β-葡聚糖对传统青稞酒发酵的影响
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摘要
探究β-葡聚糖与传统青稞酒发酵间存在的相互影响,为传统青稞酒生产提供科学指导。检测传统青稞酒发酵过程中总糖、β-葡聚糖和乙醇的动态变化及营养成分在青稞酒与酒糟中的分布;采用青稞淀粉和β-葡聚糖模拟酿造工艺并利用显微镜观察β-葡聚糖与淀粉混合发酵物的形态。随发酵时间的延长酒醅总糖先增后减,β-葡聚糖含量逐渐下降,酒精度逐渐上升,部分β-葡聚糖溶入青稞酒而酒糟富集了蛋白质、粗纤维、总糖、β-葡聚糖(8. 42 g/100g)和氨基酸(16 570. 08 mg/100g);模拟工艺中淀粉分解率、还原糖生成量、酒精产量随β-葡聚糖浓度的升高而显著降低(P <0. 05),且β-葡聚糖在酒精发酵过程中被部分降解。β-葡聚糖对淀粉的包裹作用可延缓或抑制酒曲对淀粉的分解,且其浓度越高抑制效果越明显。该研究为传统青稞酒酿造品质的提高和酒糟的高值化利用提供了科学参考。
This research studied the effects of β-glucan on traditional highland barley wine fermentation. The dynamic changes in total sugar,β-glucan,and ethanol during fermentation,as well as the distribution of nutrients in traditional highland barley wine and distiller's grains were investigated. It was found that the total sugar content in the wine cellar increased first and then decreased,the β-glucan content gradually decreased while the alcohol content gradually increased,and some β-glucan dissolved into the highland barley wine with increasing fermentation time. On the other hand,the distiller's grains were enriched with protein,crude fiber,total sugar,β-glucan( 8. 42 g/100 g),and amino acids( 16 570 mg/100 g). Moreover,the starch hydrolysis rate,the level of reducing sugar,and the amount of alcohol produced decreased significantly with increasing β-glucan( P < 0. 05). Besides,β-glucan was partially degraded during alcoholic fermentation. In conclusion,the encapsulation effect of β-glucan on starch delayed or inhibited starch hydrolysis dose-dependently. This study provides a scientific reference for improving the brewing quality of traditional highland barley wine and also for high value utilization of distiller's grains.
This research studied the effects of β-glucan on traditional highland barley wine fermentation. The dynamic changes in total sugar,β-glucan,and ethanol during fermentation,as well as the distribution of nutrients in traditional highland barley wine and distiller's grains were investigated. It was found that the total sugar content in the wine cellar increased first and then decreased,the β-glucan content gradually decreased while the alcohol content gradually increased,and some β-glucan dissolved into the highland barley wine with increasing fermentation time. On the other hand,the distiller's grains were enriched with protein,crude fiber,total sugar,β-glucan( 8. 42 g/100 g),and amino acids( 16 570 mg/100 g). Moreover,the starch hydrolysis rate,the level of reducing sugar,and the amount of alcohol produced decreased significantly with increasing β-glucan( P < 0. 05). Besides,β-glucan was partially degraded during alcoholic fermentation. In conclusion,the encapsulation effect of β-glucan on starch delayed or inhibited starch hydrolysis dose-dependently. This study provides a scientific reference for improving the brewing quality of traditional highland barley wine and also for high value utilization of distiller's grains.
引文
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[14]袁亦舟,张伟国,徐建中.青稞酒曲微生物多样性分析及米根霉制曲条件优化[J].食品与发酵工业,2018,44(5):39-45.
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[17] NY/T 2006—2011谷物及其制品中β-葡聚糖含量的测定[S].北京:中国标准出版社,2011.
[18] GB 5009. 7—2016食品中还原糖的测定[S].北京:中国标准出版社,2016.
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[21] GB 5009. 225—2016酒中乙醇浓度的测定[S].北京:中国标准出版社,2016.
[22] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[23] GB 5009. 124—2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[24]王翔,杨晓燕,张钰萍.侗家奇液酒中游离氨基酸含量测定分析[J].中国酿造,2012,31(2):182-186.
[25]苗雨田,杨悠悠,王浩,等.全自动氨基酸分析仪法测定不同年份黄酒中游离氨基酸的含量[J].食品安全质量检测学报,2015,6(4):1 154-1 161.
[26]齐宁利,龚霄,马丽娜,等.超高效合相色谱法测定火龙果果酒中游离氨基酸的含量[J].食品与发酵工业,2017,43(12):199-204.
[27]杜木英.西藏青稞酒发酵微生物及酿造技术研究[D].重庆:西南大学,2008:54-55.
[28] FUNAMI T,NAKAUMA M,NODA S,et al. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch:Soybean-soluble polysaccharide and gum arabic[J]. Food hydrocolloids,2008,22(8):1 528-1 540.
[29]张继泉,王瑞明,关凤梅,等.玉米秸秆同时糖化发酵生产燃料酒精的研究[J].纤维素科学与技术,2002,10(3):35-39.
[2]王丽华.西藏传统青稞酒的生产菌株选育及生产技术研究[D].重庆:西南大学,2008:10-11.
[3]黄迪宇.青稞酒糟饮料的制备及稳定性研究[D].无锡:江南大学,2017:8-9.
[4]杜木英,伍怡郦,阚建全,等.传统青稞酒发酵过程中化学成分动态变化的研究[J].食品工业科技,2007,28(9):94-98.
[5]邓婧,马小涵,赵天天,等.青稞β-葡聚糖对淀粉体外消化性的影响[J].食品科学,2018,39(10):106-111.
[6]叶海生.β-葡聚糖对啤酒酿造过程的影响及控制[J].啤酒科技,2007(12):47-48.
[7]王异静,杜丽娟,薛洁.青稞酒液态发酵工艺的研究[J].酿酒科技,2008(6):59-61; 64.
[8]王晓芹,刘兴平,秦辉,等.新型青稞酒发酵前淀粉液化及糖化条件的优化研究[J].食品与发酵科技,2015,51(2):77-81; 86.
[9]张杰,曲宗,朗珍,等.拉萨地区传统青稞酒酿造工艺探究[J].中外食品工业,2014(12):1-3.
[10]王雪薇,江伟,孙志伟,等.藏区传统青稞发酵酒的风味特征剖析[J].食品与发酵工业,2018,44(11):286-291.
[11]高文俊.青稞酒重要风味成分及其酒醅中香气物质研究[D].无锡:江南大学,2014:7-8.
[12]马斌,隋超,马长中.林芝青稞酒曲酵母菌的分离鉴定及性能测定[J].中国酿造,2017,36(2):80-84.
[13]孔宇.青稞酒酵母原位代谢特征及组合发酵技术研究[D].无锡:江南大学,2014:8-9.
[14]袁亦舟,张伟国,徐建中.青稞酒曲微生物多样性分析及米根霉制曲条件优化[J].食品与发酵工业,2018,44(5):39-45.
[15]伍怡郦.西藏传统青稞酒发酵技术的研究[D].重庆:西南大学,2006:11-12.
[16]曹妍,杜木英,阚建全,等.多菌种发酵青稞酒化学成分变化研究[J].食品科学,2012,33(11):252-256.
[17] NY/T 2006—2011谷物及其制品中β-葡聚糖含量的测定[S].北京:中国标准出版社,2011.
[18] GB 5009. 7—2016食品中还原糖的测定[S].北京:中国标准出版社,2016.
[19] GB 5009. 9—2016食品中淀粉的测定[S].北京:中国标准出版社,2016.
[20]岳元媛,向文良,张文学,等.白酒发酵糟醅中残余酒精含量检测方法的探讨[J].中国酿造,2005,24(7):55-57.
[21] GB 5009. 225—2016酒中乙醇浓度的测定[S].北京:中国标准出版社,2016.
[22] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[23] GB 5009. 124—2016食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[24]王翔,杨晓燕,张钰萍.侗家奇液酒中游离氨基酸含量测定分析[J].中国酿造,2012,31(2):182-186.
[25]苗雨田,杨悠悠,王浩,等.全自动氨基酸分析仪法测定不同年份黄酒中游离氨基酸的含量[J].食品安全质量检测学报,2015,6(4):1 154-1 161.
[26]齐宁利,龚霄,马丽娜,等.超高效合相色谱法测定火龙果果酒中游离氨基酸的含量[J].食品与发酵工业,2017,43(12):199-204.
[27]杜木英.西藏青稞酒发酵微生物及酿造技术研究[D].重庆:西南大学,2008:54-55.
[28] FUNAMI T,NAKAUMA M,NODA S,et al. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch:Soybean-soluble polysaccharide and gum arabic[J]. Food hydrocolloids,2008,22(8):1 528-1 540.
[29]张继泉,王瑞明,关凤梅,等.玉米秸秆同时糖化发酵生产燃料酒精的研究[J].纤维素科学与技术,2002,10(3):35-39.