摘要：本课题主要的研究对象为糯米酒和苏州“蜂蜜”牌酒曲和 “山娃”农家酒曲。酒曲经分离酵母菌单菌落后进行显微镜观察，并作描述。再分别对两种酒曲进行了3组单因素实验。单因素实验表明：苏州“蜂蜜”牌酒曲的最佳加曲量为0。9％，最佳发酵温度为28℃，最佳发酵时间为7d；“山娃”农家酒曲的最佳加曲量为3%，最佳发酵温度为28℃，最佳发酵时间为9d。最后根据单因素实验设计正交实验。正交表明：苏州“蜂蜜”牌酒曲的各因素影响大小的顺序是加曲量>发酵温度>发酵时间。制得的糯米酒风味甘甜“山娃”农家酒曲各因素影响大小的顺序为发酵温度>加曲量>发酵时间。苏州“蜂蜜”牌酒曲在最佳发酵条件下酿造的糯米酒比较甜、酒味较柔和，“山娃”农家酒曲酒香味较重，甜而不腻。总体来说，差距不是很大。74104

毕业论文关键字：糯米酒；酒曲；酵母菌；工艺； 

Effects of Different Kinds of koji on the Brewing of Glutinous Rice Wine

Abstract: The main research object of this project is glutinous rice wine and Suzhou "feng mi" koji and purchased the "shan wa" farm koji。 The first stage of the experiment is to study the number and species of microorganisms contained in two different koji, especially the yeast。 The yeast was activated with a glucose culture medium and then applied to a plate to isolate the bacteria and selected a single colony of yeast for microscopic observation。 The second stage is the optimization of the brewing process of glutinous rice wine, and three groups of single factor experiments were carried out for the two kinds of wine。 The optimum fermentation temperature was 28℃, the best fermentation time was 7 days, and the optimum amount of the song was " 3%, the best fermentation temperature is 28℃, the best fermentation time is 9 days。 Finally, orthogonal experiment was designed according to single factor experiment。 Orthogonal shows: Suzhou "feng mi" brand of wine in the order of the impact of the size of the order is added> fermentation temperature> fermentation time。 The order of influence of each factor of "mountain baby" is the fermentation temperature> the amount of curvature> the fermentation time。

Key Words: rice wine; koji; microorganism; yeast; process optimization

目  录

1引言 1

1。1糯米酒 1

1。2糯米酒酒曲 2

1。3糯米酒的酿造工艺 2

1。3。1加曲量对糯米酒风味口感的影响 2

1。3。2发酵时间对糯米酒风味口感的影响 3

1。3。3发酵温度对糯米酒风味口感的影响 3

1。3。4感官评定 3

1。7本课题研究目的及意义 3

1。8本课题研究的主要内容 4

2实验材料和方法 4

2。1 实验材料 4

2。1。1实验材料、试剂及样品信息 4

2。1。2主要仪器及设备 5

2。2实验方法 5

2。2。1酒曲中酵母菌的分离 5

2。2。2糯米酒的制造工艺 6

2。2。3糯米酒发酵因素的影响