| 固态发酵苹果蒸馏酒中甲醇的生成控制研究 |
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| 引用本文： | 刘晨,赵树欣,张建玲,张阳. 固态发酵苹果蒸馏酒中甲醇的生成控制研究[J]. 酿酒科技, 2012, 0(2): 33-35 |
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| 作者姓名： | 刘晨 赵树欣 张建玲 张阳 |
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| 作者单位： | 工业发酵微生物教育部重点实验室天津市工业微生物重点实验室天津科技大学生物工程学院,天津,300457 |
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| 摘 要： | 以山东烟台产国光苹果作为原料,采用固态发酵方法生产苹果蒸馏酒,研究了不同原料处理方式对酒中甲醇含量的影响。结果表明,在原料中添加果胶酶B后于30℃下处理4 h,再微波（700 W,处理量200 g）处理5 min,接种酿酒酵母后于20℃发酵6 d,通过蒸馏得到酒精度为42%vol的蒸馏酒,甲醇含量为29.66 mg/100 mL,符合国标中的卫生指标,原料出酒率达到97.2%。
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| 关 键 词： | 果酒 固态发酵 苹果蒸馏酒 甲醇 微波 果胶酶 |
Study on the Control of Methanol Production in the Process of Solid Fermentation of Distilled Apple Liquor |
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| LIU Chen,ZHAO Shuxin,ZHANG Jianling and ZHANG Yang. Study on the Control of Methanol Production in the Process of Solid Fermentation of Distilled Apple Liquor[J]. Liquor-making Science & Technology, 2012, 0(2): 33-35 |
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| Authors: | LIU Chen ZHAO Shuxin ZHANG Jianling ZHANG Yang |
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| Affiliation: | (Key Lab of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | Ralls apple from Yantai was used as raw materials to produce distilled apple liquor by solid fermentation.The effects of different raw materials treatment measures on methanol content in the produced liquor were investigated.In the experiments,pectinase B was added into raw materials and maintained for 4 h at 30 ℃ before microwave treatment for 5 min(700 W,treatment quantity 200 g),and then yeast inoculation and batch fermentation was carried out at 20 ℃ for 6 d,as a result,distilled apple liquor(alcoholicity as 42 %vol and methanol content as 29.66 mg/100 mL,which meet national sanitary standards) could be obtained and wine yield of raw materials could achieve 97.2 %. |
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| Keywords: | fruit wine solid fermentation distilled apple liquor methnol microwave pectinase |
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