高温流化α-化在酿酒用大米预处理中的应用

Application of High Temperature α-Gelatinization Techniques for Rice Pretreatment in Rice Brewing Processes

作者研究了高温流化α-化工艺中大米淀粉晶粒、水分、绝干淀粉含量、糊化率、脂肪含量、总氮和可降解氮的变化。研究表明:高温流化α-化后淀粉晶粒消失,成松散片状,比表面积增大,有利于酶的作用;水分含量低于10%,可有效防止淀粉老化和微生物污染;高温流化处理后淀粉糊化率与蒸饭法持平,而脂肪与可降解氮含量均明显下降,为酿造淡爽型酿造酒和提高酿造酒非生物性稳定性创造了机会。该工艺尤其适合在我国以糙米为原料的酿造酒生产中推广应用。

This paper investigated the changes of rice starch crystal, water content, dry starch content, starch gelatinization ratio, fat content, total nitrogen, and degradable nitrogen, during the high temperature α-gelatinization process. The results showed that, after high temperature α-gelatinization, the starch crystal was broken into loosen pieces with higher specific surface area, which was beneficial for actions of the enzymes in turn; lower water content below 10% was favorable for preventing the starch denaturalization and microbial pollutions; the starch gelatinization ratio by heat blast processing was equivalent to that of steaming method, contents of fat and degradable nitrogen decreased significantly, which potentially supplies an opportunity for brewing fresh-type＇s rice wines and increasing the physical-chemical stability of the wines. This technique is suitable to be promoted in wine production with brown rice as the brewing materials in our country.