高产蜜香功能菌株在馥郁香型白酒中的应用研究

Application of Functional Strain with High Yield of Honey Aroma Substances in Fuyuxiang Baijiu

白酒作为一种特殊的风味食品,品质是根本。为持续提升酒体品质,发扬特色优势,溯源“蜜甜”老味道,本研究从酒鬼酒公司白酒酿造原料、根霉曲、糖化料中定向分离筛选出1株糖化力较高且高产蜜香物质的功能菌株米根霉BC 70107,并完成该菌株最佳生长条件与发酵条件优化。利用功能菌株米根霉BC 70107制备的根霉曲,糖化力、酸度、活菌数及试饭实验结果均优于市售商业根霉曲,经扩培后的糖化力达到419 mg/g·h,酸度为0.7 mmol/10 g,满足一级曲标准。将功能菌株米根霉BC 70107制备的根霉曲应用于馥郁香型白酒酿造的过程中,糖化料中苯乙酸乙酯和β-苯乙醇等蜜香风味物质含量均显著提高。

In order to improve the quality of Baijiu,a functional strain Rhizopus oryzae BC 70107 with high saccharification power and high yield of honey aroma substances was isolated from the raw materials,Rhizopus starter and saccharifying materials of Jiugui Liquor Distillery.The optimum growth conditions and fermentation conditions of strain BC 70107 were obtained.The Rhizopus starter made with strain BC 70107 had higher saccharification power,acidity,and viable count than the commercial Rhizopus starter,and the fermentation test results were better.The saccharification power of the Rhizopus starter made with strain BC 70107 was419 mg/g·h,and the acidity was 0.7 mmol/10 g,which reached the standard of first-class starter.The Rhizopus starter made with strain BC 70107 was applied to the production process of Fuyuxiang Baijiu,and the contents of ethyl phenylacetate andβ-phenylethanol in the saccharifying materials were significantly increased.