几种不同大米的酿酒相关性能研究  

The brewing properties of several rice

作　　者：杨建刚[1] 林艳[1] 马莹莹[1] 周健[1] 李东[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《食品科技》2015年第6期198-201,共4页Food Science and Technology

基　　金：四川省"科技厅"科技创新苗子工程项目(2014093);酿酒生物技术四川省重点实验室开放基金项目(NJ2012-13)

摘　　要：大米作为我国传统的酿酒原料之一,对大米的酿酒相关性能的探究有助于合理选用酿酒原料及提高酒的品质。对籼米、粳米、糯米、越淡丽几种大米的酿酒相关性能进行了比较,结果表明,几种大米淀粉颗粒的形貌、大米的吸水速率与吸水率均有一定的差异,酶解特性上,糖化酶对几种大米的降解效果差异较大,α-淀粉酶的降解效果差异较小。Rice is one of the traditional raw materials in brewing. Studying on the brewing related properties of rice might help to choose raw materials rationally and improve the quality of wine. In this paper, the brewing related properties of indica rice, japonica rice, glutinous rice, Yuedanli were compared. The results showed that there were some differences in starch granule morphology, water intake speed and water intake rate of rice. As far as the enzymatic properties were concerned, the degradation results of glucoamylase enzyme on the rice were quite different, but a-amylase degradation results were not significant.

关 键 词：大米 酿酒 Α-淀粉酶 

分 类 号：TS262.4[轻工技术与工程—发酵工程]