不同淀粉结构高粱籽粒的酿酒工艺参数研究  

A STUDY ON TECHNOLOGICAL PARAMETERS FOR BREWING WINE FROM SORGHUM GRAINS WITH DIFFERENT STARCH STRUCTURE

作　　者：丁国祥[1] 戴清炳 曾庆曦[1] 唐玉明[1] 

机构地区：[1]四川农科院水稻高粱研究所,泸州646100

出　　处：《绵阳农专学报》1996年第4期4-5,共2页

摘　　要：分析了糯、粳及粳×糯3种淀粉结构高粱籽粒的吸水量、吸水率、糊化温度及吸水膨胀率。表明糯高粱具有吸水量小、吸水速率快、糊化温度高、吸水膨胀率小的工艺参数特点。This paper analysised amount of absorbing water, rate of absorbing water, gelatinition temperature, Coefficiency of expansion from 3 type starch formaion of sorghum grain. The results showed that there is less a mount of absorbing water, a faster rate of absorbing waer, a lower gelatinition temperature and a smaller coefficiency expansion in glutinous sorghum grain.

关 键 词：高粱 酿酒品质 工艺参数 

分 类 号：TS262.3[轻工技术与工程—发酵工程]