食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 48 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042616

甜酒糟对高温大曲糖化能力的强化作用及其在末轮次酱酒发酵中的应用

  • 周慧玲 ,
  • 秦洋 ,
  • 赵千慧
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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: 2025-03-05

  修回日期: 2025-05-27

  网络出版日期: 2025-11-03

基金资助

湖南省研究生科研创新立项不资助项目(LXBZZ2024397);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);中央引导地方发展资金项目(2024ZYC029)

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Reinforcing effect of sweet wine lees on saccharification ability of high-temperature Daqu and its application in final round of Jiangxiangxing Baijiu fermentation

  • ZHOU Huiling ,
  • QIN Yang ,
  • ZHAO Qianhui
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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: 2025-03-05

  Revised date: 2025-05-27

  Online published: 2025-11-03

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摘要

酱香型白酒历史悠久,具有多轮次发酵和蒸煮特点。七轮次发酵后,末轮次酒醅残余淀粉利用率低,糖化效率低。大小曲联用技术可提高白酒的糖化能力,甜酒糟可视为甜酒曲中糖化微生物的活化以及扩培产物,其中富含的米根霉等微生物被证实有分泌淀粉酶的能力,但目前甜酒糟还未被应用于末轮次酱酒糖化领域。该文旨在探讨甜酒糟和甜酒曲对高温大曲糖化能力的强化作用从而提高末轮次酱酒的糖化效率和粮食利用率。该研究优选合适的甜酒糟和甜酒曲添加量,并将其应用于末轮次酱酒醅发酵,对酿造后的酒醅淀粉进行直链淀粉含量、X射线衍射、扫描电子显微镜、凝胶渗透色谱检测,揭示甜酒糟对酒醅淀粉的促进作用。结果表明,7 g/50 g甜酒糟和3.5 g/50 g甜酒曲为最佳添加量。模拟末轮次酱酒发酵实验显示,甜酒糟显著提升糖化效率,残余淀粉消耗量较空白组提高15.38%,还原糖生成量增加12%。甜酒糟强化组的小分子质量淀粉含量增加,淀粉结晶度降低、淀粉颗粒表面裂痕和孔洞增多。从分子水平说明甜酒糟对末轮次酱酒醅糖化过程具有促进作用。而甜酒曲强化组作用较弱,残余淀粉消耗量仅提高2.56%。因此,在传统大曲中添加甜酒糟可有效提高末轮次酱酒醅的糖化效率,为淀粉资源的最大化利用提供理论依据。

关键词： 末轮次酱酒醅; 甜酒糟; 甜酒曲; 糖化效率; 淀粉

本文引用格式

周慧玲 , 秦洋 , 赵千慧 . 甜酒糟对高温大曲糖化能力的强化作用及其在末轮次酱酒发酵中的应用[J]. 食品与发酵工业, 2025 , 51(19) : 48 -55 . DOI: 10.13995/j.cnki.11-1802/ts.042616

Abstract

The Jiangxiangxing Baijiu has a long history and is characterized by multiple cycles of fermentation.The final round of Jiangxiangxing Baijiu is limited by low starch utilization and inefficient saccharification.In the past, co-fermentation with Daqu and Xiaoqu could enhance the saccharification capacity of Baijiu, while sweet wine lees can be regarded as an activated state of sweet wine koji.However, sweet wine lees have not been applied in final round of Jiangxiangxing Baijiu.This study aims to improve the saccharification capacity of traditional high-temperature Daqu by sweet wine lees to improve the grain utilization.The appropriate amount of sweet wine lees or sweet wine koji were optimized and then applying them into the final round of Jiangxiangxing Baijiu fermentation.The amylose content, X-ray diffraction, scanning electron microscopy, and gel permeation chromatography were detected to explain the saccharification-enhancing mechanism.Results showed that the sweet wine lees with an addition of 7 g/50 g and the sweet wine koji with an addition of 3.5 g/50 g were optimized as the ideal groups by single-factor experiments.In the final round of Jiangxiangxing Baijiu fermentation, compared with the control group, the sweet wine lees group consumed 15.38% more starch and increased the reducing sugar content by 12%, while the sweet wine koji group only consumed 2.56% more starch compared to the control group, indicating that the effect of sweet wine koji was not significant.In a series of starch experiments, the sweet wine lees group had lower starch crystallinity, smaller molecular weights, and more fragmented particle morphology.These phenomena indicated the mechanism of saccharification ability enhancement by sweet wine lees.This paper reflects that sweet wine lees can significantly improve the saccharification efficiency of fermented sorghum, providing academic support for the utilization of starch resources.

Key words： final round of Jiangxiangxing Baijiu fermented sorghum; sweet wine lees; sweet wine koji; saccharification efficiency; starch

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