玉米甜酒的发酵特征与米酒酸奶生产工艺优化

摘要

用优化的甜酒曲发酵工艺参数对玉米糁进行发酵，发酵产物具有米酒风味特征，总酸度（49°T）和还原糖含量（50.88%）低于糯米发酵产物。用玉米糁和糯米（4∶6或6∶4）混合原料制备的发酵产物，其风味特征、酸度（70°T~72°T）和还原糖含量（56.61%~63.33%）与糯米发酵产物相似。乳酸菌在米酒发酵过程中没有显著的发酵产酸活性，而甜酒曲在酸奶发酵过程中有发酵活性。制备米酒风味酸奶简单可行的工艺是将玉米甜酒汁液添加到酸奶生产原料中，用正交试验设计法获得的最佳生产工艺条件为：米酒汁添加量15%，蔗糖添加量5%，培养温度42℃，培养时间为5 h。%Corn grits were fermented by the optimized fermenting craft parameter of Angel Rhizopus sp. ,the fermented product was marked by rice wine flavor. The total acidity (49 °T) and reducing sugar content(50.88%) of corn liqueur were lower than those of the product fermented by glutinous rice. The flavor, acidity (70 °T~72 °T) and reducing sugar (56.61%~63.33%)of the fermentation mixed by corn and glutinous rice (4∶6 or 6∶4) was similar to those fermented by pure glutinous rice. The lactic acid bacteria in the process of fermentation of rice wine did not show significant acid activity but Angel Rhizopus sp. did in the yogurt fermentation. The optimum process condition of corn liqueur yogurt was determined through orthogonal design:corn liqueur 15%, sucrose content 5%, fermenting at 42℃, incubating for 5 h.