MA Meirong, LIU Xiaogai, LI Hongyuan, et al. The Application of Two Kinds of Saccharomycopsis fibuligera in Mild-flavour Fuqu Baijiu Production[J]. Science and Technology of Food Industry, 2021, 42(21): 133−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010212.
Citation: MA Meirong, LIU Xiaogai, LI Hongyuan, et al. The Application of Two Kinds of Saccharomycopsis fibuligera in Mild-flavour Fuqu Baijiu Production[J]. Science and Technology of Food Industry, 2021, 42(21): 133−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010212.

The Application of Two Kinds of Saccharomycopsis fibuligera in Mild-flavour Fuqu Baijiu Production

More Information
  • Received Date: January 26, 2021
  • Available Online: August 27, 2021
  • In order to improve the deficiency of mild-flavour fuqu baijiu, such as spicy, unmellow and soft flavor, Saccharomycopsis fibuligera was used in production to improve the quality of the original baijiu. Two kinds of Saccharomycopsis fibuligeras fuqu (Saccharomycopsis fibuligera T(NT), Saccharomycopsis fibuligera L(NL)) were prepared in the test. Sensory evaluation, flavor substance analysis, acid production capacity, saccharification power and fermentation power analysis of fuqu were conducted. The fuqu were applied in the brewing production of mild-flavour fuqu baijiu. The cereal baijiu yield rate, tasting substances of the original baijiu were analysed and their sensory quality of original baijiu were evaluated. The results showed that NL fuqu smelled creamy, floral. The floral fragrance was more obvious. NT fuqu smelled creamy, koji aroma. The koji aroma was more obvious. The contents of esters, ketones and acids of NL fuqu were 6.56%, 16.59% and 32.28% higher than that of NT fuqu, respectively, but the contents of aldehydes and alcohols were 5.67% and 2.67% lower than that of NT fuqu, respectively. Both fuqu had certain acid production ability, saccharification ability and fermentation ability. Compared with the control, the average baijiu yield rate of all test schemes was higher than that of the control under different test conditions, and the average baijiu yield rate of scheme 1 was the highest, which was about 4.62% higher than that of the control. The experimental schemes increased the sweetness of the original baijiu and the quality of base baijiu was also improved. The scheme had the value of popularization and application.
  • [1]
    乔婧, 杨玲, 段冰, 等. 大曲微生物在大曲酒生产中的研究现状及发展前景[J]. 生物技术世界,2016(3):89−90. [Qiao J, Yang L, Duan B, et al. Research status and development prospect of Daqu starter microorganism in Daqu spirits production[J]. Biotech World,2016(3):89−90.
    [2]
    Kurtzman C P, Fell J W.The yeast: A taxonomic study[M].4th Revised and Enlarged Edition. Amsterdam: Elsevier, 2000: 1-525.
    [3]
    Zheng X, Yan Z, Robert Nout M J, et al. Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries[J]. World J Microbiol Biotechnol,2015,31:199−208. doi: 10.1007/s11274-014-1776-z
    [4]
    Yang J G, Dou X, Han P J, et al. Microbial diversity in Daqu during production of Luzhou flavored liquor[J]. Journal of the American Society of Brewing Chemists,2017,75(2):136−144. doi: 10.1094/ASBCJ-2017-2879-01
    [5]
    王春晓, 唐佳代, 吴鑫颖, 等. 酿酒小曲中功能微生物的研究进展[J]. 食品科学,2019,40(17):309−316. [Wang C X, Tang J D, Wu X Y, et al. Progress in research of functional microbes in Xiaoqu, a Chinese traditional fermentation starter for liquor and rice wine[J]. Food Science,2019,40(17):309−316. doi: 10.7506/spkx1002-6630-20180901-004
    [6]
    毛青钟. 酒药制作过程微生物的变化和作用[J]. 酿酒科技,2004(5):44−46. [Mao Q Z. Microbial changes and changes in the production of wine starter[J]. Liquor-making Science & Technology,2004(5):44−46. doi: 10.3969/j.issn.1001-9286.2004.05.014
    [7]
    姚淑敏, 陈璐, 闫华文. 应用PCR-DGGE方法研究甜酒曲中真菌多样性[J]. 中国酿造,2016,35(11):44−48. [Yao S M, Chen L, Yan H W. Diversity of fungi in sweet alcoholic drinker’s starters by PCR-DGGE method[J]. China Brewing,2016,35(11):44−48. doi: 10.11882/j.issn.0254-5071.2016.11.009
    [8]
    Jung M J, Nam Y D, Roh S W, et al. Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters[J]. Food Microbiology,2012,30(1):112−123. doi: 10.1016/j.fm.2011.09.008
    [9]
    Farh M E, Cho Y, Lim J Y, et al. A diversity study of Saccharomycopsis fibuligera in rice wine starter nuruk, reveals the evolutionary process associated with its interspecies hybrid[J]. Journal of Microbiology,2017,55(5):337−343. doi: 10.1007/s12275-017-7115-y
    [10]
    Emily C, Tran N T, Hokyoung S, et al. Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi[J]. Journal of Microbiology,2017,55(5):357−365. doi: 10.1007/s12275-017-7114-z
    [11]
    Limtong S, Sintara S, Suwannarit P, et al. Yeast diversity in Thai traditional alcoholic starter[J]. Kasetsart J (Nat Sci),2002,36:49−158.
    [12]
    董凯锋, 安娜, 李东乐, 等. 水塔老陈醋大曲酵母的分离鉴定及产乙醇和乙酸乙酯特性[J]. 食品工业科技,2016,37(10):213−216. [Dong K F, An N, Li D L, et al. Isolation and identification of yeast in Daqu for aged vinegar production and their capacity for producing ethly alcohol and ethly acetate[J]. Science and Technology of Food Industry,2016,37(10):213−216.
    [13]
    黄静, 严唯玮, 刘书亮, 等. 食醋大曲功能微生物菌群与品质解析研究进展[J]. 食品科学,2020,41(7):322−328. [Huang J, Yan W W, Liu S L, et al. Recent progress in functional microbial community and quality evaluation of vinegar Daqu[J]. Food Science,2020,41(7):322−328. doi: 10.7506/spkx1002-6630-20190408-073
    [14]
    全国食品工业标准化技术委员会.GB/T15109-2008, 白酒工业术语[S].北京: 中国标准出版社, 2009: 9.

    National Technical Committee on Food Industry Standardization.GB/T15109-2008, Terminology of Chinese spirits industry[S]. Beijing: China Standardization Press, 2009: 9.
    [15]
    高景炎.清香类型白酒生产工艺集锦[M].北京: 中国质检出版社、中国标准出版社, 2018: 6.

    Gao J Y. A collection of production technology of mild-flavor baijiu[M]. Beijing: China Quality Supervision Press, China Standards Press, 2018: 6.
    [16]
    全国食品发酵标准化中心.QB/T4257-2011 酿酒大曲通用分析方法[S].北京: 中国轻工业出版社, 2011: 5−6.

    National Food & Fermentation Standardization Center.QB/T4257-2011, General methods of analysis for Daqu[S]. Beijing: China Light Industry Press, 2011: 5−6.
    [17]
    刘小改, 马美荣, 周林艳, 等. 高产乙酸乙酯酵母菌筛选及固态发酵应用研究[J]. 中国酿造,2020,39(10):79−83. [Liu X G, Ma M R, Zhou L Y, et al. Screening of yeast with high-yield of ethyl acetate and its application in the solid-state fermentation[J]. China Bewing,2020,39(10):79−83. doi: 10.11882/j.issn.0254-5071.2020.10.016
    [18]
    孙思佳, 翟磊, 许玲, 等. 扣囊复膜孢酵母CICC 33077在芝麻香型白酒高温大曲生产中的应用[J]. 酿酒科技,2018(7):76−82. [Sun S J, Zhai L, Xu L, et al. Application of Saccharomycopsis fibuligera CICC 33077 in the production of high-temperature Zhimaxiang Daqu[J]. Liquor-making Science & Technology,2018(7):76−82.
    [19]
    迟晓君, 郭玉清, 刘慧, 等. 蒲公英小豆腐工艺优化及应用研究[J]. 食品研究与开发,2021,42(2):103−108. [Chi X J, Guo Y Q, Liu H, et al. Study on technology optimization and application of dandelion small Tofo[J]. Food Research and Development,2021,42(2):103−108.
    [20]
    韩兴林, 王勇, 魏金旺, 等. 清香型白酒中多元醇含量的分析研究[J]. 酿酒科技,2013(8):44−46, 49. [Han X L, Wang Y, Wei J W, et al. Analysis of polyhydric alcohols in qing-flavor liquor[J]. Liquor-making Science & Technology,2013(8):44−46, 49.
    [21]
    沈怡芳.白酒生产技术全书[M].北京: 中国轻工业出版社, 1998: 615−616.

    Shen Y F.Baijiu production technology[M].Beijing: China Light Industry Press, 1998: 615−616.
    [22]
    王福荣.酿酒分析与检测[M].北京: 化学工业出版社, 2012: 2−4.

    Wang F R. Liquor analysis & testing[M]. Beijing: Chemistry Industry Press, 2012: 2−4.
    [23]
    张军, 陈黎萍. U形振荡管密度仪在白酒酒精度检测中的应用[J]. 酿酒科技,2010(7):59−60. [Zhang J, Chen L P. Application of oscillating U-tube density meter in the determination of liquor alcoholicity[J]. Liquor-making Science & Technology,2010(7):59−60.
    [24]
    中国轻工业联合会. GB/T 33404-2016白酒感官品评导则[S].北京: 中国标准出版社, 2016: 2−6.

    China National Light Industry.GB/T 33404-2016, Guidelines for sensory evaluation of liquor[S].Beijing: China Standardization Press, 2016: 2−6.
    [25]
    范文来, 徐岩.酒类风味化学[M]. 北京: 中国轻工业出版社, 2014: 85−123.

    Fan W L, Xu Y. Flavor chemistry of liquor[M]. Beijing: China Light Industry Press, 2014: 85−123.
  • Cited by

    Periodical cited type(7)

    1. 梁炎丽,梁洁,孙正伊,陆春莲,郑飘雪,谢晶晶,柳贤福. 鸡血藤的质量控制现状及质量标志物预测分析. 中华中医药学刊. 2024(05): 125-130 .
    2. 邓平征,周龙殿,张斌,胡和军,邓雄伟,徐南云,江共涛. 基于BMP-2/BMP-7机制探讨生龙接骨胶囊预防老年骨质疏松性胸腰椎骨折术后再发性骨折的作用. 中国当代医药. 2024(12): 4-8 .
    3. 张朋威,周明旺,王玉磊,何帮靖. 补血活血法治疗骨质疏松症中“血虚、血瘀”的研究进展. 中国骨质疏松杂志. 2023(01): 99-103 .
    4. 管向明,胡燕. 自拟补肾强骨汤治疗老年肝肾不足型风湿性关节炎合并骨质疏松患者的效果及对骨代谢、关节功能和炎症因子水平的影响. 中国当代医药. 2023(24): 148-151 .
    5. 廖佳伟,金晨,陈志,田晓丹,曾艳丽,何小燕,张凌. 鸡血藤化学成分、药理作用研究进展及其质量标志物(Q-Marker)预测. 中草药. 2023(20): 6866-6877 .
    6. 韩多林,刘生发,汪鸣. 排毒尪痹汤联合针刺治疗类风湿性关节炎疗效及对血清内源性代谢物水平的影响. 四川中医. 2023(09): 152-156 .
    7. 刘鑫,冯云亮,任春平. 益气化瘀汤配合MIS-TLIF手术治疗腰椎退行性疾病临床疗效观察. 四川中医. 2022(08): 139-142 .

    Other cited types(9)

Catalog

    Article Metrics

    Article views PDF downloads Cited by(16)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return