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1、研究與探討ScienceandTechnologyofFoodIndustry多糧型白酒酒糟成分分析研究*胡偉,陳豫(宜賓學院生命科學與食品工程學院,固態(tài)發(fā)酵資源利用四川省重點實驗室,四川宜賓644000)摘要:測定5個不同酒廠的新鮮多糧型白酒酒糟(丟糟)和不同堆放時間酒糟的9項常規(guī)營養(yǎng)物質(zhì)含量(干物質(zhì)、粗蛋白、粗脂肪、粗纖維、粗灰分、無氮浸出物、粗淀粉、鈣和總磷)。研究結(jié)果表明:5個不同酒廠多糧型白酒酒糟9項常規(guī)營養(yǎng)物質(zhì)含量中存在不同程度的差異,但變異程度較低。多糧型白酒酒糟含有較高的粗纖維(24.06%)、粗灰分(16.74%)、粗淀粉(16.46
2、%)和粗蛋白(14.35%)。隨著堆放時間的增長,多糧型白酒酒糟粗淀粉含量呈現(xiàn)明顯的下降趨勢,粗蛋白、無氮浸出物、鈣和總磷含量呈現(xiàn)緩慢的上升趨勢,粗纖維和粗灰分含量變化不明顯。多糧型白酒酒糟干物質(zhì)、粗纖維和粗灰分的含量均高于米糠、麥麩和其他單糧型酒糟,具有較高的飼用價值。研究結(jié)果可為多糧型白酒酒糟適當合理貯藏和科學綜合利用提供理論依據(jù)。關(guān)鍵詞:多糧型,酒糟,營養(yǎng)物質(zhì)Studyonthecontentsofdistiller’sgrainsofmultiple-grainsHUWei,CHENYu*(CollegeofLifeScience&FoodEn
3、gineeringofYibinUniversity,Soild-StateFermentationResourceUtilizationKeyLaboratoryofSichuanProvince,Yibin644000,China)Abstract:Ninenutrientindexes(drymatter,crudeprotein,crudefat,crudefiber,crudeash,crudestarch,NFE,calciumandphosphorus)ofdistiller’sgrainsofmultiple-grainsin5diff
4、erentwineriesanddifferentstoragetimeweredetermined.Theresearchresultsshowedthatthereweredifferencesinnutrientscontentofdistiller’sgrainsofmultiple-grainsin5differentwineries,nutrientscontenthadarelativelylowvariation.Itwasanalyzedthatthedistiller’sgrainsofmultiple-grainscontains
5、highercrudefiber(24.06%),crudeash(16.74%),crudestarch(16.46%)andcrudeprotein(14.35%).Thecontentofcrudestarchwasdecreasedwiththegrowthofstoragetime.Furthermore,thecontentsofcrudeprotein,NFE,calciumandphosphorusincreasedslowlywiththegrowthofstoragetime.Thecontentofcrudefiberandcru
6、deashwerenochangewiththegrowthofstoragetime.Intheotherhand,thecontentsofdrymatter,crudefiberandcrudeashofdistiller’sgrainsofmultiple-grainswerehigherthanricebran,wheatbrananddistiller’sgrainsofsingle-grain.Theresultscouldprovideevidenceforcomprehensiveutilizationandreasonablesto
7、rageofdistiller’sgrainsofmultiple-grains.Keywords:multiple-grains;distiller’sgrains;nutrient中圖分類號:TS261.2文獻標識碼:A文章編號:1002-0306(2015)02-0118-04doi:10.13386/j.issn1002-0306.2015.02.017多糧型白酒酒糟是以高粱、玉米、小麥、大米和不相同,造成了固態(tài)法發(fā)酵白酒產(chǎn)生的酒糟中營養(yǎng)糯米等為原料經(jīng)過發(fā)酵、蒸餾出酒后殘留的混合固成分種類與含量千差萬別[3]。近年來,國內(nèi)對白酒糟形物,酒糟中含
8、有蛋白質(zhì)、脂肪、纖維素、礦物元素及常規(guī)養(yǎng)分含量的測定較多,但多數(shù)僅分析單一酒廠少量的淀粉等營養(yǎng)