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固态生料酿造花椒籽复合米酒工艺优化及关键香气成分分析
张海艳,蒋宾,王琪,刘琨毅,刘倩葶,刘明丽,张正艳
0
(宜宾职业技术学院五粮液技术与工程食品学院,香料植物资源开发与利用四川省高校重点实验室,宜宾 644000;云南农业大学食品科学技术学院/龙润普洱茶学院,昆明 650201)
摘要:
为解决生料法酿造米酒香气单一、滋味不协调等不良现象,采用花椒籽、罗汉果、薄荷等多种原料复合的方法进行米酒酿制,为复合米酒的开发利用提供技术支持。以感官评价与酒精度为考察指标,通过单因素试验及响应面试验确定生料酿造复合米酒适宜的发酵工艺参数。结果表明,在糯米中添加3.0%花椒籽粉、4.0%罗汉果粉、4.0%薄荷叶粉、1.0%生料酒曲及200%的纯净水,28.2℃发酵18 d,可获得感官评价88.9分、酒精度9.05% (vol)的复合米酒。此复合米酒亮白透明、酒香与植物香和谐、口感醇厚,柠檬烯与芳樟醇含量分别为5.79和3.34 mg·L-1,理化卫生指标符合《绿色食品 米酒》标准,较传统方法酿造米酒节约能源10.2%,可为实现工业化生产提供一定理论基础。
关键词:  复合米酒  生料法  发酵  感官评价  酒精度
DOI:10.13610/j.cnki.1672-352x.20201113.001
基金项目:香料植物资源开发与利用四川省高校重点实验室开放基金(2018XLZ007), 中国轻工业浓香型白酒固态发酵重点实验室开放基金(2018JJ020), 固态发酵资源利用四川省重点实验室开放基金(2019GTJ012), 四川工商职业技术学院科研项目(2020NC04)和宜宾职业技术学院科研项目(No.ybzysc18-27)共同资助。
Optimization of solid-state fermentation technology and analysis of key aroma components in Zanthoxylum bungeanum compound rice wine by uncooked material method
ZHANG Haiyan,JIANG Bin,WANG Qi,LIU Kunyi,LIU Qianting,LIU Mingli,ZHANG Zhengyan
(College of Wuliangye Technology and Food Engineering, Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin Vocational and Technical College, Yibin 644000;College of Food Science and Technology/ College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201)
Abstract:
In order to solve the problem of thin aroma and taste inharmonious of rice wine brewed by uncooked material method, Zanthoxylum bungeanum seed, Siraitia grosvenorii, mint and other materials compounding method were used to brew rice wine in order to provide a reference for the development and utilization of high-quality compound rice wine with uncooked material method. Using sensory evaluation and alcohol content as investigation indexes, the optimum fermentation parameters of compound rice wine with uncooked materials method were determined by single factor tests and response surface experiments. The results showed that when 3.0% Zanthoxylum bungeanum seed powder, 4.0% Siraitia grosvenorii powder, 4.0% mint leaves powder, 1.0% koji and 200% pure water were added to glutinous rice, the compound rice wine with 88.9 score of sensory evaluation, and 9.05%(vol) alcohol could be obtained after fermenting for 18 days at 28.2℃. The compound rice wine developed in this experiment has bright white transparency, fragrant with the aroma of plants harmony and mellow taste. The contents of limonene and linalool were 5.79 and 3.34 mg·L-1, respectively, and the physical and chemical indexes and health indicators of the compound rice wine conformed to the standard of "Green food- rice wine", which can save 10.2% energy compared with the traditional way of making rice wine and provide a theoretical basis for industrialized production.
Key words:  compound rice wine  uncooked materials method  fermentation  sensory evaluation  alcohol content

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