糯米甜酒曲根霉的筛选及强化曲的研究.pdf

中国酿造
2017年第36卷第9期
研究报告
总第307期
糯米甜酒曲根霉的筛选及强化曲的研究
魏浩林4,周金虎…4,刘凤春,管健'4,邓其锦!4,陈茂彬…3“,方尚玲'“*
(1.湖北工业大学生物工程与食品学院发酵工程教育部重点实验室,湖北武汉430068;2.湖北楚园春酒业有限公司,
湖北宜昌4412003.工业发酵湖北省协同创新中心,湖北武汉430068;4.工业微生物湖北省重点实验室,湖北武汉430009
摘要:选収5种不同地域、较为畅销的市售結米甜酒曲,以酒曲酶活力为评价指标,筛选出优良精米甜酒曲。将优良酒曲中菌进行
分离纯化,制作纯种根需曲,与洲酵母( Saccharomyces cerevisiae不同比例混合复配制作强化曲。通过强化曲与市售洲曲的洲曲
活力对比,并结合试制精米甜酒的总糖、总酸、总酯、酒精度对比验证。结果表明,强化曲的最佳复配比例为:接种量为1%(其中根莓
19曲添加量0.909%,限酒酵母添加量0.109)。与市售甜酒曲相比,化曲糖化力达796.5Ug,提高14.8%s:液化力达694.2Ug,提高
20.7%6;试制精米甜酒的总脂达0.78gL,提高168,9%:酒精度达12.1%6vol,提高92.1%,经感官评价,强化曲酿制榼米甜酒口感醇甜、风
味突出,感官评分为96分
关键词:糯米甜洲曲;筛选;騫菌;强化曲
中图分类号:TS262.4
文章编号:0254-5071(201709-0041-04
doi:10.11882/.issn.0254-5071.2017.09.009
Screening of Rhizopus from glutinous rice wine starter and research on fortified Qu
WEI Haolin ZHOU Jinhu IU Fengchun, GUAN Jian,DENG in, CHEN Maobin-, IANG Shangling
(I Key Laborator aton Eng ern of ty of Educaton, o ege of Bioengineering and Food, Hubei University of
Technology: Wuhan 430068, China 2. Hube yuanchun Winery o, td, Yichang 444200, China: 3. Hube Collaborative Innovation
Center for Industrial Fermentation, Whan 430068, China 4 Hubei Key Laborto of Industral Microbiology Wuhan 430068, China)
Abstract: Choosing five kinds of popular commercial glutinous rice wine starter from different regions, using uqu enzyme activity as evaluation in
dex, the excellent glutinous rice wine starter was screened. The mold in the mutinous rice wine starter was isolated and purified, pure Rhizopus Qu
was made and then was mixed with diferent proportion of Saccharomyees cerevisiae to make fortified Qu. Through the comparison of the Jiuqi
enzymes activity of the fortified Qu and commercial Daqu, and the contents of total sugar, total acid, total ester and alcohol in glutinous rice wine
fermented by the Daqu were detected. The results showed that the optimum complex proportion of fortified Qu: inoculum I(including Rhizopus M9
Qu 0.0%and S. cerevsiae 0.0) Compared with the commerial Daqu, the saccharification power and liquefaction power of the fortified Qu were
796 U/g and 694 2 Ug, respectively, and increased by 14.8%and 20.7, respectively. The otal ester and alcohol contents of glutinous rice wine
fermented by fortified Qu were up to 0.78 g/L and 12. 1%vol, respectively, which increased 168.% and 92.1%, respectively. By sensory evaluation,
the glutinous rice wine fermented by the fortified Qu had mellow and sweet taste and outstanding flavor, the sensory score was 96
Key words: glutinous rice wine starter; screening: mold; fortified Qu
甜酒是我困传统的发酵类食品之一,因其鵔甜可口、出菌种的性能,甜酒出菌的组成是决定甜酒好坏的核心因
香味舒适,具备一定保健功效而深受大众喜爱。市场上.素。酒曲中霉菌分泌的海(淀粉酶、糖化海和賃白酶等
有很多甜酒曲酿制的甜酒,但是其发酵菌株多为纯种根霉,可以加速将谷物中的淀粉、蛋白质等转变成糖、氨基酸。
酒精产率及混合酸、酯类化合物生成量较低,因此甜生糖分在酵母菌的酶的作用下,进一步分解成乙醇ド?。因此
产往往面临着风味不足、酒味寡淡等一系列问题2到。近年筛选优良菌种,进一步制备强化曲具有重要的理论和实
来,国内外学者对微生物发酵产物调控及强化曲的研究较践意义。本研究选择不同地区具代表性的市售曲,分离
为丰富。如 DUNGNTP等发现多种酵母与霉菌复配发酵筛选出酶活力高的根霉菌,制备纯种根霉曲,与酸酒酵母
米酒可产生独特香味成分;況启生等用不同菌种混合制( Saccharomyces cerevisiae)不同比例复配,结合晦活及试
出生产多种风味的米酒:张新武等从客家糯米酒药曲中制糯米甜酒理化指标对比分析确认最仹配比,制备具有高
分离出两株根霉和母,通过复配开发强化出。
糖化力、发哮力的强化出,以期为强化曲的开发与应用提
所谓“好出好酒”,甜酒出的质量好坏取決于甜酒供必要的理论基础
收稿日期:2017-03-22
基金项目:“十三五”国家重点研发计別项口重点课题子课题(2016YHDO400500
作者简介:魏汁林(1996-),男,木科生,研究方向为发酵工程
*通讯作者:方尚玲(1967-),女,教投,博士,研究方向为酿酒微生物
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