摘要
探究β-葡聚糖与传统青稞酒发酵间存在的相互影响,为传统青稞酒生产提供科学指导。检测传统青稞酒发酵过程中总糖、β-葡聚糖和乙醇的动态变化及营养成分在青稞酒与酒糟中的分布;采用青稞淀粉和β-葡聚糖模拟酿造工艺并利用显微镜观察β-葡聚糖与淀粉混合发酵物的形态。随发酵时间的延长酒醅总糖先增后减,β-葡聚糖含量逐渐下降,酒精度逐渐上升,部分β-葡聚糖溶入青稞酒而酒糟富集了蛋白质、粗纤维、总糖、β-葡聚糖(8.42 g/100g)和氨基酸(16 570.08 mg/100g);模拟工艺中淀粉分解率、还原糖生成量、酒精产量随β-葡聚糖浓度的升高而显著降低( P <0.05),且β-葡聚糖在酒精发酵过程中被部分降解。β-葡聚糖对淀粉的包裹作用可延缓或抑制酒曲对淀粉的分解,且其浓度越高抑制效果越明显。该研究为传统青稞酒酿造品质的提高和酒糟的高值化利用提供了科学参考。
This research studied the effects of β-glucan on traditional highland barley wine fermentation. The dynamic changes in total sugar,β-glucan, and ethanol during fermentation, as well as the distribution of nutrients in traditional highland barley wine and distiller's grains were investigated. It was found that the total sugar content in the wine cellar increased first and then decreased, the β-glucan content gradually decreased while the alcohol content gradually increased, and some β-glucan dissolved into the highland barley wine with increasing fermentation time. On the other hand, the distiller's grains were enriched with protein, crude fiber, total sugar,β-glucan (8.42 g/100g), and amino acids (16 570 mg/100g). Moreover, the starch hydrolysis rate, the level of reducing sugar, and the amount of alcohol produced decreased significantly with increasing β-glucan ( P <0.05). Besides,β-glucan was partially degraded during alcoholic fermentation. In conclusion, the encapsulation effect of β-glucan on starch delayed or inhibited starch hydrolysis dose-dependently. This study provides a scientific reference for improving the brewing quality of traditional highland barley wine and also for high value utilization of distiller s grains.
作者
游茂兰
邓婧
覃小丽
金剑波
叶正荣
易川虎
刘雄
YOU Maolan;DENG Jing;QIN Xiaoli;JIN Jianbo;YE Zhengrong;YI Chuanhu;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Qamdo Institute of Agricultural Science,Qamdo 854000,China;Qamdo Jun Qin Agricultural Science and Technology Development Co.,Ltd,Qamdo 854000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第10期149-154,共6页
Food and Fermentation Industries
基金
国家大麦青稞产业技术体系(CARS-05-18)
关键词
传统青稞酒
Β-葡聚糖
淀粉
发酵
traditional highland barley wine
β-glucan
starch
fermentation
