摘要
为了丰富板栗的深加工途径,提高板栗资源开发利用的附加值,以板栗、糯米为原料制备板栗糯米黄酒。通过单因素试验和正交试验优化板栗糯米黄酒液化、糖化和发酵工艺。结果表明,最佳液化工艺为α-淀粉酶用量4 U/g,液化时间25 min;最佳糖化工艺为糖化酶用量250 U/g,60℃糖化3.0 h,糖化醪的还原糖含量为224.32 g/L。最佳发酵工艺条件为酸性蛋白酶用量15 U/g、主发酵温度27℃、主发酵时间9 d、板栗糯米质量比3∶7、酵母接种量1.5‰,该条件下酿制出的板栗糯米黄酒酒精度为14.0%vol、总酸含量4.10 g/L、氨基酸态氮含量0.55 g/L、还原糖含量1.51 g/L、感官品评90.8分。黄酒酒体色泽清亮透明、香味醇香清雅、口感鲜甜醇厚,具有板栗黄酒的独特风格。
In order to enrich the deep processing of chestnut and improve the added value of the development and utilization of chestnut resources,chestnut glutinous rice Huangjiu(Chinese rice wine)was prepared with chestnut and glutinous rice as raw materials.The liquefaction,saccharification and fermentation technology of chestnut glutinous rice Huangjiu were optimized by single factor tests and orthogonal experiments.The results showed that the optimal liquefaction process wasα-amylase addition 4 U/g,and liquefaction time 25 min,the optimal saccharification process was glucoa-mylase addition 250 U/g,saccharification temperature 60℃and time 3.0 h,and the reducing sugar content of saccharification mash was 224.32 g/L.The optimum fermentation technology conditions were as follows:acid protease addition 15 U/g,main fermentation temperature 27℃,time 9 d,mass ratio of chestnut and glutinous rice 3∶7,yeast inoculum 1.5‰.Under these conditions,the alcohol content,total acid content,amino nitrogen content,reducing sugar content and sensory evaluation of the Huangjiu were 14.0%vol,4.10 g/L,0.55 g/L,1.51 g/L and 90.8 points,respectively.The Huangjiu had the unique style of chestnut Huangjiu with clear and transparent color,mellow and elegant aroma,sweet and mellow taste.
作者
谢娟
绍改革
李坚盛
莫小珍
张明星
刘玲
徐学锋
XIE Juan;SHAO Gaige;LI Jiansheng;MO Xiaozhen;ZHANG Mingxing;LIU Ling;XU Xuefeng(College of Food Science,South China Agriculture University,Guangzhou 510642,China;Xi'an Agricultural Technology Extension Center,Xi'an 710007,China)
出处
《中国酿造》
CAS
北大核心
2023年第8期172-178,共7页
China Brewing
基金
广东省自然科学基金(2015A030313401)。
关键词
板栗糯米黄酒
液化
糖化
发酵工艺优化
chestnut glutinous rice Huangjiu
liquefaction
saccharification
fermentation technology optimization
