【作者】 蒙兆强；

【导师】 霍丹群；

【作者基本信息】 重庆大学 ， 微生物学， 2008， 硕士

【摘要】 白酒是我国传统的饮料，虽然生产历史已经上千年，却仍然保持着古老的生产模式。粮食消耗量较大，生产过程大部分还是定性的，未进行定量描述，这对白酒生产的发展是不利的。鉴于此，本文针对浓香型白酒生产新模式开展了如下研究工作：①主发酵期各关键因素与生产的关系主要内容有培养温度对大曲制备的影响；入窖温度对粮耗及发酵升温的影响；大曲储存时间对自身生化性质及生产的影响；入窖酸度对粮耗的影响，及其他几种因素之间的相互关系。通过对大曲的培养，得出大曲的内部温度变化的趋势。入窖温度在17℃以上时，粮耗随温度的升高而升高．并且发酵的升温时间随入窖温度的升高而缩短．大曲在储存6个月时，酵母数达到最高值约8×10~5个/g；细菌数降到接近最低值约0．8x10~5个/g；水分降到12%；酸度为0．86mmol/10g，接近最佳1mmol/10g；液化力为1.4g/g.h，发酵力为2.1g/g．h，糖化力为1．5g/g．h，都在最高水平上；因此储存6个月是适宜的。入窖酸度的升高可引起粮耗的增加。对淀粉浓度，酵母数，温度，酸度及产酒量等因素进行回归分析，发现五种因素相互之间存在较大相关；相对因变量产酒量，淀粉浓度和品温是显著因素。②发酵动力学方程的建立根据对微生物生长，产物形成，底物消耗的分析，建立发酵动力学方程③酯化最佳条件的选择及酯化本初动力学的推导对影响质量的四大酯类物质的生物合成过程进行了研究，得出最佳生成温度是35℃，最佳酸醇比是1：5-7(随酸不同而异)。在最佳条件研究的基础上，对己酸酯化动力学方程进行了推导，获得己酸在大曲催化下的本初反应动力学方程：④新模式的建立在以上工作的基础上，对发酵模式进行了探索，用黄水混合物进行了固液复合发酵实验，在新的发酵模式下，代表质量的总酸总酯含量同比增长116．3%和38．55％，产量同比增长20．24％。更多还原

【Abstract】 Distillate spirits is a kind of Chinese traditional beverage.Although it has a history of thousand years,it still keeps its age-old productive model with great (?) consumption,qualitative but not quantitative production process (?),all of which is adverse for development of distillate spirit production.(?) on such a status,this paper carried out the following study in (?) to new production mode of distillate spirit:①The relationship between key factors of main fermentation and (?)The main content includes:the effect of (?) production; (?) grain (?) temperature; the effects of Daqu depot time on (?) nature and (?); the effects of putting in acidity on grain consumption; the relationship of other important factors.The inside temperature change tendency of Daqu can be obtained from its cultivation,and regression analysis was conducted.When putting in temperature was above 17℃,the grain consumption rised with rising putting in temperature.The heatingup time was shortened with putting in temperature raises.When shelf life of Daqu was 6 months,the number of yeast achieved the crest value of about 8×10~5/g;the bacteria number approximated the minimum of about 0.8×10~5/g;the water content droped to 12%;the acidity was 0.86mmol/10g,close to the optimum 1mmol/10g;the liquefy capacity was 1.4g/g.h,the fermentation capacity was 2.1g/g.h,and the saccharogenic power is 1.5g/g.h,all of them fit best; so 6 months of shelf life is eligible.The rise of putting in acidity can cause the rise of grain consumption.Regression analysis for the factors of starch concentration,yeast number,temperature,acidity and spirits output was conducted.The result showed that correlation among the five factors was great; starch concentration and temperature are significant factor.②The foundation of fermentative kinetic equationFermentative kinetic equation can be founded on the basis of analysis on microbiological growth,productive formation and consumption of substrate. ③The selection of optimum condition and deduction on initial kinetic equation about estrificationBiosynthesis process of four kinds of esters that can affect the quality was studied.The results showed that the optimum temperature is 35℃,the optimum ratio of acerbity and alcohol is 1:5-7.Based on the optimum condition study, the kinetic equation of hexylic acid esterification was deducted, and its initial kinetic equation catalyzed by Daqu is obtained :④The foundation of new productive modeBased on the above operation,new fermentative mode was studied.The experiment was carried out with mixture of yellow water.With the new fermentative mode,total acerbity increased 116.3% and total ester 38.55%,and the output 20.24%.更多还原