甜酒酿的制作方法及其影响因素分析

Production of Sweet Fermented Glutinous Rice and Analysis of Its Fermentation Factors

为了获得科学的甜酒酿制作方法,本研究以糯米为主要原料,首先确定发酵基料最佳含水量,通过四因素三水平正交试验分析优化接种量、发酵温度、总发酵时间、有氧发酵时间对制作质量的影响,并对发酵过程中酵母菌生长规律、还原糖和酸度的变化规律进行测定.结果表明:最适含水量为45%,接种量为1%,发酵温度为34℃,封罐发酵,总发酵时间为32h,所得甜酒酿的酒香协调,酸甜适宜.发酵过程中,8~32h为酵母菌的对数生长期,32h后酵母菌的数目逐渐减少;还原糖含量在8~32h快速增加,32~72h内缓慢上升,在72h达到最高值后快速下降.酸度在整个过程都呈现上升趋势,而在16~40h之间快速上升,其他时间则缓慢上升.

In order to obtain a scientific method of making sweet fermented glutinous rice, we used glutinous rice as principal materials and carried out an orthogonal experiment to optimize the fermentation system with four factors （inoculum, fermentation temperature, total and aerobic fermentation time） at three levels. Several influencing factors were studied such as the yeast amount, the mutative rule of reducing sugar and acidity. The results showed that the optimized fermentation system was as follows ：45 % （v/v） of water content, 1% of inoculum ,34℃ of fermentation temperature and 32 h of fermentation time ,fermenting in sealed jar. Under the optimized system, we acquired sweet fermented glutinous rice with appropriate fragrance and moderate acidity. In the process of fermentation, yeasts were logarithmic phase during 8 ～ 32h, and yeasts amount decreased gradually after 32h. The content of reducing sugars increased quickly during 8 ～ 32h and increased gradually during 32 ～ 72h, and then reduced rapidly after 72h. The acidity was on the rise during the process, increasing quickly during 16 ～ 40h and increasing slowly in other time.