摘要
以藜麦为原料,选用DE值、还原糖、酒精度、口感为指标,对藜麦发酵液生产过程中液化、糖化、发酵工艺进行研究,采用单因素试验和正交试验优化不同因素对藜麦发酵液生产过程中液化、糖化、发酵过程的影响。结果表明,最优液化条件为:pH 6.5、液化温度60℃、液化时间2.5 h、α-淀粉酶添加量0.15%;最优糖化条件为:pH 5.0、糖化温度60℃、糖化时间3 h、糖化酶添加量1.5%;最优发酵条件为:pH 4.5、发酵温度32℃、发酵时间72 h、酵母菌添加量0.10%,在此工艺条件下,发酵液的酒精度达到最大,发酵液口感最佳。
Quinoa as raw materials,research the factors which liquefaction,saccharification and fermentation technology in the production of quinoa fermentation after choosing DE values,reduced sugar,alcohol and taste as the experiment index.The different factors which affected quinoa fermentation were investigated by single factor and orthogonal experiments.The results showed that the optimum conditions of liquefaction were as follows:PH was 6.5,temperature was 60 ℃,time was 2.5 hours,α-amylase addition was 0.15%.The optimum conditions of saccharification were as follows:PH was 5.0,temperature was 60 ℃,time was 3 hours,glucoamylase addition was1.5%.The optimum conditions of fermentation were as follows:PH was 4.5,temperature was 32 ℃,time was 72 hours,yeast addition was0.10%.Under these this conditions,the alcoholic degree of fermentation had the highest and the fermented liquid had the best taste.
作者
朱超
ZHU Chao(China Light Industry Liquor Bio-brewing Engineering Technology Research Center Suqian,Jiangsu 223800,Jiangsu,China)
出处
《酿酒》
CAS
2022年第3期97-100,共4页
Liquor Making
关键词
藜麦
发酵
液化
糖化
quinoa
fermentation
liquefaction
saccharification
