微波辅助处理豆奶酶解液酿酒工艺研究

以豆奶为原料,经微波辅助处理后加酶水解,用水解液发酵酿酒。探讨了微波辅助处理功率、时间、加酶量、水解温度和时间、水解液pH等对豆奶水解效果的影响。结果表明,豆水质量比为1∶10的豆奶,在微波功率180W下处理20s,加入2%木瓜蛋白酶,60℃下水解3h,控制水解液pH值7.0,得到氨基酸含量丰富的豆奶水解液;在此基础上通过正交试验,得出豆奶水解液发酵制酒的工艺条件为:接种0.025%酵母,加入18%蔗糖,控制酶解液pH值3.3,在22～24℃发酵9d,发酵液中加入0.3%复合稳定剂,20～23MPa压力均质,所得产品风味好、口感细腻、稳定性高,不仅含有大豆的营养物质,还有发酵酒的芳香。

Research on Processing Technology of Fermenting Brews Wine by the Microwave Assistance Processing Soybean Milk Enzymolysis

The experiment took the fermented soybean milk as raw material, added enzyme hydrolysis after the microwave pretreatment, and brew alcohol with the hydrolysis fluid fermentation. In the study we discussed effects of the microwave pretreatment power and the time to the papain enzymolysis. The result indicated that, the amino acid content rich fermented bean curd can be obtained following these procedures: hydrolisis fluid soybean and water in ratio of 1:10 as the source, microwaved for 20 S under 180W power, petrolzed at the enzymolysis temperature 60℃ for 3 h, adding the Papain 2%. Fermentation condition was determined by orthogonal test: enzymolysis fluid pH3.3, 18% sweeteners, papain 0.025%, fermentation temperature 22～24℃, fermented for 9 days, and 0.3% stabilizers,homogenized at pressure of 20～23 MPa. The obtained product possess rich flavor, durability are good stability. It also has soybean's nutrients and fermented alcohol fragrant.