PDF(Pubmed)
Abstract：
Sorghum is one of the oldest crops in the world, an important grain crop in northern China, and a major raw material in the liquor-brewing industry. The physicochemical properties, cooking characteristics, and starch quality of sorghum seeds considerably affect the liquor-brewing process.To select suitable sorghums for liquor brewing and to determine the cooking characteristics and starch physicochemical properties of different sorghum varieties, 30 types of sorghum were used in this study, and their compositions were compared; six types of sorghum were further studied for their cooking quality and starch physicochemical and pasting characteristics. Gas chromatography time of flight mass spectrometry was used to analyse the cooking aroma of sorghum seeds. Additionally, scanning electron microscopy, a rapid visco analyser, and a differential calorimetric scanner were used to analyse the microstructure of sorghum starch, starch pasting characteristics, and thermodynamic properties, respectively. The results revealed that the water absorption and saccharification forces of glutinous sorghum were higher than those of japonica sorghum and that the aroma substances were significantly different. Glutinous sorghum starch had high crystallinity, freeze-thaw stability, and enthalpy, thus indicating its structural stability. This study provides a theoretical basis for the selection of wine raw materials in the future.
摘要：
高粱是世界上最古老的农作物之一,是中国北方重要的粮食作物，和白酒酿造行业的主要原料。物理化学性质，烹饪特点，高粱种子的淀粉质量对白酒酿造过程有很大影响。选择适合白酒酿造的高粱,确定不同高粱品种的蒸煮特性和淀粉理化性质,本研究使用了30种高粱，并比较了它们的组成；进一步研究了六种高粱的蒸煮品质和淀粉的理化和糊化特性。采用气相色谱飞行时间质谱分析高粱种子的烹饪香气。此外,扫描电子显微镜，快速粘度分析仪，用差示量热扫描仪分析高粱淀粉的微观结构，淀粉糊化特性,和热力学性质，分别。结果表明，糯高粱的吸水率和糖化力均高于粳型高粱，香气物质差异显著。高粱淀粉具有较高的结晶度,冻融稳定性,和焓，从而表明其结构的稳定性。本研究为今后葡萄酒原料的选择提供了理论依据。
