黄酒酿造原料及生产工艺研究现状与展望
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摘要
黄酒的质量取决于酿造原料、酒曲、加工工艺以及酿造环境,不同的酿造原料、酒曲、加工工艺和环境能赋予黄酒不同的品质与风味。本文在检索文献、比较分析新旧版黄酒国标的基础上,介绍了南北地区黄酒酿造原料的差异以及新型功能性黄酒原辅料研发现状,综述了浸米、蒸饭与发酵三个工艺关键环节的最新研究进展,旨在为黄酒技术的创新,功能性、饮料性、国际性黄酒新产品开发提供借鉴及参考。
The quality of Huangjiu depends on its brewing raw materials,fermentation starters,brewing technology,and the brewing environment. Different brewing materials,starters,brewing techniques and environments can give different qualities and flavors of Huangjiu. Based on a large number of literature rsearches and comparative analysis of the new and old version of the Chinese national standard of Huangjiu,this paper introduces the differences in the raw materials of Huangjiu brewed in the north and south regions and the development status of new functional Huangjiu raw materials. It also summarizes the latest research progress in the key processes of rice immersion,steaming and fermention,aims to provide reference for the innovation of Huangjiu technology and the exploitation for new type of Huangjiu which is functional,drinkable,and international.
The quality of Huangjiu depends on its brewing raw materials,fermentation starters,brewing technology,and the brewing environment. Different brewing materials,starters,brewing techniques and environments can give different qualities and flavors of Huangjiu. Based on a large number of literature rsearches and comparative analysis of the new and old version of the Chinese national standard of Huangjiu,this paper introduces the differences in the raw materials of Huangjiu brewed in the north and south regions and the development status of new functional Huangjiu raw materials. It also summarizes the latest research progress in the key processes of rice immersion,steaming and fermention,aims to provide reference for the innovation of Huangjiu technology and the exploitation for new type of Huangjiu which is functional,drinkable,and international.
引文
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[18]Chen L L,Chen Q,He D P,et al.Production of honeysuckle yellow rice wine and study on its stability and anti-oxidation properties[J].Liquor-Making Sci&Tech,2016,(12):47-51.陈丽玲,陈勍,何冬萍,等.金银花黄酒制备工艺及产品稳定性和抗氧化活性研究[J].酿酒科技,2016,(12):47-51.
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[25]Yang C C,Liu D D,Ge D Y,et al.The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose[J].Food and Ferment Ind,2018,44(8):265-270.杨成聪,刘丹丹,葛东颖,等.基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响[J].食品与发酵工业,2018,44(8):265-270.
[26]Liu K,Mao Y G,Li L.Recycling of rice steeping water in yellow rice wine production[J].Liquor-Making Sci&Tech,2017,(7):102-106,114.刘克,毛严根,李丽.米浆水回用工艺研究及其在黄酒生产中的应用[J].酿酒科技,2017,(7):102-106,114.
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[28]Lu Y,Xu Y,Xu W Q,et al.The effect of extruded rice on rice wine and its aroma[J].Food and Ferment Ind,2003,(6):67-71.陆燕,徐岩,徐文琦,等.糯米膨化法对黄酒酿造及其风味的影响[J].食品与发酵工业,2003,(6):67-71.
[29]Xu E B,Wu Z Z,Pan X W,et al.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour[J].Food Chem,2016,197(Pt A):114-123.
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[2]Xin Y W,Sun X S,Tan T T.Current research and development on the nutritional value and health function products of Chinese rice wine[J].Liquor Making,2014,41(1):17-20.信亚伟,孙惜时,谈甜甜.黄酒的营养价值及保健功能产品研发现状[J].酿酒,2014,41(1):17-20.
[3]You H D.Characterization of the difference among Chinese rice wine brewed from different varieties of rice[D].Wuxi:Jiangnan University,2017.油卉丹.不同种类大米黄酒酿造的差异性研究[D].无锡:江南大学,2017.
[4]Wang J G,Wang L X.Discussion on the relationship between rice and rice wine brewing[J].China Brewing,2006,(9):60-63.汪建国,汪陆翔.大米品种和品质与黄酒酿造关系的探讨[J].中国酿造,2006,(9):60-63.
[5]Cheng X X.The correlation research between nutritional compositions in Chinese rice wine and components in raw material of glutinous rice[D].Hangzhou:Zhejiang A&F University,2014.程秀秀.黄酒组成成分与原料糯米营养成分的相关性研究[D].杭州:浙江农林大学,2014.
[6]Guo Z,Li Y,Pang T,et al.Effect of raw materials on taste quality of rice wine[J].China Brewing,2016,35(8):100-103.郭壮,李英,潘婷,等.原料种类对米酒滋味品质影响的研究[J].中国酿造,2016,35(8):100-103.
[7]Shang X L.New making technology and functional component research of millet wine[D].Henan:Henan University of Technology,2014.尚小利.黍米黄酒酿造新技术及功能成分研究[D].河南:河南工业大学,2012.
[8]Wang Z W,Yan F X,Xu J L,et al.Analysis of starch properties and yellow wine flavor from 3 sorghum varieties[EB/OL].Food Science:1-13.http://kns.cnki.net/kcms/detail/11.2206.TS.20180919.1419.180.html王志伟,闫凤霞,徐嘉良,等.3种高粱品种淀粉特性和酿造黄酒的风味品质分析[EB/OL].食品科学:1-13.http://kns.cnki.net/kcms/detail/11.2206.TS.20180919.1419.180.html
[9]Ni L,Lv X C,Huang Z Q,et al.A review of physiological functions and bioactives of rice wine[J].Journal of Chinese Institute of Food Science and Technology,2012,12(3):1-7.倪莉,吕旭聪,黄志清,等.黄酒的生理功效及其生理活性物质研究进展[J].中国食品学报,2012,12(3):1-7.
[10]Wang J G.Research and development of rhodiola health care yellow wine[J].Jiangsu Condiment and Subsidiary Food,2009,26(6):15-17.汪建国.红景天保健养生黄酒的研发[J].江苏调味副食品,2009,26(6):15-17.
[11]Tan H J,Yang Y,Wang T T,et al.Development and production of cordyceps rice wine[J].China Brewing,2010,29(10):193-195.谭红军,杨勇,王婷婷,等.虫草黄酒的研制[J].中国酿造,2010,29(10):193-195.
[12]Li H Z,Chen Z Y,Zhang J G,et al.Study on production process of cordyceps militaris yellow-wine rich in selenium[J].Journal of Ankang University,2015,27(6):71-73.李海洲,陈正余,张京国,等.安康富硒蛹虫草黄酒生产工艺探讨[J].安康学院学报,2015,27(6):71-73.
[13]Huang H S,Wang H P,Bao C.Optimization of fermentation condition for yam rice wine[J].The Food Industry,2015,36(12):8-11.黄和升,王海平,鲍驰.山药黄酒发酵工艺条件优化[J].食品工业,2015,36(12):8-11.
[14]Li R,Miu Y X,Chen Q C,et al.Fermentation technology of Pueraria yellow wine[J].Food Research and Development,2017,38(24):75-78.李蓉,缪园欣,陈清婵,等.葛根黄酒发酵工艺研究[J].食品研究与开发,2017,38(24):75-78.
[15]Mei Z Y,Hu K,Zhang Y,et al.Production of yellow rice wine by pomelo&glutinous rice[J].Liquor-Making Sci&Tech,2017,(5):79-82,92.梅朝阳,胡康,张玉,等.胡柚糯米黄酒工艺的研究[J].酿酒科技,2017,(5):79-82,92.
[16]Lu H B,Zhao H,Tian L,et al.Study on the new technology for brewing of yam wine[J].Food and Ferment Ind,2016,42(1):76-80.陆海波,赵华,田梁,等.怀山药黄酒酿造工艺[J].食品与发酵工业,2016,42(1):76-80.
[17]Xie D M,Gao X,Zhang L,et al.Production of healthcare yellow rice wine by blending with Astragalus membranaceus,Rehmannia glutinosa and Panax ginseng[J].Liquor-Making Sci&Tech,2017,(5):83-87,92.谢杜梅,高霄,张蕾,等.黄芪熟地生晒参勾兑型保健黄酒研究[J].酿酒科技,2017,(5):83-87,92.
[18]Chen L L,Chen Q,He D P,et al.Production of honeysuckle yellow rice wine and study on its stability and anti-oxidation properties[J].Liquor-Making Sci&Tech,2016,(12):47-51.陈丽玲,陈勍,何冬萍,等.金银花黄酒制备工艺及产品稳定性和抗氧化活性研究[J].酿酒科技,2016,(12):47-51.
[19]Compilation of national standards for food hygiene.GB/T 13662-2008.Chinese Rice Wine[S].Beijing:Standards Press of China,2018.国家食品卫生标准汇编.GB/T 13662-2008.黄酒[S].北京:中国标准出版社,2018.
[20]Compilation of national standards for food hygiene.GB/T 13662-2018.Huangjiu[S].Beijing:Standards Press of China,2018.国家食品卫生标准汇编.GB/T 13662-2018.黄酒[S].北京:中国标准出版社,2018.
[21]Mao Q Z.Seriflux of yellow rice wine and its microbe changes and functions[J].Liquor-Making Sci&Tech,2004,(3):73-76.毛青钟.黄酒浸米浆水及其微生物变化和作用[J].酿酒科技,2004,(3):73-76.
[22]Mao Q Z,Chen X D.Research on the surface microorganism in the seriflux of yellow rice wine[J].Jiangsu Condiment and Subsidiary Food,2009,26(3):19-21.毛青钟,陈细丹.黄酒浸米浆水表面微生物的研究[J].江苏调味副食品,2009,26(3):19-21.
[23]Hu J B,Cao H Y,Yang X T,et al.Key techniques and practice in water-saving production of Shaoxing yellow rice wine[J].Liquor-Making Sci&Tech,2017,(3):76-80.胡建波,曹红艳,杨晓婷,等.绍兴黄酒节水生产关键技术与实践[J].酿酒科技,2017,(3):76-80.
[24]Ji Z W,Huang G D,Mao J,et al.Effect of socking time of rice on the equality of Chinese rice wine[J].Food and Machinary,2013,29(1):49-52.姬中伟,黄桂东,毛健,等.浸米时间对黄酒品质的影响[J].食品与机械,2013,29(1):49-52.
[25]Yang C C,Liu D D,Ge D Y,et al.The effect of socking time of glutinous rice on the flavor quality of Chinese rice wine evaluated by GC-MS and electronic nose[J].Food and Ferment Ind,2018,44(8):265-270.杨成聪,刘丹丹,葛东颖,等.基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响[J].食品与发酵工业,2018,44(8):265-270.
[26]Liu K,Mao Y G,Li L.Recycling of rice steeping water in yellow rice wine production[J].Liquor-Making Sci&Tech,2017,(7):102-106,114.刘克,毛严根,李丽.米浆水回用工艺研究及其在黄酒生产中的应用[J].酿酒科技,2017,(7):102-106,114.
[27]Zhu X F,Zhang F J,Yu J S,et al.Analysis of microbial community structure and metabolic characteristics of dominant microbes in rice milk for yellow wine[J].Food Science,2017,38(10):82-86.朱小芳,张凤杰,俞剑燊,等.黄酒浸米水中细菌群落结构及优势菌代谢分析[J].食品科学,2017,38(10):82-86.
[28]Lu Y,Xu Y,Xu W Q,et al.The effect of extruded rice on rice wine and its aroma[J].Food and Ferment Ind,2003,(6):67-71.陆燕,徐岩,徐文琦,等.糯米膨化法对黄酒酿造及其风味的影响[J].食品与发酵工业,2003,(6):67-71.
[29]Xu E B,Wu Z Z,Pan X W,et al.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour[J].Food Chem,2016,197(Pt A):114-123.
[30]Chen J X.Mechanism and industrial process optimization of roasting rice or rice wine using superheated steam[D].Wuxi:Jiangnan University,2014.陈建新.过热蒸汽焙炒黄酒酿造大米机理及其工程优化研究[D].无锡:江南大学,2014.
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