不同条件对蜂蜜发酵过程中高级醇生成的影响

Effects of Different Conditions on the Formation of Higher Alcohol in Honey Fermentation by Yeast

为探究不同条件对酵母发酵蜂蜜过程中高级醇生成的影响,以蜂蜜、麦曲、酵母为原料,以高级醇含量为指标,通过单因素试验分别考察了发酵温度、酵母添加量、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中高级醇生成的影响。响应面优化结果表明,当麦曲添加量为4%,干酵母的加入量为0.2%,磷酸氢二铵添加量600 mg/L,起始发酵液的糖度为30.0%,pH为4.5,培养温度为34℃,培养时间为4 d,在此条件下得到高级醇的最低值43.72 mg/L。

In order to explore the influence of different conditions on the production of higher alcohols during honey fermentation with yeast,this project used honey,wheat koji,and yeast as raw materials and took higher alcohol content as indicators.Through single-factor experiments,the effects of fermentation temperature,yeast addition amount,fermentation time,addition of ammonium dihydrogen phosphate and sugar content of fermentation broth were inspected on the higher alcohols and alcohol production during honey fermentation with yeast.Response surface optimization results showed the optimum condition for higher alcohol as follows:the fermentation broth had a sugar content of 30.0%and pH of 4.5,wheat koji was added in 4%,yeast was added in 0.2%,diammonium phosphate was added in 600 mg/L,the temperature was 34℃,and the culture time was 4 d.Under this condition,the higher alcohol production was 43.72 mg/L.