In this study, the saccharifying fermented grains (made of Australian sorghum in Fenglin Distillery) was used as the re-search object, the growth and the decline rules of yeasts was investigated by plate colony counting method, sugar-producing rules were explored by Fehling's solution method, and saccharifying enzyme activity rules were explored by DNS clorimetry. Meanwhile, on the basis of the rules mentioned above, the best box-opening temperature and the best saccharifying and bacteria culture conditions of Australian sorghum of different species were explored. The research results suggested that, the number of yeast in the process of saccharification increased firstly and then decreased, the average saccharification time for the maximum amount of yeast was 21.7 h, the average saccharification time for producing a large amount of sugar was 18.4 h. The activity of saccharifying enzyme in the pro-cess of saccharification increased firstly and then decreased. As the saccharification temperature was at 29.3~31.3℃, the correspond-ing glucoamylase activity was at the maximum value (the activity of saccharifying enzymes was mainly related to the temperature of saccharifying grains;in the best growth temperature of yeast and Rhizopus, the enzyme activity reached the maximum). Through com-prehensive analysis of saccharification temperature, reducing sugar, yeast number and glucoamylase activity, the bacteria cul-ture technology of low-temperature box-entry and long-time saccharification (saccharification time not less than 24 h and box-open-ing temperature at 41~44 ℃) was proposed. Besides, the best box-opening temperature and the best box-opening reducing sugar content of Australian sorghum of different species were summed up as follows:42.5℃and 3.2 g/100 mL for Jiujianggang Austra-lian sorghum, 44.0 ℃ and 2.7 g/100 mL for Kangbo Australian sorghum, 43.0 ℃ and 3.0 g/100 mL for Buster Australia sorghum, 43.5℃and 3.6 g/100 mL for Wuhangang Australian sorghum.%以毛铺健康酒业有限公司枫林酒厂机械化酿造澳洲高粱糖化醅为实验材料,采用平板菌落计数法研究酵母菌的消长规律,采用斐林试剂法研究产糖规律,采用DNS比色法研究酒醅糖化酶活力规律,同时偶联上述规律探究出了不同品种澳洲高粱的最佳开箱温度和还原糖及糖化培菌工艺.研究结果表明,糖化过程中酵母菌数量呈先上升后下降的趋势,酵母菌数量达到最大值的平均糖化时间为21.7 h,开始大量产糖的平均糖化时间为18.4 h.在糖化过程中糖化酶活力整体呈先上升后下降的趋势,当糖化温度为29.3~31.3℃时对应的糖化酶活力最大,即糖化酶活力主要与糖化醅温度有关,在酵母菌、根霉菌的最适宜生长温度时,酶活达到最大.偶联糖化温度、还原糖、酵母数及酶活力综合分析,研究出了"低温长时糖化"(低温入箱,糖化时间不得低于24 h,开箱温度41~44℃)的培菌工艺,并得出九江港澳洲高粱的最佳开箱温度为42.5℃,最佳开箱还原糖为3.2 g/100 mL;康博红高粱的最佳开箱温度为44.0℃,最佳开箱还原糖为2.7 g/100 mL;Buster澳洲高粱的最佳开箱温度为43.0℃,最佳开箱还原糖为3.0 g/100 mL;武汉港澳洲高粱的最佳开箱温度为43.5℃,最佳开箱还原糖为3.6 g/100 mL.
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