指标，寻求最佳发酵条件。影响酿酒曲酒精发酵因素的主次顺序为：发酵温度〉发酵起始浓度〉酿酒曲使用量〉发酵周期。最佳酒精发酵条件为：发酵温度26～28℃、起始浓度15°B6、酿酒曲使用量0．25％、发酵周期12d。

Based on the traditional rice wine brewing technology, the technique of dry-milling to rice was adopted, which taking rice as the main raw material, and the proportion of watering was controlled as 1 ： 2.5. The brewing koji was used as the biochemical dynamics of the saecharification and ethanol fermentation. The key technology of high concentration rice wine was researched. Then, on the basis of single fact experiments, the technological parameters were optimized by orthogonal tests which include 3 factors and 4 levels. Use the main physicochemical indexes and the sensory evaluation score of the high concentration rice wine as the primary evaluation indexes to find the optimal fermentation condition. The results showed that： the primary and secondary sequence of factors of brewing koji ethanol fermentation was fermentation temperature 〉 fermentation initial concentration 〉 brewing koji inoculums 〉 fermentation period. The optimum fermentation conditions were as follows ： temperature of 26 - 28 ℃, initial concentration of 15°B6, brewing koji inoculums of 0. 25% , time of 12 d.