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传统黄酒淋饭酒母制作过程微生物的变化和作用 总被引:6,自引:1,他引:6
搭窝糖化期:乳酸球菌以肠球菌属、明串珠菌属、片球菌属、乳球菌属、酒球菌属等属的菌株为主,且有极少量乳酸杆菌。静止期:升酸幅度较大,酵母增殖迅速。搅拌期:酵母快速产酒精,乳酸球菌数迅速下降,乳酸杆菌数大量增加达到高峰期,醪液pH值又降至最低;是酵母、乳酸菌(乳酸球菌、乳酸杆菌)变化最剧烈的时期;此期间拟内孢霉酵母的作用已小。淋饭酒母制作过程中乳酸球菌、乳酸杆菌起到非常重要的作用,把酒药、曲、熟地上接入的酵母和乳酸杆菌顺利培养成酒母。乳酸球菌、乳酸杆菌是保障淋饭酒母制作正常进行、顺利完成的关键菌。影响淋饭酒母制作的主要因素:气温、曲、操作手法、水。淋饭酒母中主要微生物来源于酒药、曲和生产场地。淋饭酒母的作用:接种、作掺醅、冲缸、淋饭酒、家酿酒、分离酵母菌和乳酸杆菌等。(孙悟) 相似文献
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黄酒活性干酵母培养淋饭酒母用于早籼米大罐发酵郏国辉浙江省台州路桥酒厂(317400)关键词黄酒,Y─AADY,淋饭酒母,早籼米,大罐发酵我厂从1992年冬酿开始采用黄酒活性于酵母(Y─AADY)培养淋饭酒母用于大罐喂饭生产黄酒,有成功,也有失败。我们... 相似文献
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从淋饭酒母搭窝糖化期中分离出许多能直接利用淀粉的酵母(拟内孢霉和丝孢酵母以外的酵母)。优选1株酵母,将其编号为DS57;研究了DS57酵母的性能,鉴定为糖化酵母。并介绍了糖化酵母的作用和一些其它性能。 相似文献
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以糯米和黑糯米为原料,原料配比为糯米:黑糯米ic:4,加酒药O.3%。将黑糯米与糯米分开浸泡,黑糯米的浸泡时间比糯米长2小时左右,然后按比例混合进行蒸煮,蒸熟后快速用冷水淋饭,待品温在32℃以下时,即淋入碾碎的酒药,沥干水后下缸,搭窝后盖上草整保温,5天后即可压榨。酒酿质量:糖度>25%,酒度6%~8%(V/V),总酸<0.6%。加入清香型小曲酒或大米食用酒精,将酒度调整到20%~22%(V/V),转贮罐。一年后,抽取上清液,经兑制、过滤即可。成品酒透明,无沉淀、无混浊,酒精度>16%(V/V),总酸<0.459/100ml(… 相似文献
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γ─AADY培养酒母在新工艺大罐发酵中的应用沈栋良,毛伟峰上海枫泾酒厂一分厂(201501)关键词黄酒,γ─AADY,酒母,新工艺大罐发酵上海枫泾酒厂一分厂是新工艺大罐发酵的黄酒专业生产厂,新工艺发酵采用纯种培养的麦曲和酒母代替传统块曲和淋饭酒母,在... 相似文献
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浅议糯米酒的研制及系列化 总被引:5,自引:0,他引:5
经过对现在普遍采用的糯米酒生产工艺的改进,多次研制试验,最后确定的两种工艺为;(1)清质型工艺流程;(2)乳浊型工艺流程。合理的工艺条件参数为:淋饭温度30-35℃;多曲混合发酵,曲的用量为1%左右;糖化温度30-35℃,2-3d,最终糖度25g/100ml,加浆发酵温度0-5℃,灌装杀菌温度75-80℃,45min。 相似文献
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论低盐固态酿制酱油生产工艺的改革 总被引:1,自引:8,他引:1
低盐固态酿制酱油生产工艺应从以下几个方面进行改革:改变原料配比,增大C/N比例,多用小麦,少用或不用麸皮;采用多菌种制曲,将黑曲霉和米曲霉混合制曲或分别制曲后混用,使成曲中各种蛋白酶比例趋于合理;采用固稀淋浇发酵工艺,前期为低盐固态发酵,品温控制在45℃左右,发酵10d,后期采用高盐稀醪发酵,品温控制在30℃左右,添加乳酸菌及酵母培养液,发酵20d左右。 相似文献
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包包曲是浓香型酒生产用糖化发酵剂,属中温大曲,以纯小麦为原料,经粉碎、踩曲、入房发酵而成。主酵时间3-4d,品温40-42℃;晾霉时间24-36h,品温28-35℃;潮火期6-7d,曲心温度45-55℃;干火期曲心温度达到55-63℃;后火期6-8d,封闭门窗,视曲室相对湿度的情排潮,每次20-30min;品温接近室温时,每1-2d排潮1次,降低曲室温湿度。成品包包曲的理化指标酸度、糖化力、发酵力均优于平板曲,感官指标亦较平板曲佳。(庞晓) 相似文献
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黄酒活性干酵母在传统工艺中的试验报告吕根兰浙江省嘉兴市酒厂(314000)关键词黄酒,黄酒活性干酵母,传统工艺,试验传统工艺黄酒生产中,都使用酒药拍板、搭窝,用作淋饭酒母,然后进行发酵。在生产过程中,往往由于酵母发酵力不足而影响正常发酵,使发酵出现酸... 相似文献
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Natasa Boban Marija Tonkic Danijela Budimir Darko Modun Davorka Sutlovic Volga Punda-Polic Mladen Boban 《Journal of food science》2010,75(5):M322-M326
Abstract: While the antimicrobial effectiveness of wine is well documented, relative contributions of the wine components to its antimicrobial activity is controversial. To separate the role of wine phenolics, ethanol, and pH from other wine constituents, the antimicrobial effects of intact wine were compared to that of phenols-stripped wine, dealcoholized wine, ethanol, and low pH applied separately and in combination, against 2 common foodborne pathogens, Salmonella enterica serovar Enteritidis and Escherichia coli. All samples were biochemically characterized with respect to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, and pH. Antioxidative activity of the samples corresponded to their total phenolics content. Except for respective controls, pH and ethanol content were similar in all samples. The order of antibacterial activity of the samples was: intact wine > phenols-stripped wine > dealcoholized wine > combination of ethanol and low pH > low pH > ethanol. Separate application of ethanol or low pH showed negligible antibacterial activity while their combination showed synergistic effect. Antibacterial activity of the samples could not be related to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, or pH. Our study indicates that antimicrobial activity of complex solutions such as intact wine cannot be exclusively attributed to its phenolic or nonphenolic constituents, nor can the antimicrobial activity of wine be predicted on the basis of its particular components. 相似文献
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The adsorption and desorption equilibrium moisture contents of green chilli were determined experimentally in relative humidity range of 11‐97% and at the temperatures of 20, 30, 40 and 50°C. The experimental procedure used was a dynamic method with periodically recording of sample mass. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Nine sorption isotherm models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11‐97% for the adsorption and desorption isotherms of green chilli. 相似文献
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好包装能提升酒的品位,还有保持及提高酒质量的重要功能。随着酒业的迅速发展,以及消费群体的扩大,国际上酒包装的新材料,新容器相继得到开发和应用,以各自的功能与优势取胜市场。 相似文献
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史前文化时期的酿酒(二)--谷芽酒的酿造及演进 总被引:1,自引:0,他引:1
我国的先民在仰韶时期(公元前5000年~公元前3000年),就利用小口尖底瓮保温发酵酿制谷芽酒,并在该容器内澄清、饮用。到了大汶口时期(公元前4300年~公元前2400年),酿酒有了较大发展,饮酒之风很盛行,出土了数量较多的大件酿酒发酵窖器——大口尖底陶尊及多姿多彩的酒具,表明了酒已具有礼仪功能。这时期谷芽酒的饮用方法已进步到用饮酒器饮用清酒了。酿酒技术及酒文化已由黄河下游扩展到淮河流域。 相似文献
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天然低度菠萝酒加工技术研究 总被引:6,自引:2,他引:4
以新鲜菠萝为原料,果肉破碎取汁后加入适量蜂蜜并主活性干酵母,经控温发酵等特殊工艺处理,可制各糖分含量高、酒精底低、风味独特的纯天然菠萝酒。 相似文献
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Background and Aims: The aim of this study was to assess the ability of experienced wine tasters to consistently assign quality scores to both red and white wines. Methods and Results: Wine quality scores were collected over a 15‐year period from 571 experienced wine tasters. Consistency was measured by correlating the scores given to duplicate presentations of wines, calculating the pooled variation in repeat scores and assessing their ability to allocate duplicate presentations of the same wine to the same quality category. Although the majority of tasters showed statistically significant consistency, their individual abilities varied considerably and, in general, their ability to consistently score one wine type was a poor predictor of their consistency in scoring the other. Tasters were better able to allocate duplicate presentations of red wines to the same category than white wines, and red wine consistency was improved by combining the scores of three assessors as is done in the Australian wine show system. Conclusions: The ability of experienced wine tasters to consistently rate wines for overall quality varied greatly between individuals, but was generally better for red wines than for whites. Consistency was improved by combining the scores from a small team of tasters. Significance of the Study: The study demonstrates the need to conduct replicate tastings when assessing wines for quality as adequate taster repeatability cannot be guaranteed. Furthermore, using the combined score of a small team of tasters generally results in more consistent quality assessments. 相似文献