芝麻香型丢糟酒实验室生产模型的建立
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摘要
该研究针对目前芝麻香型丢糟酒的生产过程设计相应的实验室模型并通过工厂实验予以佐证。采用高效液相色谱和改进Megazymes法检测样品中的残淀粉、含酒量等关键指标,并通过多重比较法评价模型的合理性和稳定性。结果表明,实验室模型-1能准确预测丢糟酒成熟酒醅的含酒量和残淀粉,为设计和优化针对芝麻香型丢糟酒的特种生物制剂提供快捷有效的预测手段;同时实验室模型-2也揭示了物料的均匀混合和酵母的活力对残葡萄糖、淀粉利用率和出酒率的显著影响。
The experimental model based on the process of sesame-flavor Baijiu made by distiller's grains was established and verified by industrial scale experiments. The starch content, alcohol content and other important indexes in distiller's grains were determined by HPLC and improved megazyme method. Then Tukey HSD was used to test the reasonability and stability of experimental model. Results showed that the experimental model 1 can exactly forecast the starch and alcohol content in mature distiller's grains, which will provide an effective forecast tool in designing and optimizing complex biological agents focus on sesame-flavor Baijiu by distiller's grains. At the same time, experimental model 2 also indicated that the uniform mixing of materials and the yeast activity had significant effect on residual glucose, starch utilization ratio and liquor yield.
The experimental model based on the process of sesame-flavor Baijiu made by distiller's grains was established and verified by industrial scale experiments. The starch content, alcohol content and other important indexes in distiller's grains were determined by HPLC and improved megazyme method. Then Tukey HSD was used to test the reasonability and stability of experimental model. Results showed that the experimental model 1 can exactly forecast the starch and alcohol content in mature distiller's grains, which will provide an effective forecast tool in designing and optimizing complex biological agents focus on sesame-flavor Baijiu by distiller's grains. At the same time, experimental model 2 also indicated that the uniform mixing of materials and the yeast activity had significant effect on residual glucose, starch utilization ratio and liquor yield.
引文
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[5]王先桂,曾丹,郭坤亮.传统十种芝麻香型骨架成分的亲缘分析[J].中国酿造,2013,32(9):82-87.
[6]张彬,武金华,陈建文,等.芝麻香型白酒丢糟的再利用研究[J].酿酒,2012(7):50-52.
[7]赵金松,罗惠波,吴士业,等.糖化酶在清香型小曲酒生产中的应用[J].食品科技,2006,31(3):94-95.
[8]岳德宏.阿米诺酶在浓香型大曲酒生产工艺中的应用[J].邵阳学院雪报:自然科学版,2002,15(1):39-40.
[9]李季鹏.淀粉酶、蛋白酶在芝麻香型白酒中的应用[D].济南:济南大学,2013.
[10]陈喆,杨健,钟霞,等.Na OH-过氧乙酸预处理白酒丢糟多酶复配糖化研究[J].中国酿造,2012,31(11):49-54.
[11]张志刚,吴生文,陈飞.大曲酶系在白酒生产中的研究现状及发展方向[J].中国酿造,2011,30(1):13-16.
[12]陈美竹,邱树毅,胡宝东,等.酱香型白酒酿造体系中酵母菌的研究进展[J].中国酿造,2015,34(6):5-10.
[13]游玲,周黎军,罗刚,等.2株纤维素降解细菌处理白酒丢糟的应用特性[J].食品研究与开发,2014,35(8):5-8.
[14]王祥余,刘杰,田小敏,等.浓香型白酒丢糟酒生产的实验室模型建立[J].食品研究与开发,2016,37(16):96-99.
[15]王晨波,秦蓝,赵莉娜.常用色度仪测量结果的初步比较[J].现代食品,2016(3):115-119.
[16]信春晖,马冬梅,王万伟,等.白酒酿造浅说(一)[J].酿酒,2014(6):32-38.
[17]周瑞平,游玲,陈云宗,等.多粮兼香型白酒窖内发酵动态变化初探[J].食品工业科技,2012,33(18):214-216,396.