固态法白酒主要酿酒原料高粱研究的回顾与展望  

Review and Prospect of Main Raw Material Sorghum for Solid-State Baijiu Production

作　　者：范文来[1] FAN Wenlai(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214122

出　　处：《酿酒》2023年第2期3-9,共7页Liquor Making

摘　　要：回顾了我国固态法白酒用高粱的使用现状,包括使用品种、理化性质,以及目前部分酒厂对高粱品质的要求,并与近年来使用的进口高粱进行了比较。从酿酒特性看,以糯性、软质高粱较佳,粳性、硬质高粱次之。从理化指标看,使用高淀粉含量高粱会促进出酒率较高和品质提升。但高粱研究较少涉及产生氨基甲酸乙酯的前驱物蜀黍氰苷,更说不上在育种时,减少其含量。酒用高粱也没有形成一套完整的品质控制体系。因此,科学研究应该关注酒用高粱的关键品质控制系统与安全性指标展开,并给高粱育种提供指导。This paper reviewed the current situation of sorghum used for solid-state baijiu frmentation in China, including the varieties used,physical and their chemical properties, and the requirements of some distilleries on sorghum quality at present, and comparion domestic sorghum with imported sorghum used in recent years. In terms of liquor making characteristics, glutinous and soft sorghum are better than non-glutinous and hard sorghum. From the physical and chemical properties, the use of sorghum with high starch content will promote higher liquor yield and quality improvement. However, sorghum research rarely involves the precursor of ethyl carbamate, dhurrin, let alone reducing its content in breeding. A complete quality control system has not been formed for sorghum of liquor-making. Therefore, the scientific research should focus on the establishing of key quality control system and safety indicators of making-liquor sorghum, and provide guidance for sorghum breeding.

关 键 词：固态法白酒 酿酒原料 高粱 综述 淀粉 蜀黍氰苷 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程]