充氮气调对高粱酿酒品质的影响研究

摘要

在不同储藏温度下,以常规储藏条件为对照,研究了90％ N2和98％N2两个氮气浓度随着时间延长对高粱酿酒品质的影响.结果表明:充氮气调可预防高粱生虫,90％N2即有良好的防虫效果；温度对高粱淀粉含量影响较小,但虫害会消耗大量淀粉,而气调则可保持储藏过程中淀粉含量相对稳定,180 d后为74％左右；储藏方式对高粱粗蛋白含量影响不明显;温度对α-淀粉酶的活性影响较大,30℃左右为其最适温度,充氮气调可保证储藏过程中高粱籽粒α-淀粉酶的活性在适当范围(0.15～0.20U)内稳定；储藏初期籽粒内部有还原糖的积累,α-淀粉酶及呼吸作用导致还原糖含量先升高,稳定一段时间后缓慢下降,气调储藏时还原糖含量与α-淀粉酶活性及淀粉的含量变化保持一致.%Taking the conventional storage as reference, we studied the effects of controlled atmosphere storage with 90% N2 and 98% N2 on the fermentation quality of sorghum at different storage temperatures. The results showed that the controlled atmosphere storage with N2 could prevent pests, and 90% N2 had better effect; temperature had little influence on the starch content of sorghum, but pests could consume a large amount of starch; controlled atmosphere storage could keep relatively constant starch content in the storage process, and the starch content was about 74% after 180 days; the storage manner had no obvious effects on the crude protein content of sorghum; temperature had large effect on the activity of α-amylase; the proper temperature was about 30℃; and the controlled atmosphere storage with N2 could keep a stable activity of a-amylase in sorghum kernel in a proper range (0.15 to 0.20 U). At the early storage period, the reducing sugar in sorghum kernel accumulated; the content of reducing sugar increased due to the action of a-amylase and respiration, then decreased slowly after stabilizing for a period of time. During controlled atmosphere storage, the content of reducing sugar was kept consistent with the a-amylase activity and the starch content.