生料酿酒在黄酒生产过程中的研究与应用前景

Research on and Application of Uncooked Materials in the Production of Yellow Rice Wine

从植物本身包含的淀粉着手,分析了生淀粉糖化机理,然后运用生料水解的SBD理论,阐述了不同淀粉酶对生淀粉的水解效率的影响,结合采用生料酿造黄酒技术,一是培养法,二是复配法,详细论述了此技术在黄酒生产过程中的应用及与之相关的如酶的种类,原料粉碎度,发酵温度及p H值等因素的影响,以及需采取的改进措施,着重分析了生料酿造黄酒的节约能源、减少污染、出酒率高、节约粮食等优点,并从市场、产品研发等多个角度展望了该技术的应用前景。

Plant contains starch by itself. The saccharifying mechanism of uncooked starch was analyzed, then SBD theory of uncooked material hydrolysis was applied to explain the influence of different amylase on the hydrolysis efficiency of uncooked starch. Combined with winemaking techniques by uncooked materials（culture method and complex method）, the application of uncooked materials in wine- making was discussed and the related influencing factors such as enzyme species, raw material grinding degree, fermenting temperature, p H value etc. were explored. Besides, the corresponding improvement measures were introduced. Especially, the advantages of wine-making by uncooked materials such as saving energy, reducing pollution, higher brewing efficiency, saving grain etc. were analyzed. Finally, the application foreground of uncooked materials in wine-making was illustrated from the perspective of market and product development and other advantages.