Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, University of Science and Engineering, Yibin, China.
Bureau of Administrative Approval Services, Heze, China.
J Sci Food Agric. 2024 Feb;104(3):1793-1803. doi: 10.1002/jsfa.13069. Epub 2023 Nov 6.
Baijiu brewing adopts the solid-state fermentation method, using starchy raw materials, Jiuqu as saccharifying fermenting agent, and distilled spirits made by digestion, saccharification, fermentation and distillation. In the late stages of solid-state fermentation of Baijiu, the reduced activity of glucoamylase leads to higher residual starch content in the Jiupei, which affects the liquor yield. The direct addition of exogenous glucoamylase leads to problems such as the temperature of the fermentation environment rising too quickly, seriously affecting the growth of microorganisms.
To solve the problem of reduced activity of glucoamylase in the late stage of solid-state fermentation of Baijiu, microcapsule beads (M-B) based on microcapsule emulsion were prepared and the effect of M-B on solid-state fermentation of Baijiu was investigated. The results showed that the release of M-B before and after drying was 53.27% and 25.77% in the liquid state (120 h) and 29.84% and 22.62% in the solid state (15 days), respectively. Adding M-B improved the alcohol by 0.33 %vol and reducing sugar content by 0.51%, reduced the residual starch content by 1.21% of the Jiupei, and had an insignificant effect on the moisture and acidity of the Jiupei.
M-B have excellent sustained-release properties. The addition of M-B in solid-state fermentation significantly increased the alcohol content, reduced the residual starch content of Jiupei, ultimately improving the starch utilization rate and liquor yield of Baijiu brewing. The preparation of M-B provides methods and approaches for applying other active substances and microorganisms in the brewing of Baijiu. © 2023 Society of Chemical Industry.
白酒酿造采用固态发酵法，使用淀粉质原料，酒曲作为糖化发酵剂，经过糖化、发酵、蒸馏等工艺制成。在白酒固态发酵后期，糖化酶活性降低导致酒醅中残留淀粉含量较高，影响出酒率。直接添加外源糖化酶会导致发酵环境温度过快升高，严重影响微生物的生长。
为解决白酒固态发酵后期糖化酶活性降低的问题，制备了基于微胶囊乳液的微胶囊珠（M-B），并考察了 M-B 对白酒固态发酵的影响。结果表明，M-B 在液体状态（120 h）下的释放率为 53.27%和 25.77%，在干燥前后分别为 29.84%和 22.62%，在固体状态（15 天）下释放率为 29.84%和 22.62%。添加 M-B 使酒精含量提高了 0.33 %vol，还原糖含量降低了 0.51%，酒醅中的残留淀粉含量降低了 1.21%，对酒醅的水分和酸度没有显著影响。
M-B 具有良好的缓释性能。在固态发酵中添加 M-B 显著提高了酒精含量，降低了酒醅的残留淀粉含量，最终提高了白酒酿造的淀粉利用率和出酒率。M-B 的制备为在白酒酿造中应用其他活性物质和微生物提供了方法和途径。© 2023 英国化学学会。
