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(9)

    1. 向芳. 食品减盐策略研究进展. 食品与发酵工业. 2024(06): 350-358 .
    2. 赵亚丽,张香美,卢涵,杨贝,文港. 传统腌腊肉制品质量安全管理研究. 食品与机械. 2023(01): 55-60+156 .
    3. 刘东,夏金龙. 低钠酱鹿肉的配方优化及贮藏期特性研究. 中国调味品. 2023(03): 67-74 .
    4. 李智,牛超杰,邹爱军,常超. 肉制品加工减盐技术及其应用. 武汉轻工大学学报. 2023(04): 31-38 .
    5. 张彦慧,郑红霞,刘楠,高彦祥,毛立科. 胶体结构设计在减盐食品中的应用. 食品科学. 2022(01): 213-222 .
    6. 吕广英,孔君,郑润愽. 一种低钠休闲香肠的加工技术研究. 肉类工业. 2022(05): 16-19 .
    7. 芮李彤,李海静,张婷婷,郭琦,李子豪,夏秀芳. 食盐对肉制品品质形成的作用及减盐技术研究进展. 肉类研究. 2022(07): 61-67 .
    8. 孙悦,李震,王鹏,徐幸莲. 响应面优化减盐鸡肉松热加工工艺及品质测定. 食品工业科技. 2022(20): 263-273 . 本站查看
    9. 周平萍. 咸味剂咸度分析研究方法进展. 现代食品. 2022(17): 23-26+37 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (214) PDF downloads (18) Cited by(14)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return