正交试验优化酿酒高粱振荡蒸煮工艺  

Optimization of oscillating cooking process of brewing sorghum by orthogonal tests

作　　者：祝贺 杨涛[1,2,3] 杨玉蓉 郝哲兵 姚鹏 吴健 蓝彩红[1,2] 刘盛钢 ZHU He;YANG Tao;YANG Yurong;HAO Zhebing;YAO Peng;WU Jian;LAN Caihong;LIU Shenggang(National Engineering Laboratory of Rice and By-Products Deep Processing,Central South University of Forestry and Technology,Changsha 410000,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410000,China;Vats Group Co.,Ltd.,Diqing 674400,China)

机构地区：[1]中南林业科技大学稻谷及副产物深加工国家工程实验室,湖南长沙410000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410000 [3]华泽集团有限公司,云南迪庆674400

出　　处：《中国酿造》2019年第9期91-95,共5页China Brewing

基　　金：湖南省科技计划项目(2017SK2192);华泽集团有限公司产学研项目(2018430001000135)

摘　　要：该研究在单因素试验的基础上,以蒸煮后高粱的感官评分、糊化焓值及总酚含量为评价指标,采用正交试验对高粱振荡蒸煮工艺进行优化。结果表明,最佳振荡蒸煮工艺为蒸煮温度90℃,蒸煮时间60min,振荡频率100r/min。采用最优振荡蒸煮工艺对高粱处理后,感官评分为16.21分,糊化焓值为13.47J/g,总酚含量为0.44mg/g,与传统工艺的感官评分(16.37分)、糊化焓值(13.92J/g)、总酚含量(0.41mg/g)无显著差异(P>0.05)。振荡蒸煮工艺保留总黄酮类(0.22mg/g)效果显著高于传统蒸煮工艺(0.13mg/g)(P<0.05),保留原花色素(0.12mg/g)能力显著低于传统工艺(0.19mg/g)(P<0.05),与传统蒸煮工艺处理后的酚类组成有显著差异(P<0.05)。On the basis of single factor tests,using sensory score,gelatinization enthalpy value and total phenol content of cooked sorghum as evaluation indexes,the oscillating cooking process of sorghum was optimized by orthogonal tests.The results showed that the optimal oscillating cooking process was cooking temperature 90 ℃,time 60 min,and oscillation frequency 100 r/min.After the sorghum was treated using the optimal oscillating cooking process,the sensory score was 16.21,the gelatinization enthalpy value was 13.47 J/g,the total phenol content was 0.44 mg/g,and there were no significant difference between the oscillating cooking process and traditional process (16.37,13.92 J/g,0.41 mg/g)(P>0.05).However,the effect of retaining total flavonoids (0.22 mg/g) of the oscillating cooking process was significantly higher than that of the traditional cooking process (0.13 mg/g)(P<0.05),the ability to retain proanthocyanidins (0.12 mg/g) was significantly lower than that of the traditional process (0.19 mg/g)(P<0.05),and the phenolic composition was significantly different from that of the traditional cooking process (P<0.05).

关 键 词：高粱 振荡蒸煮工艺 正交试验 优化 感官评分 糊化焓值 酚类 

分 类 号：TS262.3[轻工技术与工程—发酵工程]