食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 72 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039089

研究报告

冠突散囊菌对高粱酒酿造过程糖化效率的促进作用与原理

  • 赵千慧 ,
  • 周慧玲 ,
  • 秦洋
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(邵阳学院,生态酿酒新技术与应用湖南省高校重点实验室,湖南 邵阳,422000)
第一作者：硕士研究生(秦洋讲师为通信作者,E-mail:466031343@qq.com)

收稿日期: 2024-03-05

  修回日期: 2024-04-16

  网络出版日期: 2024-08-21

基金资助

湖南省自然科学基金项目(2022JJ50199);湖南省普通高等学校科技创新团队支持资助项目(湘教通[2023]233号);邵阳学院2023年研究生科研创新项目(CX2023SY043)

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Study on saccharification promoting of the sorghum Baijiu by Eurotium cristatum and its mechanism

  • ZHAO Qianhui ,
  • ZHOU Huiling ,
  • QIN Yang
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China)

Received date: 2024-03-05

  Revised date: 2024-04-16

  Online published: 2024-08-21

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摘要

随着消费者对白酒品质与产量的需求日益增加,提高纯粮固态白酒出酒率已成为酿酒行业面临的首要问题。冠突散囊菌(Eurotium cristatum)可分泌淀粉酶,但目前未被应用于白酒糖化领域。本文以提高固态白酒糖化效率为目的,利用E.cristatum酿制高粱白酒,并采用发酵动力学方法优化确定E.cristatum的最佳添加量并延长糖化周期,从而提高出酒率与粮食利用率。对添加E.cristatum酿造后的酒糟淀粉进行直链淀粉含量测定、X射线衍射(X-ray diffraction,XRD)、扫描电子显微镜(scanning electron microscope,SEM)、凝胶渗透色谱(gel permeation chromatography,GPC)检测,揭示E.cristatum对高粱淀粉糖化促进作用的原理。结果表明,E.cristatum具有促进高粱白酒糖化发酵的作用,当菌液添加量为15%(m/m)时糖化效率达到 (23.25±1.25) g/100 g的最高值。实验组直链淀粉与小分子淀粉含量增加、结晶区被进一步水解、淀粉分子表面凹凸斑驳、布满孔洞,从分子水平说明了E.cristatum对高粱酒醅的糖化促进过程。因此E.cristatum对高粱白酒酿造的糖化过程有促进作用,具备应用于高粱酒酿造领域的科学性与可行性,同时具有良好的商业价值。

关键词： 冠突散囊菌; 高粱酒; 协同糖化; 淀粉; 糖化原理

本文引用格式

赵千慧 , 周慧玲 , 秦洋 . 冠突散囊菌对高粱酒酿造过程糖化效率的促进作用与原理[J]. 食品与发酵工业, 2024 , 50(15) : 72 -78 . DOI: 10.13995/j.cnki.11-1802/ts.039089

Abstract

As the growing demand on yield and quality of Chinese Baijiu, it has been key issue to promote the liquor yield.It finds that Eurotium cristatum has the ability to secrete amylase, but it has not been used in the saccharification of Baijiu.To improve the saccharification efficiency of Chinese Baijiu.Involve E.cristatum in the brewing of sorghum Baijiu, so as to increase the liquor yield and grain utilization rate.The fermentation kinetics method was used to optimize the addition of E.cristatum and prolong the saccharification cycle.Through analyzing the content of amylose, GPC, SEM, and XRD of the fermented sorghum starch by E.critatum and control group respectively, revealed the mechanism of promoting sorghum starch saccharification by E.cristatum.The results showed that E.cristatum could promote the saccharification fermentation of sorghum liquor.The highest saccharification efficiency of (23.25±1.25) g/100 g was achieved when the E.cristatum suspension added was 15% (m/m).In the experimental group, the content of amylose and small molecule starch increased, molecular weight decreased, and structure obviously changed and the crystallization zone was hydrolyzed.The surface of starch particles was mottled and porous, which explains the promotion process of E.cristatum on sorghum starch saccharification at the molecular level.Therefore, E.cristatum could promote the saccharification process of sorghum Baijiu.Its application in sorghum liquor is scientific and feasible, and has high commercial value.

Key words： Eurotium cristatum; sorghum liquor; synergistic saccharification; starch; saccharification mechanism

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