玉米淀粉与大米混合原料黄酒酿造工艺的研发

Yellow Rice Wine Production by Mixed Corn Starch and Rice

在单因素试验的基础上设计正交试验,确定玉米淀粉与大米混合发酵的最优条件。将玉米淀粉与水按照1∶2的比例,35℃条件下混合后加入α-淀粉酶90℃液化1.5 h,然后加入葡萄糖淀粉酶在60℃糖化4 h,冷却到32℃后,将蒸熟的大米和玉米淀粉按照1∶0.6的比例混合发酵。发酵所得原酒有浓郁的醇香和酯香,香气协调且留香明显,口味丰满协调。同时,玉米淀粉与大米混合原料发酵具有可行性高、环保、高效、经济等优点。

On the basis of single factor experiment, orthogonal test was designed to determine the optimum fermentation conditions of mixed corn starch and rice. Corn starch was mixed with water at the ratio of 1 ; 2 at 35 ℃, then a-amylase was added for liquefaction at 90 ℃ for 1.5 h, then glucoamylase was added for saccharification at 60 ℃ for 4 h, then the broth was cooled to 32 ℃, then cooked rice was added （the ratio of rice to corn starch was 1 ： 0.6） for mixed fermentation. The produced wine had strong and harmonious aroma and full taste. Meanwhile, the mixed fermentation of corn starch and rice had the advantages including high feasibility, high ef- ficiency, and environment-friendly manufacturing, etc.