不同糠壳用量糟醅的质构特性与理化指标的相关性研究

该实验将不同比例糠壳添加到糟醅中进行窖外模拟发酵试验，分析了糟醅理化性质和质构特性的相关性。结果表明，糠壳含量对入窖糟醅的质构特性没有显著影响（P＞0.05），不同糠壳含量糟醅在发酵期间的质构特性差异显著（P＜0.05）。随着发酵时间的延长，随着糠壳含量升高，糟醅的硬度、内聚性和回复性增大，黏着性减小，弹性变化不规律；发酵期间糟醅的水分和酸度均增大，淀粉含量降低。通过相关性分析发现，糟醅的水分和酸度与硬度、内聚性、回复性呈显著正相关（P＜0.01），与黏着性呈显著负相关（P＜0.01）；而糟醅的淀粉浓度与硬度、回复性和内聚性呈显著负相关（P＜0.01），与黏着性呈显著正相关（P＜0.01），与弹性无明显相关性；得到入窖糟最佳质构范围：硬度为2 000～2 200 g，内聚性为22%～23%，黏着性为50%～55%，回复性为6%～7%。

Correlation between texture and physicochemical indexes of distilled grains with different bran shell dosage

Different proportions of rice husk were added into distiller's grains to simulate outside cellar fermentation in this study. The correlation between physicochemical properties and texture properties of grains was analyzed. The results showed that the rice husk content had no significant effect on the texture characteristics of fermented grains (P＞0.05). The texture characteristics of fermented grains with different rice husk content were significantly different during fermentation (P＜0.05). With fermentation time prolonged, and with the increase of rice husk content, the hardness, cohesiveness and resilience of fermented grains increased with the extension of fermentation time, while the adhesiveness decreased and springiness varies irregularly. In terms of physical and chemical properties, the water content and acidity of grains increased during fermentation, starch concentration decreased. The correlation analysis showed that the moisture and acidity of grains were positively correlated with hardness, cohesiveness and resilience (P＜0.01), which was negatively correlated with adhesiveness (P＜0.01), the starch concentration of grains was negatively correlated with hardness, resilience and cohesiveness (P＜0.01), and positively correlated with adhesiveness (P＜0.01), but not with springiness. The optimum texture range of fermented grains was obtained as follows: hardness 2 000 -2 200 g, cohesiveness 22%-23%, adhesiveness 50%-55%, and resilience 6%-7%.