摘要
在生料酿酒中,影响原料出酒率的因素除酒曲以外,还与原料的淀粉性质有关。不同来源的淀粉,其性质存在差异。以生料酿酒常用原料玉米和大米进行生料酿酒比较其酿造特性,结果表明大米的出酒率41.8%高于玉米32.1%。为了进一步阐明生料大米出酒率高于生料玉米的原因,对两种原料酶解前后的淀粉形态结构进行了研究,结果表明水解前两者的淀粉颗粒形态较大,酶水解后大米淀粉颗粒相对于玉米淀粉颗粒较小,说明生料大米更容易被降解和利用。对两种原料进行生料发酵,测定其发酵液中淀粉和还原糖含量的变化,结果发现两种发酵液中的淀粉含量都有明显的下降,而发酵液中的还原糖含量玉米0.99 mg/m L显著高于大米0.41 mg/m L。表明玉米淀粉转化的还原糖比大米淀粉转化的还原糖更难被微生物利用。
In the raw material brewing,the factors affecting the yield of liquor of materials not only Jiu-Qu, butalso the nature of the starch. There are different properties from different materials. To raw materials commonlyused raw materials that corn and rice for raw material brewing compared to its brewing characteristics,theresults show that yield of rice was 41.8 % higher than that of corn 32.1 %. In order to further clarify the reason ofthat raw rice is higher than raw corn in yield of liquor, we analyzed the microstructures of starch before and afterhydrolysis of the two material. The results show that starch granules of two raw materials have larger morphologybefore hydrolysis, and the rice starch granules were smaller than those of corn starch after enzymatic hydrolysis,descripting the rice raw material is more easily degraded and utilized than corn. The fermentation broth of starchand reducing sugar content changes are determined for raw meal fermentation of two raw materials .The resultsshow that the starch content of both fermentation broth decreased significantly,while the reducing sugar contentin the fermentation broth of corn 0.99 mg/mL was significantly higher than 0.41 mg/mL of rice. It was confirmedthat reducing sugar converted from corn starch is harder to be utilized by microorganisms than reducing sugarconverted from rice starch.
出处
《食品研究与开发》
CAS
北大核心
2018年第4期96-99,共4页
Food Research and Development
基金
四川省教育厅重点项目(17ZA0272)
四川理工学院科研基金人才引进项目(2015RC45)
关键词
生料发酵
玉米
大米
酿造特性
出酒率
raw material brewing
corn
rice
brewing characteristics
the yield of liquor
