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刊物期号: 201710

响应面优化黄酒糟二次发酵利用(115)

作者: 徐建芬1,2,武 顺3,4,俞剑燊1,2,胡 健1,2,张凤杰3,4,朱小芳3,4

地址:1.上海金枫酒业股份有限公司,上海 201501; 2.上海石库门酿酒有限公司,上海201501; 3.中国食品发酵工业研究院,北京 100015; 4.国家酒类品质与安全国际联合研究中心,北京 100015
摘要 黄酒酒糟是黄酒生产得到的副产物,经过第一次发酵后得到。发酵后的酒糟中蛋白质含量高达26.7 %、淀粉含量高达29.96 %,为使酒糟得到进一步的利用,本实验将甜酒糟进行二次发酵处理并进行优化,经过优化后得到风味物质提高效果优异,当加水量为65 mL、加酶量为1 %、加菌量为10 %时,发酵得到风味物质最多,为3220.14 mg/L。
关键词 黄酒糟; 淀粉; 蛋白质
中图分类号: TS262.4;TS261.4;TS261.9 文献标识码: A 文章编号: 1001-9286(2017)10-0115-04

英文标题: Optimization of Secondary Fermentation of Yellow Rice Wine Lees by Response Surface Method

英文作者: XU Jianfen1,2, WU Shun3,4, YU Jianshen1,2, HU Jian1,2, ZHANG Fengjie3,4 and ZHU Xiaofang3,4

英文地址: 1.Jinfeng Winery Co.Ltd.,Shanghai 201501; 2.Shikumen Winery Co.Ltd.,Shanghai 201501; 3.China National Research Institute of Food & Fermentation Industries, Beijing 100015;4.International Joint Research Center of Quality and Safety of Alcoholic Bevera

英文摘要 Yellow rice wine lees is the by-product after the first fermentation in yellow rice wine production. Its protein content is as high as 26.7 % and its starch content is up to 29.96 %. In order to make full use of the lees, in the experiment, yellow rice wine lees was used for secondary fermentation and the fermentation process was optimized as follows: water adding level was 65 mL, the adding level of enzyme was 1 %, and bacteria adding level was 10 %. Under the above conditions, the content of flavoring substances reached the maximum as 3220.14 mg/L.
英文关键词 yellow rice wine lees; starch; protein
      

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