前处理工艺对白酒原料淀粉利用率的影响  

The effect of pre-processing on starch utilization

作　　者：张彩飞 张阳阳 尉晓东 张福艳 张煜行 黄时海[1] 韩兴林[3] ZHANG Cai-fei;ZHANG Yang-yang;YU Xiao-dong;ZHANG Fu-yan;ZHANG Yu-hang;HUANG Shi-hai;HAN Xing-lin(Guangxi University,Nanning 530004,Chin;Hebei Hengshui Laobaigan Liquor Co.,Ltd,Hengshui 053000,China;China National Research Institute of Food and Fermentation Industries,Beijing 100015,China)

机构地区：[1]广西大学,广西南宁530004 [2]衡水老白干酒业股份有限公司,河北衡水053000 [3]中国食品发酵工业研究院,北京100015

出　　处：《食品与发酵工业》2018年第6期115-118,共4页Food and Fermentation Industries

基　　金：中国白酒产业技术创新战略联盟项目基金;特色农产品加工技术与产品开发(Z2016B01N04)

摘　　要：通过对热水添加量、润粮时间、蒸粮时间、冷却水的添加量4个原料前处理因素试验确定水平点。设计4因素3水平正交试验,优化得出原料淀粉利用率最高的前处理条件为:热水添加量为60%,润粮时间为24 h,蒸粮时间80 min,冷却水添加量为30%,高粱原料淀粉利用率可达到84%。The horizontal point was determined by the single factor test of the amount of hot water,soaking time,cooking time,and amount of cold water. Three levels of orthogonal test about four factors were designed. The optimized pretreatment conditions for the highest utilization rate of starch were as follows： 60% hot water,24 h of run food time,80 min of steaming time,and 30% cold water,under which condition,starch utilization rate could reach 84%.

关 键 词：白酒 淀粉利用率 正交试验 优化工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]