酿酒高粱籽粒酿造性能的比较

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1、万方数据研究报告中国酿造2012麓搿”期．111．酿酒高粱籽粒酿造性能的比较刘茂柯“2，唐玉明“2，任道群“2，姚万春·一，倪斌3，雷光电3(1．四川省农业科学院水稻高粱研究所生物中心，四川泸州646100；2．泸州市酿酒科学研究所，四川泸州646100；3．泸州老窖股份有限公司，四川泸州646100)摘要：对6种酿酒高粱籽粒的酿造性能进行比较。结果显示，各品种高粱籽粒的饱和吸水量无显著差异。其中3种糯高粱饱和吸水量数值较低、吸水率较快，饱和吸水时间均为8h；而3种粳高粱为12h。润粮过程中，3种糯高粱籽粒的裂口率无差异且均显著低于粳高粱。糖化发酵阶段，各

2、高粱样品的还原糖峰值与到达峰值的时间均有所不同，主要差异在于3种糯高粱还原糖含量在整个糖化期相对较高，液化性能较强，并且在发酵过程中CO：失重量较大。结果表明，供试的6种高粱籽粒酿造性能均有一定差异，3种糯高粱酿造性能较好。关键词：高粱；酿酒；吸水性能；裂口；糖化；液化：发酵中图分类号：Q815文献标识码：A文章编号：0254—5071(2012)11一0111—04BrewingpropertycomparisonbetweenseveralspeciesofsorghumseedLtUMaokel“，TANGYumin91～，RENDaoqunl“，Y

3、AOWanchunl～，NIBin3，LEIGuangdian3f1．BiotechlogyCenter,PJce&SorghumResearchInstitute,SAAS,Luzhou646100,China；2．LuzhouLiquor-MakingScienceInstitute,Luzhou646100,China；3．LuzhouLaojiaoCo．，Ltd．，Luzhou646100,China)Abstract：Thebrewingpropertiesofsixspeciesofsorghumseedwhicharefrequentlyus

4、edinliquor-makingwereinvestigated．Theresultindicates，therewasnosignificantdifferenceinwaterintakecapacityamongtheallspeciesofsorghum．However,thecontentofwaterintakeinthethreespeciesofglutinoussorghumwerenumericallylowerthanthatintheothernon—glutinoussorghums．Inaddition，thethreespe

5、ciesofglutinoussorghumexhibitedahigherlevelsofwaterabsorptionrate，thenecessarytimetOreachsaturationpointWas8h，and12happroximatelyinthenon-glutinoussorghum．Intheprocessofsoakagerespectively，bothofthecleftratioandtheexpansioncoefficientofthreespeciesofglutinoussorghumweresignificant

6、lylowerwhencomparedwiththatdetectedinthenon-glutinoussorghum，andthediscrepancybetweenthoseglutinoussorghumsdidnotreachstatisticalsignificance．Duringthediastaticfermentationperiod，thepeakcontentofreducingsugarandthetimereachingtopeakpointwerebothdifferentaccordingtothevariationofso

7、rghum．However，ahigherlevelofreducingsugarandabetterliquefactionpropertieswereobservedinallspeciesofglutinoussorghum．Theseresultssuggestedthattheliquor-makingperformanceabilityvariedbetweenallspeciesofsorghum，andtheperformanceofthethreespeciesofglutinoussorghHalisbeRer．Keywords：sor

8、ghum；liquor-making；waterintakecap