本文主要研究内容
作者刘姗（2019）在《霉菌种类、酶制剂和黄酒糟酶解物对黄酒发酵影响的研究》一文中研究指出：黄酒是我国的传统酿造酒,因具有较高营养价值和良好风味等特点,而受到广大消费者的青睐。但是传统黄酒的生产,受到麦曲质量稳定性问题的影响,限制了黄酒产业的发展。论文研究了从麦曲中筛选得到发酵性能优良的菌株,采用多菌种混合发酵的方式制备黄酒。在保证原有风味的条件下,使得发酵制备的黄酒质量可控。同时研究了酶制剂对黄酒发酵的影响,以及将黄酒糟酶解物回填至米醪中对黄酒发酵的影响。主要的研究结果如下:采用透明圈法、聚丙烯酰胺凝胶电泳法和试饭法,筛选得到三株糖化发酵性能较优霉菌,经菌落形态和菌丝形态观察,初步鉴定为华根霉R01、黑曲霉A20和微小毛霉M05。对分离纯化后的酵母菌,分别测定产酯能力、耐酒精度、耐高糖、起发酵能力、产酒精性能以及酵母菌对黄酒发酵风味的影响,最终筛选得到一株优良的酿酒酵母S10,它具有生长迅速、耐受性好、发酵力强、产酯香丰富和产酒精能力强。探究了不同霉菌发酵剂制备的黄酒,在酿酒参数、游离氨基酸、挥发性风味物质以及感官评价上的区别。结果表明,同时接种三种霉菌和酿酒酵母(华根霉R01、黑曲霉A20、微小毛霉M05和酿酒酵母S10)发酵制备的黄酒中乙醇、氨基酸态氮、甜味和鲜味氨基酸的含量,均比对照组的黄酒高。此外,由不同发酵剂制备的黄酒中挥发性风味物质的区别,表现在醇类和酯类的含量。通过偏最小二乘回归(PLSR)分析表明,由三种霉菌和酿酒酵母混合发酵制备的黄酒具有良好的感官特征,与酒液中较高的酯类、含氮类、鲜味和甜味氨基酸的含量有关。研究了酶制剂对黄酒发酵进程和风味物质的影响。结果表明,添加耐高温α-淀粉酶和糖化酶可以使得酒液的酒精度达到15%(v/v)左右,而添加酸性蛋白酶使得酒液中氨基酸态氮含量达到0.43 mg/mL,较对照组了增加14.28%。向多菌种混合发酵米醪中添加三种酶制剂制备黄酒,可以提高发酵效率,增加酒液中酒精度、氨基酸态氮含量和总挥发性风味物质含量,使得它们的含量较对照组分别增加了49.22、26.59、85.54和25.71%。探究了预处理方法对黄酒糟中酵母蛋白溶出率的影响、蛋白酶酶解条件对黄酒糟蛋白酶解的影响,以及黄酒糟酶解物的添加形式和添加量对黄酒发酵的影响。研究结果表明沸水浴预处理5 min使得黄酒糟中酵母蛋白溶出率较对照组增加48.21%。确定黄酒糟最佳酶解条件:6%的黄酒糟溶液,碱性蛋白酶的添加量为1000 U/g,在50 ~oC、pH 10.0条件下酶解2 h。选择以黄酒糟酶解混合物作为辅料,添加量为2.0%,与米醪共发酵制备黄酒,黄酒中氨基酸态氮和游离氨基酸含量分别为0.521 g/L和3.553 g/L,较对照组分别提高391.51%和404.69%。
Abstract
huang jiu shi wo guo de chuan tong niang zao jiu ,yin ju you jiao gao ying yang jia zhi he liang hao feng wei deng te dian ,er shou dao an da xiao fei zhe de qing lai 。dan shi chuan tong huang jiu de sheng chan ,shou dao mai qu zhi liang wen ding xing wen ti de ying xiang ,xian zhi le huang jiu chan ye de fa zhan 。lun wen yan jiu le cong mai qu zhong shai shua de dao fa jiao xing neng you liang de jun zhu ,cai yong duo jun chong hun ge fa jiao de fang shi zhi bei huang jiu 。zai bao zheng yuan you feng wei de tiao jian xia ,shi de fa jiao zhi bei de huang jiu zhi liang ke kong 。tong shi yan jiu le mei zhi ji dui huang jiu fa jiao de ying xiang ,yi ji jiang huang jiu zao mei jie wu hui tian zhi mi lao zhong dui huang jiu fa jiao de ying xiang 。zhu yao de yan jiu jie guo ru xia :cai yong tou ming juan fa 、ju bing xi xian an ning jiao dian yong fa he shi fan fa ,shai shua de dao san zhu tang hua fa jiao xing neng jiao you mei jun ,jing jun la xing tai he jun si xing tai guan cha ,chu bu jian ding wei hua gen mei R01、hei qu mei A20he wei xiao mao mei M05。dui fen li chun hua hou de jiao mu jun ,fen bie ce ding chan zhi neng li 、nai jiu jing du 、nai gao tang 、qi fa jiao neng li 、chan jiu jing xing neng yi ji jiao mu jun dui huang jiu fa jiao feng wei de ying xiang ,zui zhong shai shua de dao yi zhu you liang de niang jiu jiao mu S10,ta ju you sheng chang xun su 、nai shou xing hao 、fa jiao li jiang 、chan zhi xiang feng fu he chan jiu jing neng li jiang 。tan jiu le bu tong mei jun fa jiao ji zhi bei de huang jiu ,zai niang jiu can shu 、you li an ji suan 、hui fa xing feng wei wu zhi yi ji gan guan ping jia shang de ou bie 。jie guo biao ming ,tong shi jie chong san chong mei jun he niang jiu jiao mu (hua gen mei R01、hei qu mei A20、wei xiao mao mei M05he niang jiu jiao mu S10)fa jiao zhi bei de huang jiu zhong yi chun 、an ji suan tai dan 、tian wei he xian wei an ji suan de han liang ,jun bi dui zhao zu de huang jiu gao 。ci wai ,you bu tong fa jiao ji zhi bei de huang jiu zhong hui fa xing feng wei wu zhi de ou bie ,biao xian zai chun lei he zhi lei de han liang 。tong guo pian zui xiao er cheng hui gui (PLSR)fen xi biao ming ,you san chong mei jun he niang jiu jiao mu hun ge fa jiao zhi bei de huang jiu ju you liang hao de gan guan te zheng ,yu jiu ye zhong jiao gao de zhi lei 、han dan lei 、xian wei he tian wei an ji suan de han liang you guan 。yan jiu le mei zhi ji dui huang jiu fa jiao jin cheng he feng wei wu zhi de ying xiang 。jie guo biao ming ,tian jia nai gao wen α-dian fen mei he tang hua mei ke yi shi de jiu ye de jiu jing du da dao 15%(v/v)zuo you ,er tian jia suan xing dan bai mei shi de jiu ye zhong an ji suan tai dan han liang da dao 0.43 mg/mL,jiao dui zhao zu le zeng jia 14.28%。xiang duo jun chong hun ge fa jiao mi lao zhong tian jia san chong mei zhi ji zhi bei huang jiu ,ke yi di gao fa jiao xiao lv ,zeng jia jiu ye zhong jiu jing du 、an ji suan tai dan han liang he zong hui fa xing feng wei wu zhi han liang ,shi de ta men de han liang jiao dui zhao zu fen bie zeng jia le 49.22、26.59、85.54he 25.71%。tan jiu le yu chu li fang fa dui huang jiu zao zhong jiao mu dan bai rong chu lv de ying xiang 、dan bai mei mei jie tiao jian dui huang jiu zao dan bai mei jie de ying xiang ,yi ji huang jiu zao mei jie wu de tian jia xing shi he tian jia liang dui huang jiu fa jiao de ying xiang 。yan jiu jie guo biao ming fei shui yu yu chu li 5 minshi de huang jiu zao zhong jiao mu dan bai rong chu lv jiao dui zhao zu zeng jia 48.21%。que ding huang jiu zao zui jia mei jie tiao jian :6%de huang jiu zao rong ye ,jian xing dan bai mei de tian jia liang wei 1000 U/g,zai 50 ~oC、pH 10.0tiao jian xia mei jie 2 h。shua ze yi huang jiu zao mei jie hun ge wu zuo wei fu liao ,tian jia liang wei 2.0%,yu mi lao gong fa jiao zhi bei huang jiu ,huang jiu zhong an ji suan tai dan he you li an ji suan han liang fen bie wei 0.521 g/Lhe 3.553 g/L,jiao dui zhao zu fen bie di gao 391.51%he 404.69%。
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论文作者分别是来自合肥工业大学的刘姗，发表于刊物合肥工业大学2019-09-20论文，是一篇关于黄酒论文,多菌种混合发酵论文,酶制剂论文,黄酒糟论文,合肥工业大学2019-09-20论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自合肥工业大学2019-09-20论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：黄酒论文; 多菌种混合发酵论文; 酶制剂论文; 黄酒糟论文; 合肥工业大学2019-09-20论文;