浓香型白酒入池酒醅淀粉含量测定的误差来源分析  

Analysis of Error Source in Determination of Starch Content in Fermented Grains in the Cellar of Luzhou Flavor Liquor

作　　者：崔玉军 宰红玉 张艳 董婉婉 孟晴 万春环 王录 CUI Yujun ZAI Hongyu ZHANG Yan DONG Wanwan MENG Qing WAN Chuanhuan WANG Lu(Anhui GujingGongjiu Co. Ltd., Bozhou 236820, Anhui, Chin)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《酿酒》2017年第4期91-93,共3页Liquor Making

摘　　要：浓香型白酒的生产是以窖池和酒醅为基础,依靠大曲和窖泥中微生物在窖池中进行着复杂的物质能量代谢的过程。酒醅在窖池环境中充当着物质循环、能量流动和信息传递的载体。窖池中的微生物依赖酒醅中的化学物质进行各种繁殖代谢活动,共同构成了窖池特定的微生物生态系统^([1])。酒醅中的淀粉可降解和转化为还原糖、醇类、酸类、酯类、醛类、酮类等影响白酒品质和风格的物质。酒醅中的糖类物质的动态变化可在一定程度上反映窖池中微生物的代谢活动变化趋势。酒醅淀粉含量测定的原理,是基于淀粉水解成葡萄糖后,利用葡萄糖分子所含醛基的还原性,与费林氏液及指示剂发生化学反应来进行定量测定。而在测定酒醅淀粉时发现其平行实验测定误差较大,误差超过了5%的范围,为此我们对酒醅淀粉测定的整个过程分析,探讨影响酒醅淀粉测定的各个因素,以期通过改善操作方法达到降低淀粉测定误差的目的。The production of Luzhou-flavor liquor is based on the pits and grains, relying on the process of complex energy metabolism in the pits by the microorganisms in Daqu and pit mud. Fermented grains act as carriers of material circulation, energy flow and information transfer in the pits environment. The microbes in the pits rely on the chemical substances in the fermented grains to carry out various reproductive and metabolic activities, which together constitute the specific microbial ecosystem of the pits. The starch in the fermented grains can be degraded and converted into reducing sugar, alcohols, acids, esters, aldehydes, ketones and other substances that affect the quality and style of liquor. The dynamic changes of carbohydrates in fermented grains can reflect the trend of metabolic activity of microbes in pits to a certain extent.The principle of determination of starch content of fermented grains is based on the hydrolysis of starch into glucose, the use of glucose molecules contained in the reduction of aldehydes, and Felindes liquid and the indicator chemical reaction to quantitative determination.And in the determination of fermented grains of starch found in the parallel experimental determination of the larger error, the error exceeds the range of 5%, for this, we analyzed the whole process of the determination of the fermented grains, and the factors influencing the determination of fermented grains were discussed in order to improve the error of starch by improving the operation method.

关 键 词：浓香型白酒 酒醅 淀粉 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]