荞麦黑米酒液化及糖化工艺的研究

Study on Liquefaction and Saccharification of Buckwheat-black Rice Wine

采用液态法酿造荞麦黑米黄酒,为提高荞麦,黑米原料的利用率和荞麦黑米黄酒的酒精度,对荞麦黑米黄酒生产过程中的液化及糖化工艺进行探讨优化。分别研究料液比,温度,pH,酶添加量,时间对液化及糖化效果的影响。用正交试验对液化,糖化过程中的工艺参数进行优化。结果表明,将荞麦粉和黑米粉以2:1混合后,加水配制成料液比1:5的荞麦浆,调pH 6.0,加入淀粉酶4 U/g原料,在65℃液化60 min;再加入糖化酶100 U/g原料,调pH 5.0,在70℃下糖化2 h,还原糖含量达到61.0 mg/mL。

To improve the utilization rate of buckwheat and black rice and the alcoholicity of rice wine, the liquefaction and saccharifying process of buckwheat-black rice wine had been optimized. The effects on liquefaction and saccharification of different solid-liquid ratio, temperature, pH, enzyme addition amount, and reaction term were investigated, respectively. The processing parameters were optimized through orthogonal experiments. Using a mixture of buckwheat and black rice with m m 2/1, adding 5 folds of water to get the preparation of solid-liquid ratio 1 ： 5, adjusting pH to 6.0, adding amylase 4 U/g raw materials, liquefying at 65℃ for 60 min. Then adding glucoamylase 100 U/g raw material, saccharifying process at pH 5.0 and 70 ℃ for 2 h, the reducing sugar concentration can be reached to 61.0 mg/mL.