天津科技

天津科技 ›› 2023, Vol. 50 ›› Issue (7): 19-22.

• 基础研究 • 上一篇    下一篇

多微麸曲清香型白酒酿造用糖化菌种筛选研究

丁娟1,2,3,4,5, 许勤虎1,2,3,4,5, 王祥河1,2,3,4,5, 刘然1,2,3,4,5, 郝景雯1,2,3,4,5, 曲亮1,2,3,4,5   

  1. 1.天津市工业微生物研究所有限公司 天津 300462;
    2.天津实发中科百奥工业生物技术有限公司 天津 300462;
    3.天津市工业微生物工程技术中心 天津 300462;
    4.天津市工业微生物企业重点实验室 天津 300462;
    5.天津量信检验认证技术有限公司 天津 300462
  • 收稿日期:2023-07-03 出版日期:2023-07-25 发布日期:2023-12-28

Screening of Saccharifying Strains for Brewing Fen-flavor Liquor by Multiple-microbe Bran Starter

DING Juan1,2,3,4,5, XU Qinhu1,2,3,4,5, WANG Xianghe1,2,3,4,5, LIU Ran1,2,3,4,5, HAO Jingwen1,2,3,4,5, QU Liangfan1,2,3,4,5   

  1. 1. Tianjin Research Institute of Industrial Microbiology Co.,Ltd.,Tianjin 300462,China;
    2. Tianjin SF-Bio Industrial Bio-Tec Co.,Ltd.,Tianjin 300462,China;
    3. Tianjin Industrial Microbial Engineering Technology Center,Tianjin 300462,China;
    4. Tianjin Key Laboratory of Industrial Microbiology Enterprises,Tianjin 300462,China;
    5. Tianjin Line-seen Inspection & Certification Technology Co.,Ltd.,Tianjin 300462,China
  • Received:2023-07-03 Online:2023-07-25 Published:2023-12-28

摘要： 为提高麸曲白酒的品质,明确白酒酿造过程中所用麸曲糖化菌种的种类及用量,获得酒体干净、风味独特、发酵周期短的多微麸曲清香型白酒,以液化力、糖化力为指标,通过单因素实验研究了以米根霉、米曲霉1号、米曲霉2号、红曲霉、紫红曲霉为糖化菌种按不同接种量制备米曲,对米曲液化力、糖化力的作用进行分析,并进行四因素三水平的正交实验获得最优的菌种配比。结果表明,米根霉3%,在此基础上米曲霉1号4%、红曲霉3%的配比制备的米曲,其液化力和糖化力可得到显著提高。

关键词: 多微麸曲白酒, 米根霉, 米曲霉, 红曲霉, 紫红曲霉, 液化力, 糖化力

Abstract: For improving the quality of bran starter liquor,clarifying the type and dosage of saccharifying strains used in liquor brewing,and obtaining multiple-microbe bran starter liquor with clean body,unique flavor and short fermentation period,liquefaction power and saccharification power were used as indexes in this experiment,the effects of different inoculum size of Rhizopus oryzae,Aspergillus oryzae No. 1,Aspergillus oryzae No. 2,Monascus and Monascus purpureus as saccharifying strains on liquefaction power and saccharification power of rice-koji were studied by single factor experiment. According to this result,an orthogonal experiment with four factors and three levels was carried out to optimize the proportion of strains. The results showed that the quality of rice-koji was obviously improved by adding Rhizopus oryzae 3%,Aspergillus oryzae No.1 4% and Monascus 3%.

Key words: multiple-microbe bran starter liquor, Rhizopus oryzae, Aspergillus oryzae, Monascus, Monascus purpureus, liquefaction power, saccharification power

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