广东客家娘酒传统酿造工艺研究及主要酒曲微生物的分离和特性

【外文题名】Study on Traditional Brewing Process of Guangdong Hakka Niang Wine and Characteritics of Microorganisms Isolated from Raw Starter

【作者】 陈晓芸

【关键词】 客家娘酒 传统酿造工艺 酒曲菌种特性

【外文关键词】 Hakka Niang wine traditional brewing process microbes of distiller’s yeast

【导师姓名】曹郁生

【学位名称】硕士

【学位年度】2011

【学位授予单位】暂无

【所属分类】TS261.1

【录入时间】2011-01-01

【全文挂接】 知网挂接 万方挂接 读秀挂接

【摘要】娘酒研究仍是空白,还未全面展开对其菌种选育、工艺优化、品质和功能性分析研究。本论文对广东客家娘酒传统酿造工艺进行了调查,在此基础上,对客家娘酒传统酿造工艺条件,娘酒酒曲主要微生物的组成和特性,以及制作复合酒曲等方面进行了探讨研究,主要得到以下结果：1)采用正交试验分析,得到娘酒酿造的最佳工艺条件为：发酵温度为28℃,酒曲加量为2%,加水量为1.5倍。这为娘酒生产工艺的改进提供了科学依据,对于改变娘酒的传统生产工艺有着重要的指导意义。2)采用倍比稀释法和平板划线分离法,对酒曲中微生物进行初分离和复分离,再根据分离所得的主要菌种菌落特征、细胞形态观察、在不同温度下的生长试验和生理生化试验分析来鉴别。发现不同地区生产娘酒所用酒曲不同,其主要微生物种类有差别,兴宁地区的酒曲是以酒香酵母属和华根霉为主,而河源地区的酒曲是以假丝酵母属和米根霉为主。对发酵性能和出酒率两项指标进行比较,结果表明：兴宁地区酒曲产酒率、糖度要高于河源地区,酒曲特性直接影响两地成酒品质。3)从酒曲样品中分离到几种主要的酵母、曲霉和根霉,进行了初步鉴定,并对其发酵活性进行了研究。利用这些纯种菌株制取复合酒曲,其糖化力和酒化力较高,酒质稳定,生产工序简化,不受季节与自然环境影响。但是,成酒酒质口味单薄,香味较淡,要想达到传统娘酒特有香醇味道,还需进一步研究其他产香微生物。整理和挖掘客家娘酒传统酿造工艺,不仅丰富我国传统工艺科技史内容,还能完善现代酿酒工艺技术,提升客家娘酒的知名度,最终推动客家文化和旅游产业以及农产品加工业的发展,促进客家地区经济的发展。...

【外文摘要】Hakka Niang Wine is a branch of yellow wine in our country and occupies an important place in yellow wine industry. Niang Wine is one of the traditional specialities of Guangdong Province, and is also the most representative speciality in Hakka region. Niang Wine has a fascinating flavour, sweet taste, moderate alcohol and rich nutrition. However, little work has been done on Guangdong Hakka Niang wine, including raw starter microorganisms, optimization of process, quality and function analysis of the wine. In this thesis, the traditional brewing process of Hakka Niang wine, and its main microbes in the starter were investigated and analyzed. The main conclusions were as follows:1. The optimal brewing conditions for Niang wine were surveyed by using the orthogonal experiment:fermentation temperature 28℃, adding content of raw starter is 2%, water added 1.5 times. It would provide the scientific basis for Niang wine, improve the production process, and have potential to change the traditional production technology.2. The microbes were isolated from the samples of raw starter. The main strains were identified according to the morphology characteristics, growth temperature, and physiological and biochemical test. It was found that the microorganisms in different production Niang wine were various. For instance, the main microbes in the distiller’s yeast produced in Xingning area were Brettanomyces and Rhizopus chinensis, wile candida and Rhizopus Oryzae in Heyuan area.3. Preliminary appraisal and fermentation activity of several major Yeast, Aspergillus and Rhizopus were tested. The use of these strains not only is pure compound, its strong saccharifying power and the higher force wine, liquor quality stable, simplified production working procedure, not affected by season and natural environmental impact. But, into the thin wine taste, smell is light, to achieve a peculiar taste mellow wine traditional niang, still need to further study in other sweet microorganisms.Collation and excavation of Hakka Niang wine traditional brewing process, not only enriches the history of science and technology content of Chinese traditional crafts, but also to improve the modern wine-making technology to enhance the visibility of Hakka Niang wine, and ultimately to promote Hakka culture, tourism industries, agro-industrial development and Hakka regional economic development....