新型青稞酒发酵前淀粉液化及糖化条件的优化研究  

Optimization of New-type Highland Barley Wine before Fermentation of Starch Liquefaction and Saccharification Conditions

作　　者：王晓芹[1] 刘兴平[1,2] 秦辉[3] 敖宗华[1,3,4] 丁海龙[3] 王娟[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]四川警察学院,四川泸州646000 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品与发酵科技》2015年第2期77-81,86,共6页Food and Fermentation Science & Technology

摘　　要：以青稞和贡米为酿酒原料,以葡萄糖当量值(DE值)为指标,对新型青稞酒发酵前淀粉液化和糖化工艺优化进行研究,主要研究不同因素对青稞和贡米混合料中的淀粉液化及糖化过程的影响。结果表明,最优液化条件为:温度65℃,时间5h,α-淀粉酶添加量4U/g,p H值6.0;最优糖化条件为:时间45h,温度60℃,p H值5.5,糖化酶添加量100U/g。在此工艺条件下水解液中还原糖的含量和DE值达到最大。Starch liquefaction and saccharification conditions before fermentation of new-type highland barley wine were optimized with highland barley and tribute rice as raw materials,with dextrose equivalent value（DE value）as an index,and the effect of different factors on starch liquefaction and saccharification process in the mixture of highland barley and tribute rice was studied.The results showed that the optimal conditions for liquefaction were as follows：temperature was 65℃,time was 5h,α-amylase amount was 4U/g,p H was 6.0.The optimal conditions for saccharification were as follows：saccharification time was 45 h,temperature was at 60℃,p H was 5.5 and saccharifying enzyme amount was 100U/g.The reducing sugar contents and DE value in the hydrolysate reached the highest under the above process conditions.

关 键 词：青稞 贡米 液化 糖化 

分 类 号：TS261.43[轻工技术与工程—发酵工程]