安琪复合菌应用于传统老陈醋酒精发酵工艺优化

Optimization of the Angel Brand Compound Bacteria Applied to the Alcohol Fermentation in Traditional Aged Vinegar Brewing Process

为了提高传统老陈醋酒精发酵酒醪质量,以粮水比、大曲添加量、复合菌添加量和发酵时间为因素,以酒精度与氨基酸态氮为考察指标,设计单因素试验,并通过响应面试验优化传统老陈醋酒精发酵工艺。结果表明,安琪复合菌应用于传统老陈醋酒精发酵的最佳工艺条件为粮水比1∶3.5 (kg/kg)、大曲添加量59%,复合菌添加量0.40%,发酵时间14 d。通过上述工艺得到的酒醪酒精度为8.97%vol,氨基酸态氮为0.88 g·100 mL-1,与预测值相对误差分别为0.44%和2.22%。与不添加复合菌相比,优化工艺酒精度提高了25.81%,氨基酸态氮含量提高了4.87倍,所酿造的老陈醋总酸、氨基酸态氮及总酯含量分别提高了7.14%, 126.67%和40.21%。该试验可为传统老陈醋生产提供科学依据。

In order to improve the mash quality for alcohol fermentation in traditional aged vinegar brewing process, the single factor experiments were designed and the fermentation process was optimized by response surface experiments taking grain-water ratio, Daqu addition, compound bacteria addition and fermentation time as factor, alcohol degree and amino acid nitrogen as the indicators. The results showed that the optimum conditions were about the Angel Brand Compound Bacteria applied to the alcohol fermentation in traditional aged vinegar brewing process: grain-water ratio 1∶3.5(kg/kg), Daqu addition 59%, compound bacteria addition 0.40% and fermentation time 14 d. Through these processing, the final mash’s alcohol degree was 8.97%vol and amino acid nitrogen was 0.88 g·100 mL-1, whose relative errors were 0.44% and 2.22%, respectively. Compared with no add of compound bacteria, the alcohol degree of optimizing process was improved by 25.81%, and amino acid nitrogen was improved by 4.87 times. Meanwhile, the total acid, amino acid nitrogen and total ester content of aged vinegar were increased 7.14%, 126.67% and 40.21%, respectively. This test could provide scientific basis for the traditional aged vinegar production.