大豆糯米复合甜酒酿的制备及发酵过程中的生物学特性

以糯米为主要原料,以定量的大豆作为辅助原料配制复合甜酒酿。通过四因素三水平正交实验确定了大豆的添加量、发酵温度、发酵时间及接种量,并对发酵过程酵母数量、糖化酶活力、还原糖变化规律进行了系统研究。结果表明:加入8%(质量分数,下同)的大豆,拌进0.5%(体积分数,下同)酒曲药,在32℃下恒温发酵42 h,甜酒酿酒香协调且有特殊香味,滋味协调绵甜,达到最优品质。发酵过程中,酵母的数量在22~34 h内急剧增加,34~56 h后进入稳定期,菌数基本保持不变;糖化酶活力在发酵22~37 h内迅速增大,37 h以后糖化酶的活力逐渐下降;22~36 h内还原糖的含量快速增加,36 h以后还原糖的含量增加缓慢,64 h达到高峰。

Preparation of soybean and glutinous rice composite sweeten wine by fermentation

The composite sweeten wine was made from glutinous rice and soybean.The soybean quantity,fermentation temperature,fermentation time,and inoculum were determined by the four factors and three level orthogonal experiment.Some biological properties were studied including the yeast amount,the glucoamylase energy and the mutative rule of reducing sugar.The results showed that the optimal parameters of fermentation were as follows： adding the soybean 8% and adding Koji 0.5%,fermenting at 32 ℃ during 42 hours in one batch.The amount of yeast increased quickly during 22-34 h but kept constant during 34-56 h.The glucoamylase energy increase quickly during the period of 22-37 h,then the activities of the glucoamylase energy become lowering slowly after 37 h.The reducing sugars increased quickly during 22-36 h,and increased slowly after 36 h and reached the maximum value at 64 h.