摘要
为提升先糖化后发酵工艺生产高粱黍米黄酒的原料利用率和出酒率,该研究以黍米和高粱为原料,以大曲为糖化剂,以还原糖含量和多酚含量为评价指标,采用单因素试验和响应面试验对高粱黍米黄酒的糖化工艺进行了优化。结果显示,当料液比为1∶1.5、大曲添加量为10%、糖化温度为60℃、糖化时间为24 h时,糖化液中还原糖含量、多酚含量达到最高,分别为(36.90±0.03)g/100 mL和(6.90±0.05)mg/10 mL。以最佳糖化工艺条件获得的糖化液为发酵基质酿造的干型高粱黍米黄酒出酒率为260%。以上研究为高粱黍米黄酒的开发利用提供了数据和技术支撑。
In order to improve the utilization rate of raw materials and the yield of sorghum and millet Huangjiu produced by the process of saccharification followed by fermentation,the saccharification process of sorghum and millet Huangjiu is optimized by single factor test and response surface test with millet and sorghum as the raw materials,Daqu as the saccharification agent,reducing sugar content and polyphenol content as the evaluation indexes.The results show that when the solid-liquid ratio is 1∶1.5,the addition amount of Daqu is 10%,the saccharification temperature is 60℃,and the saccharification time is 24 h,the reducing sugar content and polyphenol content reach the highest of(36.90±0.03)g/100 mL and(6.90±0.05)mg/10 mL respectively.The yield of dry sorghum and millet Huangjiu brewed with the saccharification solution obtained under the optimal saccharification process conditions as the fermentation substrate is 260%.The above research has provided data and technical support for the development and utilization of sorghum and millet Huangjiu.
作者
张婧靖
王启慧
赵港国
赵梦珂
任超
王敏
张伟
贾丽艳
ZHANG Jing-jing;WANG Qi-hui;ZHAO Gang-guo;ZHAO Meng-ke;REN Chao;WANG Min;ZHANG Wei;JIA Li-yan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Huangjiu Industry Technology Innovation Strategic Alliance,Jinzhong 030801,China;Shanxi Yanmenshan Wine Industry Co.,Ltd.,Xinzhou 034200,China)
出处
《中国调味品》
北大核心
2025年第2期141-147,共7页
China Condiment
基金
山西省重点研发计划项目(202302140601016)
国家现代农业产业技术体系建设项目(CARS-06-14.5-A30)
山西省产教融合研究生联合培养示范基地项目(2021JD09)。
关键词
高粱
黍米
还原糖
多酚
糖化工艺
响应面法
sorghum
millet
reducing sugar
polyphenol
saccharification process
response surface method
