液体曲酒母制作工艺研究

以粉碎的小麦为原料，对液体曲酒母制作工艺进行了研究，将粉碎的小麦加水调浆并进行碳源、氮源及无机盐调配后接种黑曲霉，恒温振荡培养5 d后接种酵母，继续恒温振荡培养一段时间制成液体曲酒母。以液体曲酒母的糖化力和发酵力为评价指标，采用单因素试验和正交试验探讨了可溶性淀粉、NaNO3、KH2PO4及MgSO4添加量对液体曲酒母糖化力及发酵力的影响。结果表明，当可溶性淀粉添加量12 mg/mL、NaNO3添加量6 mg/mL、KH2PO4添加量4 mg/mL、MgSO4添加量0.5 mg/mL时，液体曲酒母具有最高品质，糖化力和发酵力为245.9 U、3.011 g/(mL·72 h)，且在此条件下制作的液体曲酒母流动性好，适于工业化生产。

Preparation processing of liquid wheat koji and yeast

With crushed wheat as raw material, the process of liquid wheat koji was studied. The crushed wheat was added with water, blended with carbon source, nitrogen source and inorganic salt, then inoculated with Aspergillus niger. After shaking cultivation at constant temperature for 5 d, wheat koji was inoculated with yeast and then cultivated for a period of time in the constant temperature and shocked environment, the liquid wheat koji and yeast was made. Using saccharifying power and fermenting power of liquid wheat koji as evaluation index, the effect of soluble starch, NaNO3 , KH2PO4 and MgSO4 addition on saccharifying power and fermenting power of liquid wheat koji and yeast was investigated through single factor and orthogonal test. The result showed that the koji has the optimal saccharifying power and fermenting power when the soluble starch, NaNO3 , KH2PO4 and MgSO4 addition in order were 12 mg/ml, 6 mg/ml, 4 mg/ml, 0.5 mg/ml, and the koji and yeast had good saccharifying power of 245.9 U and fermenting power of 3.011 g/(ml·72 h), the yeast made at this condition had good fluidity and was suitable for industrial production.