前处理工艺对白酒原料淀粉利用率的影响

The effect of pre-processing on starch utilization

通过对热水添加量、润粮时间、蒸粮时间、冷却水的添加量4个原料前处理因素试验确定水平点。设计4因素3水平正交试验,优化得出原料淀粉利用率最高的前处理条件为:热水添加量为60%,润粮时间为24 h,蒸粮时间80 min,冷却水添加量为30%,高粱原料淀粉利用率可达到84%。

The horizontal point was determined by the single factor test of the amount of hot water,soaking time,cooking time,and amount of cold water. Three levels of orthogonal test about four factors were designed. The optimized pretreatment conditions for the highest utilization rate of starch were as follows： 60% hot water,24 h of run food time,80 min of steaming time,and 30% cold water,under which condition,starch utilization rate could reach 84%.