淀粉糊化度检测方法及在白酒应用中研究进展  

Detection Methods of Starch Paste Degree And Research Progress in Baijiu Application

作　　者：赵荣寿 赵江华 高占争 黄荣 杨果 赵玲 陶洪驰 杨柳 李捷 ZHAO Rongshou;ZHAO Jianghua;GAO Zhanzhang;HUANG Rong;YANG Guo;ZHAO Ling;TAO Hongchi;YANG Liu;LI Jie(Langjiu Distillery Co.,Ltd.,Luzhou 646523,Sichuan,China;Langjiu Distillery(Luzhou)Co.,Ltd.,Luzhou 646601,Sichuan,China)

机构地区：[1]四川郎酒股份有限公司,四川泸州646523 [2]四川省古蔺郎酒厂(泸州)有限公司,四川泸州646601

出　　处：《酿酒》2024年第2期24-29,共6页Liquor Making

基　　金：泸州市科技计划项目(2021-SYF-23)。

摘　　要：淀粉糊化度是食品行业中重要控制指标,其测定方法主要有酶水解法,粘度检测法、脉冲核磁法、差示扫描量热法、累计光密度法、聚焦光束反射分析法,每种方法各有优缺点。白酒酿造中对粮食糊化有一定要求,通过测定糊化度可以了解蒸粮情况,有利于优化白酒酿造工艺,以及白酒品质的提升。白酒酿造过程中糟醅糊化度检测方法不统一,还未形成相关标准,需进一步研究更加适合白酒酿造的糊化度检测方法,促进白酒酿造过程中糊化度的快速准确检测。Degree of Starch gelatinization is an important control index in the food industry,its determination methods are mainly enzymatic hydrolysis method,viscosity detection method,pulse nuclear magnetic method,differential scanning calorimetry,cumulative optical density method,focused beam reflection analysis method,each method has its own advantages and disadvantages.There are certain requirements for grain gelatinization in Baijiu brewing.Determination the degree of Baijiu melting can understand case of the steamed grain,which is conducive to optimizing the Baijiu brewing process and improving the quality of Baijiu.In The process of Baijiu brewing,degree of gelatinization detection methods of fermented grains are not unified,and the relevant standards have not been formed.It is necessary to further study the more suitable degree of gelatinization detection methods for Baijiu brewing to promote the rapid and accurate detection of the paste degree in the process of Baijiu brewing.

关 键 词：白酒 淀粉糊化度 检测方法 研究进展 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]