摘要
采用汽爆技术,对白酒酿造原粮在0.00875 s内实现瞬时糊化。通过对粮粒汽爆的水分、压力等重要参数调控,优化汽爆后粮粒的膨胀率、哑籽率、焦糊率等指标;采用多粮按特定比例混合汽爆技术,避免大米汽爆后结饼粘连、哑籽粮重爆时出现焦糊的现象;通过冷冻切片,从微观结构比较汽爆对不同粮粒淀粉熟化的影响;对比汽爆粮、蒸煮粮在堆积前后的感官特征变化,以及堆积过程中的升温趋势,确定汽爆粮在白酒酿造中的应用效果。
With steam explosion technology, instant gelatinization of grains within 0.00875 s was achieved. Through regulation of important parameters including water content and pressure, the expansion rate, failure rate and parching rate of the grains after steam explosion were optimized. The proportion of different types of grains was optimized to avoid adhesion and parching. The effects of steam explosion on the micro structure of grains were studied by using frozen section technology. Through comparison of the sensory characteristics of grains treated by steam explosion and by steaming, and their temperature changing trends in the stacking process,the application effect of steam explosion technology in the production of Baijiu was evaluated.(Trans. by HUANG Xiaoli)
出处
《酿酒科技》
2017年第11期17-25,共9页
Liquor-Making Science & Technology
关键词
白酒酿造
粮食
汽爆
压力
特性
liquor-making
grains
steam explosion
pressure
characteristics
