米香型白酒“增乳”工艺的优化研究

Improvement of Ethyl Lactate Content in Mixiang Baijiu

针对传统工艺切换至现代机械化工艺后乳酸乙酯含量过低的生产实际问题,天龙泉进行了大量的菌种和工艺优化实验。本文对工厂选育的Y4酵母进行了发酵温度、酒曲添加量、酒曲比例的单因素试验与三因素三水平正交优化试验,确定高产乳酸乙酯的优化工艺条件为:发酵温度为29℃,酒曲添加量为0.5%,酿酒酵母Y4与根霉比例为0.1∶10。3次验证试验的乳酸乙酯平均值为0.335 g/L。结果肯定了Y4酵母为具有应用潜力的高产酯酵母,实验室优化条件为工业化生产提供了数据支持。

In order to solve the problem that the ethyl lactate content in Mixiang Baijiu decreased after the transformation from traditional production process to modern mechanized production process,a large number of optimization experiments were carried out in Tianlongquan Distillery.In this study,single factor experiments and a three-factor-three-level orthogonal experiment were carried out on Saccharomyces cerevisiae strain Y4 selected in the distillery.The optimum conditions for the improvement of ethyl lactate content were obtained as follows:the fermentation temperature was 29℃,the addition amount of starter was 0.5%,and the ratio of Saccharomyces cerevisiae Y4 to Rhizopus was 0.1∶10.The average ethyl lactate content under the above optimized conditions was 0.335 g/L.The results confirmed that Saccharomyces cerevisiae Y4 had application potential,and the optimized laboratory conditions provided data support for industrial production.