白酒酿造过程中淀粉凝胶特性的变化研究

Study on the Change of Starch Gel Characteristics During Liquor Brewing

为了解酿酒原料在酿造过程中淀粉的变化,分别以高粱、大米为原料,采取小曲白酒工艺进行多轮次发酵,分别测定了不同发酵时期酒醅中的含水量、酸度及淀粉含量,并对其淀粉的凝胶特性进行了对比分析。结果表明,随着发酵的进行,大米、高粱酒醅的含水量增加,酸度和淀粉含量下降。在发酵天数相同、发酵温度不同的条件下,大米和高粱的溶解度和膨润力都随温度的增加而增加。此外,不同发酵天数下的大米和高粱酒醅在相同温度下,溶解度和膨润力均随酒醅发酵天数的增加而降低,其凝胶特性也与溶解度和膨润力呈正相关。通过对酿造过程中淀粉变化情况的研究,能够进一步推动白酒的高效率、高品质生产,具有一定的指导意义和经济价值。

In order to understand the changes of starch in the brewing process of brewing raw materials,sorghum and rice were taken as raw materials for multiple rounds of fermentation by Xiaoqu Baijiu process,and the water content,acidity and starch content of fermented grains during different fermentation periods were determined,and the gelatinization characteristics of starch were analyzed comparatively.The results showed that the water content of rice and sorghum fermented grains increased and the acidity and starch content decreased as fermentation progressed.Under the same number of fermentation days and different fermentation temperatures,the solubility and swelling power of both rice and sorghum increased with increasing temperature.While the solubility and swelling power of rice and sorghum fermented grains under different days of fermentation decreased with the increase of days of fermentation of fermented grains at the same temperature,the gel properties were also positively correlated with the solubility and swelling power.The study of starch changes in the brewing process could further promote the efficient and high-quality production of Baijiu,which had certain guiding significance and economic value.