摘要
[目的]考察耐高温活性干酵母(TH-AADY)和纯种根霉曲部分代替传统小曲对小曲米酒风味的影响。[方法]采用纯种根霉曲和TH-AADY代替部分传统小曲酿造小曲米酒(替代法),通过单因素试验和正交试验考察根霉曲、传统小曲和TH-AADY的最佳用量,并测定酒醅的总酯、总糖含量和酸度。[结果]传统小曲、纯种根霉曲、TH-AADY的最佳用量分别为原料的0.80%、0.40%和0.15%。在该配比下出酒率可达57.0%,相对于传统的方法提高了6.26%。所酿制的小曲米酒总酯和总糖含量分别为7.58%和23.49%,酸度为0.25,风味较佳。[结论]用替代法酿制小曲米酒,可降低传统小曲用量,经济实惠,有一定的应用前景。
[Objective] The effect of the tolerance to high-temperature and the active dry yeast（TH-AADY）and the pure rhizopus instead of the traditional yeast on the flavor of rice wine was studied.[Method] The experiment of single factor and orthogonal test was adopted to analyze the optimum dosage in the alternative method,in which the traditional yeast was partially replaced with pure rhizopus and TH-AADY in the preparation of rice wine,and the content of total esters,total sugar in original wine fermented from grains and its acidity were determined.[Results] The optimum amount of the traditional yeast,the pure rhizopus and TH-AADY in raw materials was 0.80%,0.40% and 0.15%,respectively,under which ratio,the liquor ratio from fermented grains can reach 57.0%,more than 6.26% of which yield was raised compared to the traditional method.The content of total ester and total sugar in rice wine was 7.58% and 23.49%,the acidity of rice wine was 0.25,with better flavor.[Conclusion] The application amount of the traditional yeast in preparation of rice wine was reduced with the alternative method with more economic benefit,which was with certain application prospect.
出处
《安徽农业科学》
CAS
北大核心
2010年第20期10887-10888,共2页
Journal of Anhui Agricultural Sciences
基金
四川省重点实验室基金资助项目(SZJJ2009-013)
关键词
小曲米酒
根霉曲
耐高温活性干酵母
出酒率
Rice wine
Rhizopus
Active dry yeast with the tolerance to high-temperature
Ratio of liquor-prepared
作者简介
蒙英（1969-），女，四川宜宾人，硕士，副教授，从事生物活性物质提取及应用研究。
通讯作者，教授，E-mail：limingyuan61l@sina．com。
