文章摘要
贾丽艳;郭晋田;刘帅;王晓勇;韩英;.清香型白酒发酵过程中微生物及理化指标的变化规律[J].中国食品学报,2020,20(8):162-167
清香型白酒发酵过程中微生物及理化指标的变化规律
The Changes of Microbiology and Physicochemical Indexes during the Brewing Process of Mild Flavour Baijiu
  
DOI:
中文关键词: 清香型白酒  大楂发酵  二楂发酵  理化指标  微生物
英文关键词: mild flavour Baijiu  fermention of Dacha  fermention of Ercha  physical and chemical characteristics  microbiology
基金项目:山西省应用基础研究计划项目(201901D211377);山西省高等学校科技成果转化培育项目;吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-04)
作者单位
贾丽艳;郭晋田;刘帅;王晓勇;韩英; 山西农业大学食品科学与工程学院
山西省白酒生物工程研究生教育创新中心
山西杏花村汾酒厂股份有限公司
 
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中文摘要:
      以酿造清香型白酒的大楂和二楂酒醅为研究对象,追踪不同发酵阶段酒醅中微生物及理化指标,探讨大楂和二楂发酵过程中微生物及理化指标的动态变化规律。结果表明:酒醅发酵过程中主要的微生物为酵母和细菌;大楂和二楂发酵过程中温度呈"前缓、中挺、后缓落"的变化规律;pH值呈逐渐降低的变化趋势,大楂起始发酵pH值高于二楂,发酵结束后pH值约为3.3;酒精含量呈先逐渐升高后趋于稳定的变化趋势,发酵15 d后酒精含量趋于稳定;水分含量在发酵23 d后不再剧烈变化。大楂淀粉含量变化呈先降低后逐渐保持平稳的趋势,二楂呈逐渐降低的趋势。大楂、二楂酒醅发酵过程中还原性糖含量动态波动变化,而发酵后期还原性糖含量都保持较低水平。研究淀粉及还原性糖含量的变化规律有利于清香型白酒品质的提升和产量的保证。本研究结果将为清香型白酒发酵可调控化提供理论依据。
英文摘要:
      The microbial and physicochemical indexes of different fermentation stage were determined, and the dynamic changes of microbial and physiochemical indexes in the fermentation process were discussed. The results showed that the functional microorganismsg the brewing process of mild flavour Baijiu were mainly yeast and baterial. The temperature changes were‘slow forward, moderate, slow down’. The pH value showed a trend of decreasing graduallyhe in the fermentation process. The starting pH value of Dacha fermentation was higher than the starting pH value of Ercha fermentation. The pH value was approximately 3.3. The content of alcohol increased gradually and then became stable after 15 days of fermentation. The content of water did not change dramatically after 23 days of fermentation. The change trend of starch content in the fermenting process of Dacha was decreased first and remained stable gradually. The change trend of starch content in the fermenting process of ercha was decreased gradually. The reducing sugar content was fluctuated dynamically in fermented grains, but the content of reducing sugar remained lower in the later fermentation period. The change trend of starch content and reducing sugar content were beneficial to improve the quality and ensure the yield of mild flavour Baijiu. The research above would lay the theoretical basis for the regulation of fermentation of mild flavour Baijiu.
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