汪江波,朱嘉璐,荣光玉,金维君,何 超,张瑞景,蔡凤娇,徐 健.己酸菌微胶囊的制备及其在浓香型白酒中的应用[J].食品安全质量检测学报,2024,15(2):227-234
己酸菌微胶囊的制备及其在浓香型白酒中的应用
Preparation of Caproic acid bacteria microcapsules and its application in Nongxiangxing Baijiu
投稿时间:2023-11-21  修订日期:2024-01-21
DOI:
中文关键词:  己酸菌  微胶囊  活菌数  工艺优化  神经网络
英文关键词:Caproic acid bacteria  microcapsule  viable count  process optimization  neural network
基金项目:
作者单位
汪江波 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
朱嘉璐 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
荣光玉 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
金维君 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
何 超 湖北毕圣泉酒业有限公司 
张瑞景 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
蔡凤娇 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
徐 健 湖北工业大学生物工程与食品学院, 工业发酵省部共建协同创新中心, 发酵工程教育部重点实验室, 工业微生物湖北省重点实验室 
AuthorInstitution
WANG Jiang-Bo Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
ZHU Jia-Lu Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
RONG Guang-Yu Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
JIN Wei-Jun Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
HE Chao Hubei Bishengquan Wine Industry Co., Ltd 
ZHANG Rui-Jing Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
CAI Feng-Jiao Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
XU Jian Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology 
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中文摘要:
      目的 探究己酸菌微胶囊化及其在无窖泥发酵生产浓香型白酒中的应用。方法 采用锐孔-凝固浴法制备己酸菌微胶囊, 通过单因素筛选、Box-Behnkn实验设计和神经网络结合遗传算法优化得到最佳的己酸菌微胶囊制备工艺参数。结果 制备己酸菌微胶囊的最佳工艺条件为: 海藻酸钠浓度1.71%、氯化钙浓度2.85%、固化时间37 min, 此时活菌数达到最高, 为2.17×108个/g。对制备好的己酸菌微胶囊进行浓香型白酒无窖泥发酵验证实验, 结果表明, 微胶囊组酒样中的己酸乙酯含量为4.20 mg/100 mL, 比空白组酒样(0.20 mg/100 mL)提高了20倍。结论 本研究酿造的白酒无色透明, 酒体谐调, 具有窖香风味, 浓香风格明显。
英文摘要:
      Objective To explore the microencapsulation of Caproic acid bacteria and its application in the production of Nongxiangxing Baijiu without cellar mud fermentation. Methods The Caproic acid bacteria microcapsules were prepared by sharp hole-coagulation bath method. The optimum preparation parameters of Caproic acid bacteria microcapsules were optimized by single factor screening, Box-Behnkn experimental design and neural network combined with genetic algorithm. Results The optimum conditions for the preparation of Caproic acid bacteria microcapsules were as follows: Sodium alginate concentration of 1.71%, calcium chloride concentration of 2.85%, and curing time of 37 minutes, at which time the number of viable bacteria reached a maximum of 2.17×108 individuals/g. The prepared Caproic acid bacteria microcapsules were used to verify the fermentation of Nongxiangxing Baijiu without cellar mud. The results showed that the content of ethyl caproate in the microcapsule group was 4.20 mg/100 mL, which was 20 times higher than that in the blank group (0.20 mg/100 mL). Conclusion The Baijiu brewed in this study is colorless and transparent, with a harmonic body, cellar flavor, and obvious strong aroma style.
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