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

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

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.