3种酿酒高粱蒸煮工艺的优化  

Optimization of three kinds of wine-making sorghum stewing process

作　　者：冯兴垚 杨文斌[1] 罗惠波[1,2] 杨建刚 卫春会[1,2] 刁冲[1] 周平 夏玙 

机构地区：[1]四川理工学院生物工程学院,自贡643000 [2]酿酒生物技术及应用四川省重点实验室,自贡643000 [3]四川理工学院,自贡643000

出　　处：《食品科技》2017年第11期187-194,共8页Food Science and Technology

基　　金：2013年泸州老窖科研奖学金项目(131jzk02);四川省省属高校科研创新团队建设计划项目(16TD0026)

摘　　要：研究以3种不同酿酒高粱为原料,对比不同蒸煮工艺参数对高粱糊化率的影响,并分析其酒糟的风味成分。结果表明:泸州糯高粱的糊化率最高,为53.9%,最佳蒸煮工艺条件为:润粮水量为粮重的60%,润粮时间为140 min,蒸煮时间为40 min;自贡本地高粱糊化率次之,为51.9%,最佳蒸煮工艺条件为:润粮水量为粮重的80%,润粮时间150 min,蒸粮时间50 min;东北粳高粱的糊化率最低,为46.8%,最佳蒸煮工艺条件为:润粮水量为粮重的80%,润粮时间170 min,蒸粮时间70 min。同时,对比分析风味物质发现,泸州糯高粱酒糟中醇类物质和酯类物质的丰度及关键物质的含量更优于其他2种高粱。In the study, with three different wine-making sorghums as raw materials, the influence of different stewing process parameters on sorghum gelatinization rate was compared, and the vinasse flavor compounds were analyzed. The results were as follows： Luzhou glutinous sorghum had the highest gelatinization rate, reaching 53.9%, and its optimal stewing process conditions were 3：5 sorghum-wetting water and sorghum, 140 min sorghum-wetting time, and 40 min of stewing time. Zigong sorghum had higher gelatinization rate, being 51.9%, and its optimal stewing process conditions were 4：5 sorghumwetting water and sorghum, 150 min sorghum-wetting time, and 50 min of stewing time. Northeast japonica sorghum had the lowest gelatinization rate, being only 46.8%, and its optimal stewing process conditions were 4：5 sorghum-wetting water and sorghum, 170 min sorghum-wetting time, and 70 min of stewing time. In addition, according to the contrast analysis results of flavor substances, Luzhou glutinous sorghum vinasse had higher alcohols and esters material abundance, and more key material content than vinasse of other two kinds of sorghum.

关 键 词：高粱 糊化率 蒸煮工艺 风味物质 

分 类 号：TS261.21[轻工技术与工程—发酵工程]