谢村黄酒的双酶法发酵工艺优化

为优化谢村黄酒发酵工艺,本实验以经焙炒处理后的黑糯米为原料,用高温α-淀粉酶、糖化酶联合传统谢村麦曲,采用液态发酵工艺酿造黑米黄酒,通过单因素实验及正交实验优化谢村黄酒发酵工艺参数。结果表明,最佳酿造工艺为:液化温度85 ℃,液化时间50 min,高温α-淀粉酶添加量为50 U·g-1;糖化温度75 ℃,糖化时间150 min,糖化酶添加量为70 U·g-1;料液比为1:2.5 g/mL,主酵温度为30 ℃,麦曲添加量为0.25%。该条件下最终所酿黄酒酒精度(20 ℃)为10.8%vol,总糖(以葡萄糖计)为6.4 g/L,花青苷含量为284.17 mg/L。该结果为优化谢村黄酒酿造工艺,深入开发新型保健化谢村黄酒提供理论依据与技术参考。

Optimization of Fermentation Technology of Xiecun Huangjiu by Double-enzyme Hydrolysis Preparation

In order to optimize the fermentation process of Xiecun Huangjiu,this experiment used black glutinous rice treated with roasting as raw material,and high-temperature α-amylase and glucoamylase were used in combination with traditional Xiecun Wheat Qu to ferment black rice wine with the liquid fermentation process. The fermentation process parameters of Xiecun Huangjiu were optimized by single factor experiments and orthogonal experiments. The results showed that the optimal brewing process was:Liquefaction temperature 85 ℃,liquefaction time 50 min,high-temperature α-amylase addition amount 50 U·g-1,saccharification temperature 75 ℃,saccharification time 150 min,saccharification enzyme addition amount 70 U·g-1;the ratio of material to liquid 1:2.5 g/mL,the main fermentation temperature 30 ℃,and the amount of Wheat Qu 0.25%.Under these conditions,the alcohol content(20 ℃)of the final wine was 10.8%vol,the total sugar(in terms of glucose)was 6.4 g/L,and the anthocyanin content was 284.17 mg/L. The results provide a theoretical basis and technical reference for optimizing the brewing process of Xiecun Huangjiu and deepening the development of new health-care Xiecun Huangjiu.