粳糯高粱蒸煮糊化工艺优化及应用研究

Optimization and application of steaming gelatinization process of japonica and glutinous sorghum

该研究通过单因素及正交试验探究泡粮水温、泡粮时间、蒸煮时间对粳、糯高粱蒸煮糊化的影响,确定最佳蒸煮糊化工艺,并将其应用于酱香型白酒下沙轮次生产中。结果表明,粳高粱的最佳蒸煮糊化工艺为泡粮水温55℃、泡粮时间18 h、蒸煮时间150 min;糯高粱的最佳蒸煮糊化工艺为泡粮水温55℃、泡粮时间2.5 h、蒸煮时间80 min。将最佳蒸煮糊化工艺应用于酿酒大生产后,粳、糯高粱蒸煮黏度适中,内无生芯,含水率分别为(44.49±0.60)%、(42.62±0.37)%,糊化率分别为(30.51±0.73)%、(20.57±0.55)%,符合酱香型白酒下沙轮次生产高粱的标准蒸煮状态;进行堆积发酵和窖内发酵时升温正常,粳高粱堆积发酵最高温度达57.4℃、窖内发酵最高温度达42.5℃;糯高粱堆积发酵最高温度达59.3℃、窖内发酵最高温度达43.5℃。

Effects of soaking grain water temperature,time and steaming time on the gelatinization of japonica and glutinous sorghum were investigated by single factor and orthogonal experiments to determine the optimal steaming gelatinization process,and it was applied in Xiasha(sorghum first added in sauce-flavor Baijiu)production.The results showed that the optimal steaming gelatinization process of japonica sorghum was soaking grain water temperature 55℃,time 18 h and steaming time 150 min.The optimal steaming gelatinization process of glutinous sorghum was soaking grain water temperature 55℃,time 2.5 h and steaming time 80 min.After the optimal steaming gelatinization process was applied on the brewing production,the viscosity of the steamed japonica and glutinous sorghum was moderate,without raw inside,the moisture of japonica and glutinous sorghum was(44.49±0.60)%and(42.62±0.37)%,respectively,and the gelatinization rate was(30.51±0.73)%and(20.57±0.55)%,respectively,which met the standard steaming state of sorghum in Xiasha round of sauce-flavor Baijiu production.The performance of temperature rise was normal in stacking fermentation and pit fermentation,the maximum temperature of stacking and pit fermentation of japonica sorghum reached 57.4℃and 42.5℃,respectively,and glutinous sorghum reached 59.3℃and 43.5℃,respectively.