酿酒用清蒸糠壳质量评价方法与应用

Quality Evaluation Method and Application of Rice Hull Steaming in Baijiu Production

采用层次分析方法研究了影响糠壳清蒸质量的10种因素,并确定了权重,20目筛下物为2.37%,容重为2.37%,夹杂物为2.37%,糠骨力为5.50%,手感为5.50%,色泽为12.33%,气味为34.10%,果胶质为11.82%,多缩戊糖为11.82%,糠醛为11.82%。综合评价糠壳清蒸质量,结果表明,采用蒸糠时间40~50 min,蒸糠温度115~125℃的组合工艺处理的糠壳,均为优良品。该评价方法突破了传统感官评价的主观片面性与局限性,为蒸糠优化工艺提供理论依据。

The Analytic Hierarchy Process(AHP)was used to study 10 factors that affect the quality of rice hull steaming.the 20 mesh sieve was 2.37%,the bulk density was 2.37%,the inclusion was 2.37%,the bran bone strength was 5.50%,the hand feel was 5.50%,the color was 12.33%,the odor was 34.10%,the pectin was 11.82%,the pentose was 11.82%,and the furfural was 11.82%.The comprehensive evaluation of the steaming quality of rice hull shows that the rice hull treated with a combination process of steaming time of 40-50 minutes and steaming temperature of 115-125℃are all excellent products.This evaluation method breaks through the subjective one-sidedness and limitations of traditional sensory evaluation,providing a theoretical basis for optimizing the process of steaming rice hull.