Optimization and application of steaming gelatinization process of japonica and glutinous sorghum
Effects of soaking grain water temperature,time and steaming time on the gelatinization of japonica and glutinous sorghum were investigated by single factor and orthogonal experiments to determine the optimal steaming gelatinization process,and it was applied in Xiasha(sorghum first added in sauce-flavor Baijiu)production.The results showed that the optimal steaming gelatinization process of japonica sorghum was soaking grain water temperature 55 ℃,time 18 h and steaming time 150 min.The optimal steaming gelatinization process of glutinous sorghum was soaking grain water temperature 55 ℃,time 2.5 h and steaming time 80 min.After the optimal steaming gelatinization process was applied on the brewing production,the viscosity of the steamed japonica and glutinous sorghum was moderate,without raw inside,the moisture of japonica and glutinous sorghum was(44.49±0.60)％and(42.62±0.37)％,respectively,and the gelatinization rate was(30.51±0.73)％and(20.57±0.55)％,respectively,which met the standard steaming state of sorghum in Xiasha round of sauce-flavor Baijiu production.The performance of temperature rise was normal in stacking fermentation and pit fermentation,the maximum temperature of stacking and pit fermentation of japonica sorghum reached 57.4 ℃ and 42.5 ℃,re-spectively,and glutinous sorghum reached 59.3 ℃ and 43.5 ℃,respectively.
万方数据
维普
