摘要
本试验旨在探讨添加不同比例的花生秧、玉米粉对浓香型白酒糟厌氧发酵营养价值的影响。采用2因素×3水平试验设计,其中白酒糟中花生秧的添加量分别为0、5%和10%(白酒糟鲜重基础),玉米粉的添加量分别为0、2%和4%(白酒糟鲜重基础),共9个组,每组3个重复,且每个组均添加相同比例的乳酸菌。厌氧发酵180 d后进行营养成分检测、康奈尔净碳水化合物-蛋白质体系(CNCPS)和发酵品质感官评定。结果表明:1)添加花生秧显著降低了白酒糟的水分、粗蛋白质、酸性洗涤木质素、中性洗涤不溶粗蛋白质、粗灰分、中速降解蛋白质、慢速降解蛋白质和不可降解碳水化合物含量(P<0.05),显著提高了碳水化合物、快速降解碳水化合物、非结构性碳水化合物和快速降解蛋白质含量(P<0.05);添加玉米粉显著降低了白酒糟的水分、中性洗涤不溶粗蛋白质、酸性洗涤纤维、酸性洗涤木质素、不可降解碳水化合物和慢速降解蛋白质含量(P<0.05),显著提高了可溶性粗蛋白质、淀粉和中速降解碳水化合物含量(P<0.05);花生秧和玉米粉二者交互效应显著降低了白酒糟的粗蛋白质、非蛋白氮和中速降解蛋白质含量(P<0.05)。2)添加花生秧和玉米粉提高了白酒糟厌氧发酵体系的感官评分,其中添加5%花生秧和4%玉米粉的感官评定最优。综上所述,白酒糟中添加10%花生秧和4%玉米粉提升浓香型白酒糟营养价值的效果最好,添加5%花生秧和4%玉米粉可以改善白酒糟的发酵品质。
This experiment was conducted to investigate the effects of adding different proportions of peanut seedlings and corn flour on the nutritional value of anaerobic fermentation of highly flavored type Baijiu distiller’s grains.A two-factor×three-level experimental design was adopted,in which the supplemental levels of peanut seedlings in Baijiu distiller’s grains were 0,5%and 10%(Baijiu distiller’s grains fresh weight basis),and the supplemental levels of corn flour were 0,2% and 4%(Baijiu distiller’s grains fresh weight basis),respectively.There were 9 groups with 3 replicates in each group,and the same proportion of lactic acid bacteria was added in each group.After 180 days of anaerobic fermentation,the nutrient composition analysis,Cornell net carbohydrate protein system(CNCPS)and fermentation quality sensory evaluation were performed.The results show as follows:1)adding peanut seedlings significantly decreased the contents of moisture,crude protein,acid detergent lignin,neutral detergent insoluble crude protein,ash,medium rate degraded protein,slow rate degraded protein and non-degradable carbohydrate in Baijiu distiller’s grains(P<0.05),while significantly increased the contents of carbohydrate,fast rate degraded carbohydrate,non-structural carbohydrate and fast rate degraded protein(P<0.05).Adding corn flour significantly decreased the contents of moisture,neutral detergent insoluble crude protein,acid detergent fiber,acid detergent lignin,non-degradable carbohydrate and slow rate degraded protein in Baijiu distiller’s grains(P<0.05),while significantly increased the contents of soluble crude protein,starch and medium rate degraded carbohydrate in Baijiu distiller’s grains(P<0.05).The interaction effect of peanut seedling and corn flour significantly reduced the contents of crude protein,non-protein nitrogen and medium rate degraded protein in Baijiu distiller’s grains(P<0.05).2)Adding peanut seedlings and corn flour improved the sensory scores of the anaerobic fermentation system of Baijiu
作者
陈煜
韦艳群
李顺豪
尹梦丽
左福元
黄文明
CHEN Yu;WEI Yanqun;LI Shunhao;YIN Mengli;ZUO Fuyuan;HUANG Wenming(Chongqing Beef Cattle Engineering Technology Research Center,School of Animal Science and Technology,Southwest University,Chongqing 402460,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第4期2690-2701,共12页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
重庆市技术创新与应用发展专项重点项目(cstc2021jscx-tpyzxX0014)。
关键词
浓香型酒糟
厌氧发酵
营养价值
CNCPS
highly flavored type Baijiu distiller’s grains
anaerobic fermentation
nutritional value
CNCPS
