CAJ | 학술논문

本文比较了不同直支链淀粉含量的大米、高粱的糊化情况和蒸煮香气，并进行了实验室和窖池发酵试验。结果发现酿酒微生物代谢出的酶既能水解支链淀粉也能水解直链淀粉；同一品种的粮食直链淀粉越高，淀粉结构越紧密，糊化时间越长，粮香越浓；不同品种的粮食淀粉颗粒大小、结构不同，糊化时间也不同。不管是直链淀粉还是支链淀粉，只要糊化得好，出酒率差别不大。
본문비교료불동직지련정분함량적대미、고량적호화정황화증자향기，병진행료실험실화교지발효시험。결과발현양주미생물대사출적매기능수해지련정분야능수해직련정분；동일품충적양식직련정분월고，정분결구월긴밀，호화시간월장，량향월농；불동품충적양식정분과립대소、결구불동，호화시간야불동。불관시직련정분환시지련정분，지요호화득호，출주솔차별불대。
In this paper, by comparing different amylose and amylopectin starch content of pasting and cooking fragrance of rice, sorghum, and pits fermentation test lab. Found that wine out of microbial metabolism enzyme can hydrolysis of starch hydrolysis can also amylose; The same varieties of grain amylose is higher , the closer starch structure, gelatinization, the longer food is sweet grows; Different varieties of starch grain size, grain structure, gelatinization time is also different. Both amylose and amylopectin, well as long as gelatinization, liquor yield.