CAJ | 학술논문

以优质大麦为原料,运用液态发酵工艺,通过单因素和正交实验对液态发酵大麦白酒工艺参数进行优化;并对酿酒酵母(Saccharomyces cerevisiae)和汉逊酵母(Hansenula)混菌发酵工艺进行优化,以提高大麦酒的品质并保证发酵效率.液态发酵大麦酒的最佳工艺条件为:发酵温度为35℃、发酵时间为6 d、酵母接种量为5×106个/mL;酿酒酵母和汉逊酵母采用顺序接种混菌发酵方式效果较好,酒样醇酯比达到1:1,酒的品质有明显提高.
이우질대맥위원료,운용액태발효공예,통과단인소화정교실험대액태발효대맥백주공예삼수진행우화;병대양주효모(Saccharomyces cerevisiae)화한손효모(Hansenula)혼균발효공예진행우화,이제고대맥주적품질병보증발효효솔.액태발효대맥주적최가공예조건위:발효온도위35℃、발효시간위6 d、효모접충량위5×106개/mL;양주효모화한손효모채용순서접충혼균발효방식효과교호,주양순지비체도1:1,주적품질유명현제고.
In this study, liquid-state fermentation conditions of barley liquor were optimized through single factor test and orthogonal experi-ments with quality barley used as raw materials. Meanwhile, mixed yeast strains fermentation conditions (Saccharomyces cerevisiae and Han-senula strain) were optimized to improve barley liquor quality and to ensure fermenting efficiency. The best liquid-state fermentation conditions were summed up as follows:fermentation temperature was at 35℃, fermentation time was 6 d, and yeast inoculating amount was 5 × 106 cells/ mL. And sequential inoculation was the best choice for mixed yeast strains fermentation, the ratio of alcohol and ester in liquor samples reached up to 1:1, and liquor quality got improved evidently.