酱香型白酒高温堆积过程相关理化参数变化情况的初步分析  

The Change of Physiochemical Indexes of Jiangxiang Fermented Grains in the Process of High-temperature Stacking

作　　者：尚柯[1,2] 韩兴林[2] 潘学森 刘民万 王德良[2] 舒冬梅[1,2] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院,北京100015 [3]山东青州云门酒业有限公司,山东青州262500

出　　处：《酿酒科技》2015年第10期1-4,共4页Liquor-Making Science & Technology

基　　金：国家863计划项目"生物过程关键技术及装备开发"子项目"化学品生物转化过程与装备--多菌种混合发酵过程关键技术及设备开发"课题(课题编号:2012AA021205)

摘　　要：分析测定了酱香型白酒高温堆积酒醅相关理化指标,包括水分、温度、酸度、淀粉、还原糖、粗蛋白、含氧量等,从堆积过程时间变化和不同空间位置两个角度进行了简单分析。研究表明,堆积酒醅水分含量一般在42%~46%之间;堆积温度随着时间的延长有升高的趋势,且表层温度最高,升温幅度最大;酒醅中淀粉、蛋白含量随时间延长而降低,还原糖含量升高,不同空间位置含量显著不同。In this study, the related physiochemical indexes of Jiangxiang fermented grains in the process of high-temperature stacking including moisture content, temperature, acidity, starch content, reducing sugar, crude protein, and oxygen content were measured and their change trend were analyzed from different time in stacking process and difference space in stacking process. The results suggested that, the moisture content of stacking fermented grains was commonly in the range of 42 %~46 %, stacking temperature rose with stacking time（surface layer temperature was the highest and its rising amplitude was the largest）, the content of starch and protein in fermented grains reduced and the content of reducing sugar increased with stacking time, and there was significant difference in their content in different stacking space.

关 键 词：酱香型白酒 高温堆积 还原糖 美拉德反应 

分 类 号：TS262.33[轻工技术与工程—发酵工程]