中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
2期
47-50
,共4页
小米醋%液化%糖化%大曲
小米醋%液化%糖化%大麯
소미작%액화%당화%대곡
millet vinegar%liquefaction%saccharification%Daqu
主要研究液化方式对小米醋酒精发酵阶段的影响。通过对比试验表明，采用酶法液化糖化后酒精发酵，酒精发酵率要高于采用加入大曲进行发酵的方式。原料采用粉碎后生料发酵酒度高于蒸煮法。采用正交试验，确定热处理温度和时间、液化温度和时间的最佳条件，即加热至65℃保温15 s，65℃保温液化30 min，酒精发酵率达到80．14％。与传统工艺相比，通过采用短时热处理和液化可达到较理想的发酵效果，同时降低能耗。
主要研究液化方式對小米醋酒精髮酵階段的影響。通過對比試驗錶明，採用酶法液化糖化後酒精髮酵，酒精髮酵率要高于採用加入大麯進行髮酵的方式。原料採用粉碎後生料髮酵酒度高于蒸煮法。採用正交試驗，確定熱處理溫度和時間、液化溫度和時間的最佳條件，即加熱至65℃保溫15 s，65℃保溫液化30 min，酒精髮酵率達到80．14％。與傳統工藝相比，通過採用短時熱處理和液化可達到較理想的髮酵效果，同時降低能耗。
주요연구액화방식대소미작주정발효계단적영향。통과대비시험표명，채용매법액화당화후주정발효，주정발효솔요고우채용가입대곡진행발효적방식。원료채용분쇄후생료발효주도고우증자법。채용정교시험，학정열처리온도화시간、액화온도화시간적최가조건，즉가열지65℃보온15 s，65℃보온액화30 min，주정발효솔체도80．14％。여전통공예상비，통과채용단시열처리화액화가체도교이상적발효효과，동시강저능모。
The effect of liquefaction on alcohol fermentation stage of millet vinegar is studied in this pa-per.The alcohol fermentation rate by using enzymatic liquefaction and saccharification methods is higher than that by Daqu method.The alcohol content of pulverized millet is higher than that of steamed millet.The optimal conditions for alcohol fermentation stage of millet vinegar are determined by orthogonal experiments,which are as follows:heated to 65 ℃,keeping warm for 15 s and thermal liquefaction for 30 min,the alcohol fermentation rate is 77.96%.The ideal fermentation effect can be reached through the method of short-time heating insulation and liquefaction,and the production cost is decreased compared with traditional technology.
