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刊物期号: 201707

高产酯酿酒活性干酵母在清香型调味酒中的应用(80)

作者: 郭凯凯1,肖 楠1,肖冬光2

地址:1.天津酿源生物科技发展有限公司,天津 300457; 2.天津科技大学生物工程学院,天津 300457
摘要 调味酒是一类在闻香、口感或者色谱骨架成分的含量上有特点的酒,可使组合的基础酒风格特点或质量水平得到提高,在白酒勾调中应用广泛。高产酯酿酒活性干酵母在白酒发酵过程中具有同步产酒生香的特点,所生成的香味物质主要为乙酸酯,特别适合于清香型调味酒的生产。研究了利用高产酯酿酒活性酵母生产清香型调味酒的情况。高粱原料经粉碎、润糁、蒸糁、晾凉后接入活化好的高产酯酿酒活性干酵母0.05 %、复合酶制剂0.05 %,堆积培菌24 h,按粮糟比1∶3的比例拌入清香型大曲酒丢糟,入缸发酵6 d后蒸酒。与清香型大曲酒比较,所获清香型调味酒乙酸乙酯含量提高20 %~30 %,乙酸异戊酯含量提高12倍以上,总酯含量提高约10 %,总高级醇含量下降约20 %,乙/乳比提高至3.0左右,清香更突出;适合于用来勾调夏季生产时乳酸乙酯含量偏高的基酒。
关键词 高产酯酿酒酵母; 清香型酒; 调味酒; 丢糟配粮发酵; 乙乳比
中图分类号: TS262.3;TS261.1;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)07-0080-04

英文标题: Application of Active Dry Yeast with High-Yield of Acetate Esters in the Production of Qingxiang Flavoring Liquor

英文作者: GUO Kaikai1, XIAO Nan1 and XIAO Dongguang2

英文地址: 1.Tianjin Niangyuan Biotechnology Development Co. Ltd.,Tianjin 300457; 2.College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China

英文摘要 Flavoring liquor is the liquor with unique features in smell, taste and chromatogram structure. Its wide use in liquor blending could improve the quality and the style of base liquor. Active dry yeast with high-yield of acetate esters has the features of producing both liquor and aroma simultaneously. Accordingly, it is suitable for the production of Qingxiang flavoring liquor. In this paper, the application status of active dry yeast was investigated. Sorghum was grinded, steeped, cooked and cooled. Then 0.05 % active dry yeast and 0.05 % compound enzyme were inoculated. After 24 h stacking saccharification, it was mixed with Qingxiang spent grains at the ratio of 1∶3. After 6 d fermentation in jar, liquor distillation was performed. Compared with Qingxiang Daqu Baijiu, the content of acetate esters in the produced Qingxiang flavoring liquor increased by 20 % to 30 %, the content of isoamyl acetate increased by 12 times, the content of total esters increased by about 10 %, the content of total higher alcohols dropped by about 20 %, and the ratio of ethyl acetate to ethyl lactate increased to about 3.0. Besides, the produced Qingxiang flavoring liquor had more significant Qingxiang flavor, and it was more suitable for blending with base liquor produced in Summer, due to the comparatively high content of ethyl lactate in liquor produced in summer.
英文关键词 yeast with high-yield of acetate esters; Qingxiang Baijiu; flavoring liquor; fermentation of spent grains and sorghum; the ratio of ethyl acetate to ethyl lactate
      

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