摘要
以芡实、大米、麦芽为主要原料,采用单因素实验和正交实验的方法,研究了芡实发酵酒的糊化糖化工艺。结果表明,芡实、大米、麦芽按2∶1∶2混合,按料水比1∶5糊化;糊化前按麦芽总量的50%添加麦芽,调整醪液pH6.0,在55℃下保温30min;继续升温至90℃进行糊化,同时添加耐高温α-淀粉酶9U/g,调节pH6.0,保温40min后降温至65℃,调整pH3.5,并添加剩余的麦芽和糖化酶300U/g,糖化65min,所得醪液糖化率为87.15%,还原糖含量可达13.08%。发酵前调整醪液含糖量至210g/L,经发酵可得酒度12.0%的芡实酒。
Using the Euryale ferox, rice and malt as the main materials,the technology of pastification and saccharification were studied through the single factor and orthogonal experiments. The results showed that the Euryale ferox, rice and malt was mixed in the proportion of 2：1：2, and was pasted in the proportion of materials and water of 1：5.50% malt was added before pastification with regulation of mash pH6.0 and temperature 55;C in the time of 30min. Then the mash was heated up to 90;C for pastification,added thermostable a-amylase 9U/g, regulated the pH to 6.0 and kept 40min. The mash was cooled to 65;C, adjusted pH to 3.5,the remainder of the malt and glucoamylase 300U/g were added,time 65min for saccharification. It turned out that the rate of saccharification and the content of reducing sugar in the liquid could be up to 87.15% and 13.08% respectively. Adjusting the sugar content to 210g/L,a Euryale ferox wine with the alcoholicity of 12.0% could be obtained after fermentation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期242-245,264,共5页
Science and Technology of Food Industry
基金
济宁学院青年科研基金项目(2011QNKJ01)
关键词
芡实
糊化
糖化
酶制剂
糖化率
酒精发酵
Euryale ferox
pastification
saccharificatiom enzymes
saccharification rate
alcohol fermentation
