基于响应面法优化库德毕赤酵母强化发酵工艺生产清香型白酒

Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method

为了稳定和提升清香型白酒中乙酸乙酯的含量,以高产乙酸乙酯库德毕赤酵母(Pichia kudriavzevii)FJZ强化发酵生产清香型白酒。以酒醅中乙酸乙酯和总酯含量为评价指标,采用单因素试验探究接种量、大曲添加量、料液比、发酵时间、发酵温度对清香型白酒酒醅中乙酸乙酯和总酯含量的影响,并在此基础上,基于响应面法优化发酵工艺条件。结果表明,最佳发酵工艺条件为:接种量4%、大曲添加量10%、料液(高粱与水)比1∶1(g∶mL)、发酵时间21 d、发酵温度27℃。该优化条件下,酒醅中总酯含量为(4.75±0.06)g/kg,乙酸乙酯含量为(1.25±0.02)g/kg,分别比未强化发酵提高了55.74%和76.06%。

In order to stabilize and increase the content of ethyl acetate in light-flavor(Qingxiangxing)Baijiu,light-flavor Baijiu was produced by enhanced fermentation of Pichia kudriavzevii FJZ with high ethyl acetate production.With the content of ethyl acetate and total ester in fermented grains as evaluation indicators,the effects of inoculum,Daqu addition,material and liquid ratio,fermentation time and temperature on the content of ethyl acetate and total ester in fermented grains of light-flavor Baijiu were explored by single factor experiments.On this basis,the fermentation process conditions were optimized based on response surface methodology.The results showed that the optimal fermentation process conditions were determined as follows:inoculum 4%,Daqu addition 10%,material and liquid(sorghum and water)ratio 1∶1(g∶ml),fermentation time 21 d,and temperature 27℃.Under these optimized conditions,the total ester content in fermented grains was(4.75±0.06)g/kg,and the ethyl acetate content was(1.25±0.02)g/kg,which was 55.74%and 76.06%higher than those of unenhanced fermentation.