小米黄酒酿造工艺的研制及优化

采用小米为原料酿制黄酒以提升黄酒营养价值并提高小米经济价值。通过对小米黄酒理化指标测定并综合感官评价,对小米黄酒发酵酵母进行筛选,确定安琪黄酒高活性干酵母为最适菌种。根据单因素试验以及响应面试验,确定实际可行且较优的小米黄酒浸米条件:加水量150%、20℃浸米36 h;糖化条件:酒曲添加量0.6%、30℃糖化60 h;最佳发酵工艺条件:安琪黄酒高活性干酵母、酵母添加量0.22%、32℃发酵5 d,酒精度达11. 3%vol。在最优的工艺条件下酿造的小米黄酒各阶段相应指标与响应面所预测结果基本一致。

Development and Optimization of Brewing Technique of Millet Wine

Millet was used as raw material to brew wine to enhance its nutritional value and make comprehensive use of millet. Through the determination of physical and chemical indexes of millet wine and the comprehensive sensory evaluation,the fermentation yeast of millet wine was screened,and the angel high-activity dry yeast of rice wine was determined to be the most suitable strain. According to the single factor test and response surface test,the optimum technological conditions for millet wine brewing are determined as follows:water addition proportion 150 %,soaking temperature 20 ℃,soaking time 36 h;koji addition proportion 0.6 %,saccharifying temperature 30 ℃,saccharifying time 60 h;yeast addition proportion 0.22 %,fermentation temperature 32 ℃,fermentation time 5 d,alcohol 11.3 %vol. The corresponding indexes of millet wine brewed under the optimal technological conditions were basically consistent with the predicted results of response surface.