CN116426352A - 一种客家娘酒及其发酵方法 - Google Patents
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Abstract
本发明涉及黄酒发酵技术领域,提供了一种客家娘酒及其发酵方法。一种客家娘酒的发酵方法,包括如下步骤:糙糯米浸泡后蒸熟、摊凉;将酿酒酵母、扣囊复膜酵母与甜酒曲接种至摊凉后的糙糯米中,进行糖化、发酵,发酵结束后得到所述客家娘酒。本发明利用扣囊复膜酵母、酿酒酵母与甜酒曲混合发酵客家娘酒,显著提高了酒液中高级醇、酯类、醛酮类等风味物质的含量,酒体的香气与口味得到明显改善。
Description
技术领域
本发明涉及黄酒发酵技术领域,尤其涉及一种客家娘酒及其发酵方法。
背景技术
广东客家娘酒通常选用优质的谷物为原料,经过蒸料、拌入酒曲糖化发酵而成,富含葡萄糖、多糖、氨基酸、有机酸、维生素和微量元素等营养成分,营养价值丰富。然而,由于传统客家娘酒大多以纯酒曲作为发酵剂,发酵菌种较为单一,产香能力不足。目前市售的客家娘酒也多存在风味单一,大众消费程度不够高的问题。相关研究表明,在发酵酒酿造期间利用酿酒酵母与非酿酒酵母混合发酵的方式可以明显改善酒体风味。发酵过程中,非酿酒酵母可以通过产生甘油、酸类、挥发性酯类化合物,来改善酒体的风味物质组成,并通过调节酿酒酵母的生长和代谢间接影响发酵,进而改善酒体品质。
目前常用的非酿酒酵母主要有假丝酵母属(Candida)、美极梅奇酵母(Metshnikowiapulcherrima)、马克斯克鲁维酵母(Kluyveromyces marxianus)和扣囊复膜酵母(Saccharomycopsisfibuligera)。相关研究表明,非酿酒酵母在酒体风味形成中起着积极作用,一些非酵母菌种类可以改善酿酒酵母的发酵行为和葡萄酒的组成成分或形成更加复杂的香气。例如,美极梅奇酵母(Metshnikowiapulcherrima)和酿酒酵母共培养协同产生更多的脂肪酸、酯类和萜烯醇;马克斯克鲁维酵母(Kluyveromyces marxianus)和酿酒酵母混合发酵提高了乙酸乙酯和乙酸含量,比单一酿酒酵母发酵的黄酒口感和风味更佳。非酿酒酵母和酿酒酵母的混合发酵能够有效的提高发酵产物香气的复杂度,突出酒体风味的独特性。扣囊复膜酵母(Saccharomycopsisfibuligera)又称扣囊复膜孢酵母,隶属于子囊菌门(Ascomycota)中的酵母科(Saccharomycopsidaceae),由于具有高产淀粉酶、酸性蛋白酶和β-葡萄糖苷酶的特性,扣囊复膜酵母(Saccharomycopsisfibuligera)可利用蔗糖、纤维二糖和可溶性淀粉等碳水化合物生成酒精,加之具有一定的产酯能力,被认为在酿酒工业中具有较大的应用潜力。然而,目前市面销售的广东客家娘酒多以糙糯米为原料发酵酿制而成,糙糯米中含有丰富的蛋白质、脂肪、维生素、矿物质等营养成分,但其米皮层较厚,不利于营养物质的溶出,区别于使用粳米、糯米为原料酿造的黄酒,单纯利用酵母菌复配进行发酵会导致发酵不彻底,原料转化率不高,风味不足等问题,因此,亟需开发一种可改善广东客家娘酒风味的发酵方法。
发明内容
本发明的目的在于提供一种客家娘酒及其发酵方法,旨在改善客家娘酒的风味。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了一种客家娘酒的发酵方法,包括如下步骤:
(1)糙糯米浸泡后蒸熟,摊凉;
(2)将酿酒酵母、扣囊复膜酵母与甜酒曲接种至摊凉后的糙糯米中,进行糖化:
(3)所述糖化后加入白酒进行发酵,发酵结束后得到所述客家娘酒。
优选地,步骤(1)所述浸泡的温度为22~28℃;所述浸泡的时间为20~28h。
优选地,步骤(1)所述蒸熟中蒸汽的温度为100~110℃;所述蒸汽的压力为1.1~1.5MPa。
优选地,步骤(1)所述糙糯米摊凉后温度为35~41℃。
优选地,步骤(2)所述酿酒酵母的添加量为糙糯米质量的0.2~0.6%;所述扣囊复膜酵母的添加量为糙糯米质量的1~5%;所述甜酒曲的添加量为糙糯米质量的0.5~1.5%。
优选地,步骤(2)所述的酿酒酵母和扣囊复膜酵母经活化、扩大培养后再接种;
所述酿酒酵母的活化得到方法为:按照质量体积比为1~3g:100ml加入4~6%的已灭过菌的葡萄糖溶液中,32~38℃恒温水浴活化27~33min,得活化后的酿酒酵母;
所述扣囊复膜酵母活化后的菌浓度为12.0×106~13.0×106CFU/mL;
所述甜酒曲的菌浓度为0.02g/mL~0.06g/mL。
优选地,步骤(2)所述糖化的温度为29~35℃;所述糖化的时间为45~51h。
优选地,步骤(3)所述发酵包括前发酵和后发酵;
所述前发酵为发酵的第0~2天,所述前发酵的温度为29~35℃;
所述后发酵为发酵的第3~21天,所述后发酵的温度为:18~32℃。
本发明提供了一种改善客家娘酒风味的发酵方法。
与现有技术相比,本发明至少具有以下优点:
(一)本发明利用扣囊复膜酵母、酿酒酵母与甜酒曲混合发酵,所加入的甜酒曲其中主要微生物为曲霉属,在发酵过程中曲霉可以起到产酶糖化的作用,其代谢生成的糖类物质,可以在发酵期间被酵母菌利用,为酵母菌提供营养物质,促进酵母菌生长代谢生成香气化合物,经测定本发明的发酵工艺显著提高了酒液中高级醇、酯、醛酮类等风味物质的含量。
(二)本发明提供的发酵方法与传统客家娘酒相比,经过改良发酵后,改良客家娘酒的总酸含量升高(8.05g/L,以乳酸计),高级醇(38.72mg/L)和酯的含量(60.74mg/L)明显提高。同时,改良客家娘酒的香气与口味有明显提升。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1为实施例1中甜酒曲中真菌群落组成中的2个真菌门;
图2为实施例1中甜酒曲中真菌群落组成中的7个真菌属;
图3为实施例2中改良客家娘酒与传统客家娘酒中总酸、氨基酸态氮与总糖含量图;“*”代表传统客家娘酒与改良客家娘酒样品间差异显著性;
图4为实施例2改良客家娘酒与传统客家娘酒中挥发性风味化合物含量图。
具体实施方式
下面结合实施例对本发明提供的技术方案进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
实施例1
酿酒酵母的活化:
准确称取0.8g的酿酒酵母(购于酿酒酵母购自安琪酵母股份有限公司)加入40mL、5%的已灭过菌的葡萄糖溶液中,35℃恒温水浴活化30min后静置15min,得到活化后的酿酒酵母菌液;
扣囊复膜酵母的活化:
斜面中挑取扣囊复膜酵母单菌落(购自上海保藏生物中心,编号SHBCCD13801ATCC 24945),转入5%的已灭过菌的葡萄糖溶液,于28℃条件下培养3d,得到活化的扣囊复膜酵母菌液。采用血球计数板进行酵母计数,保证扣囊复膜酵母的菌液浓度达到1×106CFU/ml以上;
选取2.5kg干净、无霉变和腐烂的白糙糯米,洗净后加水在25℃下浸泡2d,放入温度为105℃的蒸汽锅中在1.3MPa下蒸熟后摊凉至38℃;分别按照糙糯米质量比例0.2%、5%、1.5%同时接入活化后的酿酒酵母菌液、活化的扣囊复膜酵母菌液和甜酒曲(购自玉林市神奇生料免蒸煮酒曲厂,甜酒曲菌粉用水配置成0.02~0.06mg/l的菌液,然后称量该菌液,按照1.5%的质量比添加到糯米中),在32℃下糖化发酵2d后,按照白酒:发酵物=1:4的质量比加入白酒进行发酵21d;其中,甜酒曲的菌浓度为0.02g/mL;
其中加入白酒后的发酵分为前发酵和后发酵,前发酵期在32℃下发酵2d,后发酵期在30℃下发酵至21d。过滤酒液得到发酵后的客家娘酒。
对上述甜酒曲进行微生物群落分析:甜酒曲中真菌结构如图1所示,在门水平上共检出2个真菌门,分别是子囊菌门(Ascomycota)、担子菌门(Basidiomycota),在属水平上共检出7个真菌属,分别是曲霉属(Aspergillus)、亚隔孢壳属(Didymellaceae)、双孢干菌属(Xeromyces)、从赤壳属(Nectriaceae)、薛藓属(Xerochrysium)、葡萄座腔菌属(Pleosporales)、节担菌属(Wallemia),在属水平上客家娘酒发酵剂中的真菌微生物主要是曲霉(Aspergillus),相对丰度为98.65%。
实施例2
对实施例1得到的客家娘酒进行分析评价:
1、根据《黄酒GB/T13662-2018》方法对客家娘酒中氨基酸态氮、总糖、总酸含量进行测定,各指标结果如图2所示:可以得知,利用本发明方法进行发酵后的客家娘酒总酸含量相比于传统客家娘酒显著上升,总糖含量相比于传统客家娘酒显著下降。
2、客家娘酒中挥发性成份分析方法:利用气相色谱-质谱联用仪分析成品酒中的香气成分。分析方法具体如下:
萃取头预处理:在气相色谱仪进样口老化1h,老化的温度为250℃;
样品顶空固相微萃取:在顶空瓶中依次加入经稀释的实施例1制备得到的客家娘酒10.0mL,2.0g NaCl,100μL 2-辛醇(0.1mg/L),密封,置于60℃水浴中预热10min,插入老化的萃取头,萃取吸附45min;
将萃取头从顶空瓶中取出,迅速插入气相色谱仪进样口在温度为250℃下解吸5min,进行GC-MS检测分析。
气相色谱(GC)条件:高纯度氦气作为载气,流速:1m L/min;DB-Wax色谱柱(30m×0.25mm×0.25μm),不分流进样,进样口温度250℃;起始温度为40℃,保持5min,以5℃/min升至120℃,然后以10℃/min升至240℃,保留5min;后运行温度:240℃,后运行时间:5min。
质谱(MS)条件:接口温度:280℃;连接杆温度:150℃;EI电离源,电子能量为70eV,离子源温度为230℃,质量扫描范围35~450(m/z);ACQ方式Scan。
定性方法:通过检出物质谱图和NIST11中标准谱图的比对检索,以及与相关文献报道的保留指数进行比较,确定所检出广东客家黄酒香气中的各种化学成分。(采用HS-SPME法萃取时,对样品分析需扣除图谱中由萃取头产生的硅氧烷类杂质峰,准确地鉴定出广东客家黄酒中的挥发性组分。)结果如表1所示:混菌发酵改良后客家娘酒中醇类、酯类香气化合物含量显著上升,例如苯乙醇、正己醇、异丁醇、异戊醇、正庚醇、正己酸乙酯、乳酸异戊酯、苯甲醛、4-乙基-2-甲氧基苯酚,这些化合物赋予酒体不同的风味,从而酒体风味品质得到提升。
定量方法:以2-辛醇(0.1mg/L)为内标进行分析,计算广东客家黄酒中的各种挥发性组分的浓度。客家娘酒中主要香气物质类型的含量如图3所示,利用本发明方法制备的客家娘酒相比于传统客家娘酒含有的酯类和醇类物质显著增多。
表1改良前后客家娘酒中挥发性化合物成分检测结果
3、酒液的感官分析:由7名感官小组成员对改良前后客家娘酒进行感官分析,分别对酒液色泽与外观、香气、口味三个方面进行感官评定,评价标准见表2,样品感官评价结果如表3所示。
表2客家娘酒感官评价标准表
表3客家娘酒感官评价表
组别 | 色泽和外观 | 香气 | 口味 |
传统客家娘酒 | 3.57±0.49 | 6.14±0.83 | 6.86±0.64 |
改良客家娘酒 | 4.60±0.80* | 7.60±0.49* | 8.00±0.63* |
注:*表示传统客家娘酒与改良客家娘酒组比存在显著性差异(p<0.05)。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种客家娘酒的发酵方法,其特征在于,包括如下步骤:
(1)糙糯米浸泡后蒸熟,摊凉;
(2)将酿酒酵母、扣囊复膜酵母与甜酒曲接种至摊凉后的糙糯米中,进行糖化;
(3)所述糖化后加入白酒进行发酵,发酵结束后得到所述客家娘酒。
2.如权利要求1所述的方法,其特征在于,步骤(1)所述浸泡的温度为22~28℃;所述浸泡的时间为20~28h。
3.如权利要求2所述的方法,其特征在于,步骤(1)所述蒸熟中蒸汽的温度为100~110℃;所述蒸汽的压力为1.1~1.5MPa。
4.如权利要求3所述的方法,其特征在于,步骤(1)所述糙糯米摊凉后温度为35~41℃。
5.如权利要求4所述的方法,其特征在于,步骤(2)所述酿酒酵母的添加量为糙糯米质量的0.2~0.6%;所述扣囊复膜酵母的添加量为糙糯米质量的1~5%;所述甜酒曲的添加量为糙糯米质量的0.5~1.5%。
6.如权利要求5所述的方法,其特征在于,步骤(2)所述的酿酒酵母和扣囊复膜酵母经活化后再接种;
所述酿酒酵母的活化方法为:按照质量体积比为1~3g:100ml加入4~6%的已灭过菌的葡萄糖溶液中,32~38℃恒温水浴活化27~33min,得活化后的酿酒酵母;
所述扣囊复膜酵母活化后的菌浓度为12.0×106~13.0×106CFU/mL;
所述甜酒曲的菌浓度为0.02g/mL~0.06g/mL。
7.如权利要求6所述的方法,其特征在于,步骤(2)所述糖化的温度为29~35℃;所述糖化的时间为45~51h。
8.如权利要求7所述的方法,其特征在于,步骤(3)所述发酵包括前发酵和后发酵;
所述前发酵为发酵的第0~2天,所述前发酵的温度为29~35℃;
所述后发酵为发酵的第3~21天,所述后发酵的温度为:18~32℃。
9.权利要求1~8任一项所述的一种客家娘酒的发酵方法制备得到的客家娘酒。
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