摘要
本文比较了不同直支链淀粉含量的大米、高粱的糊化情况和蒸煮香气,并进行了实验室和窖池发酵试验。结果发现酿酒微生物代谢出的酶既能水解支链淀粉也能水解直链淀粉;同一品种的粮食直链淀粉越高,淀粉结构越紧密,糊化时间越长,粮香越浓;不同品种的粮食淀粉颗粒大小、结构不同,糊化时间也不同。不管是直链淀粉还是支链淀粉,只要糊化得好,出酒率差别不大。
In this paper, by comparing different amylose and amylopectin starch content of pasting and cooking fragrance of rice, sorghum, and pits fermentation test lab. Found that wine out of microbial metabohsm enzyme can hydrolysis of starch hydrolysis can also amylose; The same varieties of grain amylose is higher, the closer starch structure, gelatinization, the longer food is sweet grows; Different varieties of starch grain size, grain structure, gelatinization time is also different. Both amylose and amylopectin, well as long as gelatinization, liquor yield.
出处
《食品与发酵科技》
CAS
2013年第6期76-79,共4页
Food and Fermentation Science & Technology
关键词
直链淀粉
支链淀粉
糊化
香气
产质量
amylose
amylopectin
gelatinization
fragrance
output and quality
