|本期目录/Table of Contents|

[1]张大为,张洁,王能强.大豆糯米复合甜酒酿的制备及发酵过程中生物学特性[J].生物加工过程,2010,8(05):1-4.[doi:doi:10.3969/j.issn.1672-3678.2010.05.001]
 ZHANG Da-wei,ZHANG Jie,WANG Neng-qiang.Preparation of soybean and glutinous rice composite sweeten wine by fermentation[J].Chinese Journal of Bioprocess Engineering,2010,8(05):1-4.[doi:doi:10.3969/j.issn.1672-3678.2010.05.001]
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大豆糯米复合甜酒酿的制备及发酵过程中生物学特性(/HTML)
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
8
期数:
2010年05期
页码:
1-4
栏目:
出版日期:
2010-09-30

文章信息/Info

Title:
Preparation of soybean and glutinous rice composite sweeten wine by fermentation
文章编号:
1672-3678(2010)05-0001-04
作者:
张大为张洁王能强
湖南科技大学生命科学学院,湘潭 411201
Author(s):
ZHANG Da-wei ZHANG Jie WANG Neng-qiang
College of Life Science, Hunan University of Science and Technology, Xiangtan 411201, China
关键词:
发酵糯米大豆甜酒酿
分类号:
TS201.3
DOI:
doi:10.3969/j.issn.1672-3678.2010.05.001
文献标志码:
A
摘要:
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。

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备注/Memo

备注/Memo:
收稿日期:2010-05-11
基金项目:湖南教育厅资助项目(06C292)
作者简介:张大为(1977—),男,吉林扶余人,博士研究生,讲师,研究方向:应用微生物,E-mail:zdavid_77@163.com
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