正交试验优化酿酒高粱振荡蒸煮工艺

该研究在单因素试验的基础上，以蒸煮后高粱的感官评分、糊化焓值及总酚含量为评价指标，采用正交试验对高粱振荡蒸煮工艺进行优化。结果表明，最佳振荡蒸煮工艺为蒸煮温度90 ℃，蒸煮时间60 min，振荡频率100 r/min。采用最优振荡蒸煮工艺对高粱处理后，感官评分为16.21分，糊化焓值为13.47 J/g，总酚含量为0.44 mg/g，与传统工艺的感官评分（16.37分）、糊化焓值（13.92 J/g）、总酚含量（0.41 mg/g）无显著差异（P＞0.05）。振荡蒸煮工艺保留总黄酮类（0.22 mg/g）效果显著高于传统蒸煮工艺（0.13 mg/g）（P＜0.05），保留原花色素（0.12 mg/g）能力显著低于传统工艺（0.19 mg/g）（P＜0.05），与传统蒸煮工艺处理后的酚类组成有显著差异（P＜0.05）。

Optimization of oscillating cooking process of brewing sorghum by orthogonal tests

On the basis of single factor tests, using sensory score, gelatinization enthalpy value and total phenol content of cooked sorghum as evaluation indexes, the oscillating cooking process of sorghum was optimized by orthogonal tests. The results showed that the optimal oscillating cooking process was cooking temperature 90 ℃, time 60 min, and oscillation frequency 100 r/min. After the sorghum was treated using the optimal oscillating cooking process, the sensory score was 16.21, the gelatinization enthalpy value was 13.47 J/g, the total phenol content was 0.44 mg/g, and there were no significant difference between the oscillating cooking process and traditional process (16.37, 13.92 J/g, 0.41 mg/g) (P＞0.05). However, the effect of retaining total flavonoids (0.22 mg/g) of the oscillating cooking process was significantly higher than that of the traditional cooking process (0.13 mg/g) (P＜0.05), the ability to retain proanthocyanidins (0.12 mg/g) was significantly lower than that of the traditional process (0.19 mg/g) (P＜0.05), and the phenolic composition was significantly different from that of the traditional cooking process (P＜0.05).