水稻品種苗栗1號釀製甜酒釀發酵過程中之生化變化

稻米爲臺灣主要農產品之一，水稻品種之支鏈澱粉、直鏈澱粉、蛋白質、脂質含量不同，所釀製之酒類品質亦有所差異。經由根黴菌與酵母菌之純菌培養，來探討不同品種之水稻釀製甜酒釀發酵過程中之生化變化。發酵168小時内，隨著時間增加，澱粉逐漸被澱粉酶分解，還原糖呈現增加之趨勢。酸鹼値（pH）由6.7〜6.44在24小時内驟降而後維持在pH 3.5〜3.9之間，可滴定酸度、酒精含量及水分含量皆逐漸升高。台中在來1號（Taichung Native 1，TN1）其還原糖增加之趨勢較爲和緩，台中糯70號（Taichung Waxy 70，TCW70）還原糖則一直維持在550 μg/ml之上，而苗栗1號（Miaoli 1，ML1）在發酵120小時内，其還原糖生成量與台中糯70號並無顯著差異。可滴定酸部分，在發酵168小時之後，台秈糯2號（Tai Sen Waxy 2，TSW2）及台中糯70號皆顯著低於台中在來1號與苗栗1號。發酵36小時後，酒精生成量约4〜5%，實驗後期生成漸趨平緩。

關鍵字

甜酒釀；根黴菌；糖化；生化變化

並列摘要

Rice is an important kind of crop products in Taiwan, with different contents of amylose, amylopectin, protein and lipid among different cultivars. In this research, we studied on the biochemical changes in fermentation process of Lao-chao with different rice cultivars via the pure culture of Rhizopus and yeast. After 168 hours of fermentation, starch was gradually degraded by amylase with time and the content of reducing sugar thus increased. Moreover, the pH value drastically dropped from 6.7-6.44 to 3.5-3.9 in 24 hours and kept in this range thereafter, while titrable acidity, alcohol content and moisture content gradually increased. However, in Taichung Native 1 (TN1), the content of reducing sugar increased in a milder tendency. The content of reducing sugar kept above 550 μg/ml in Taichung Waxy 70 (TCW70), and there was no significant difference compared with the one in Miaoli 1 (ML1) in 120 hours of fermentation. After 168 hours of fermentation, titrable acidity in Tai Sen Waxy 2 (TSW2) and TCW70 was significantly lower than TN1 and ML1. Alcohol content reached about 4-5% after 36 hours of fermentation and its production became moderate in the late stage of our experiment.

並列關鍵字

Lao-chao ； Rhizopus ； saccharification ； biochemical changes

國際替代計量

水稻品種苗栗1號釀製甜酒釀發酵過程中之生化變化

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