糯米的不同干燥方式对米酒酿造的影响

该实验探究了烘干、阴干两种不同的干燥方法对糯米的基本理化特性、糊化特性和发酵特性的影响。结果表明，与阴干糯米相比，烘干糯米含水量低1.1%、出饭率高5.9%、粗淀粉含量高1.55%、直链淀粉含量高0.14%。两种糯米淀粉糊化曲线显示，烘干糯米体系整体黏度低于阴干糯米，具有较高的衰减值和回生值，糊化温度略微下降。对比两种糯米31 ℃发酵48 h后酿造的米酒，烘干糯米米酒比阴干糯米米酒总糖含量高59.3%、总酸含量高16.5%，酒精度低2.1%vol。结果表明烘干糯米对比与阴干糯米具有更优良的发酵性能。

Effect of different drying methods of glutinous rice on rice wine brewing

The effects of two different drying methods (dried by grain dryer and dried in the shade) on the basic physical and chemical properties, gelatinization properties and fermentation properties of glutinous rice were investigated. Results showed that compared with the glutinous rice dried in the shade, the moisture of the glutinous rice dried by grain dryer was 1.1% lower, the rice yield was 5.9% higher, the crude starch content was 1.55% higher, and the amylose content was 0.14% higher. The gelatinization curves of the two kinds of glutinous rice starch showed that the overall viscosity of the rice dried by grain dryer was lower than that of the rice dried in the shade, and the gelatinization temperature decreased slightly. Compared with two kinds of rice wine fermented at 31 ℃ for 48 h, the total sugar content of the rice wine dried in the grain dryer was 59.3% higher than that of the rice dried in the shade, the total acid content was 16.5% higher, and the alcohol content was 2.1%vol lower. The results showed that the glutinous rice dried in the grain dryer had better fermentation performance than the rice dried in the shade.