食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 92 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026665

研究报告

白酒固态双边发酵糖化机理及其对发酵过程的影响

  • 高银涛 ,
  • 何璇 ,
  • 余博文 ,
  • 蔡丛菊 ,
  • 陈建新 ,
  • 丁重阳
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  • 1(粮食发酵工艺与技术国家工程实验室(江南大学),江苏 无锡,214122)
    2(江苏泰州梅兰春酒厂有限公司,江苏 泰州,225300)
硕士研究生(陈建新副教授和丁重阳教授为共同通讯作者,E-mail:jxchen@jiangnan.edu.cn; bioding@163.com)

收稿日期: 2021-01-06

  修回日期: 2021-02-15

  网络出版日期: 2021-08-02

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Saccharification mechanism of solid-state fermentation of Chinese Baijiu and its influence on fermentation process

  • GAO Yintao ,
  • HE Xuan ,
  • YU Bowen ,
  • CAI Congju ,
  • CHEN Jianxin ,
  • DING Zhongyang
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology (Jiangnan University),Wuxi 214122,China)
    2(Meilanchun Distillery Co.Ltd.,Taizhou 225300,China)

Received date: 2021-01-06

  Revised date: 2021-02-15

  Online published: 2021-08-02

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摘要

传统白酒生产属于双边发酵过程,控制糖化速率对整个发酵过程有重大影响。通过实验探究了糊化率、温度、酸和酒精等因素对糖化速率的影响和控制方法。结果表明,糊化率、温度和酸对糖化速率影响较大,酒精对糖化速率基本没有影响;通过正交试验确定了粮食最佳的蒸煮工艺为:润水量为粮食质量的90%、润粮时间为180 min、蒸粮时间40 min、润粮温度60 ℃,此条件下糊化率最高,可达61.63%;发酵原料初始糖化酶活力低于120 U/g情况下,改变酒醅初始酶活力可以调节糖化速率并影响酒精的产出速率。该研究为实现白酒双边发酵过程精准控制提供了数据支撑和理论依据。

关键词： 白酒; 双边发酵; 糖化速率; 蒸煮工艺; 扫描电子显微镜

本文引用格式

高银涛 , 何璇 , 余博文 , 蔡丛菊 , 陈建新 , 丁重阳 . 白酒固态双边发酵糖化机理及其对发酵过程的影响[J]. 食品与发酵工业, 2021 , 47(13) : 92 -97 . DOI: 10.13995/j.cnki.11-1802/ts.026665

Abstract

Traditional Chinese Baijiu production is a simultaneous process of saccharification and alcohol fermentation. The rate of saccharification has a significant impact on the entire fermentation process. The effects of gelatinization degree, temperature, acid and alcohol on the saccharification rate were explored. The results showed that gelatinization degree, temperature and acid had a great influence on the saccharification rate, but alcohol had little effect on it. By orthogonal experiments, the optimal cooking conditions for grain were determined as follows: water consumption 90%, initial temperature 60°C, soaking time 180 min, and grain steaming time 40 min. Under the optimized conditions, the gelatinization degree highly reached 61.63%. When the initial glucoamylase activity of fermented grain was lower than 120 U/g, changing the initial enzyme activity of fermented grain could adjust the rate of saccharification and thus affected the rate of alcohol production. The results provided necessary and theoretical basis for precise control in the fermentation of Chinese Baijiu.

Key words： Chinese Baijiu; bilateral fermentation; saccharification rate; optimal stewing process conditions; scanning electron microscope

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