天门冬新型米酒的酿造及其品质分析
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摘要
以天门冬和糯米为主要原料,酿造一种新型复合米酒。通过单因素和正交试验优化,确定了复合米酒的最佳工艺参数为:天门冬、糯米物料比为1∶9(g∶g),分别蒸煮糊化后,加入1%安琪风味型酒曲,料水比1∶1(g∶m L),30℃发酵5 d。按此工艺条件制得的天门冬米酒酒精度为8. 8%vol,总酸7. 2 g/L,总糖126. 6 g/L,还原糖25. 4 g/L,氨基酸态氮494. 6 mg/L,生物胺总量4. 85 mg/L,酒质清亮透明,具有明显天门冬香和米酒香;酒体圆润丰满,优雅协调。通过抗氧化试验,测定天门冬米酒清除羟基自由基·OH清除率为15. 23%,超氧阴离子O2-·清除率为18. 28%,均高于不含天门冬的普通米酒,验证了天门冬米酒具有较强的自由基清除能力和还原能力,抗氧化性较好。天门冬米酒中氨基酸总量比不含天门冬的普通米酒高出62%,达到1 721. 642nmol/m L,构成了天门冬米酒的特色营养成分。
Taking Asparagus and glutinous rice as main raw materials,a new type of compounded rice wine was brewed. The processing parameters were optimized by single factor experiments and orthogonal experiments as follows:the ratio of asparagus to glutinous rice was 1∶ 9(g∶ g). After cooking and gelatinization,1% angel flavored wine was added with the ratio of material to water was 1∶ 1,followed by fermenting at 30 ℃ for 5 d. The aspartame rice wine prepared according to the optimal processing condition had 8. 8% vol alcohol,7. 2 g/L total acid,126. 6 g/L total sugar,25. 4 g/L reducing sugar,494. 6 mg/L amino acid nitrogen,and 4. 85 mg/L total biogenic amines. The wine was clear and transparent with obvious asparagus fragrance. The wine body was round,plump,and elegant. Through antioxidant experiments,the scavenging rate of ·OH in asparagus rice wine was 15. 23%,and the clearance rate of superoxide anions was 18. 28%,which was higher than that of ordinary rice wine without asparagus. It was verified that asparagus rice wine had stronger free radical clearance ability,reducing ability,and good anti-oxidant ability.The total amounts of amino acids in asparagus rice wine reached 1 721. 642 nmol/m L,which was 62% higher than that in ordinary rice wine without asparagus. Additionally,this constituted the unique nutritional ingredients of asparagus rice wine.
Taking Asparagus and glutinous rice as main raw materials,a new type of compounded rice wine was brewed. The processing parameters were optimized by single factor experiments and orthogonal experiments as follows:the ratio of asparagus to glutinous rice was 1∶ 9(g∶ g). After cooking and gelatinization,1% angel flavored wine was added with the ratio of material to water was 1∶ 1,followed by fermenting at 30 ℃ for 5 d. The aspartame rice wine prepared according to the optimal processing condition had 8. 8% vol alcohol,7. 2 g/L total acid,126. 6 g/L total sugar,25. 4 g/L reducing sugar,494. 6 mg/L amino acid nitrogen,and 4. 85 mg/L total biogenic amines. The wine was clear and transparent with obvious asparagus fragrance. The wine body was round,plump,and elegant. Through antioxidant experiments,the scavenging rate of ·OH in asparagus rice wine was 15. 23%,and the clearance rate of superoxide anions was 18. 28%,which was higher than that of ordinary rice wine without asparagus. It was verified that asparagus rice wine had stronger free radical clearance ability,reducing ability,and good anti-oxidant ability.The total amounts of amino acids in asparagus rice wine reached 1 721. 642 nmol/m L,which was 62% higher than that in ordinary rice wine without asparagus. Additionally,this constituted the unique nutritional ingredients of asparagus rice wine.
引文
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[2]韩建春,魏婧,姜帆,等.米酒发酵工艺条件对香气成分的影响[J].东北农业大学学报,2013,44(8):6-13.
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[13]赵明.我国天门冬研究的概况及展望[J].内江师范学院学报,2005,20(6):52-55.
[14] LONG T W. Research on the chemical composition and pharmacology of polygonatum odoratum,rhizoma polygonati and Radix Asparagi[J]. Journal of Inner Mongolia University for Nationalities,2015,30(5):428-430.
[15]李志江,牛广财,李兴革,等.定量描述分析(QDA)在葡萄酒感官评定中的应用研究[J].中国酿造,2009,28(6):158-160.
[16]陈红梅,王沙沙,尹何南,等.不同工艺处理对野生猕猴桃酒品质的影响[J].食品科学,2018,39(4):233-240.
[17]秦伟帅,赵新节,张娜,等. SPME—GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性[J].食品与发酵工业,2012,38(9):146-150.
[18]付中华,薛晓金,田素芳.糊化度的测定方法[J].粮食流通技术,2004(3):27-29.
[19]马耀宏.还原糖测定技术[J].发酵科技通讯,2003,32(1):20-22.
[20] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2009.
[21]张卓睿,郝闯,李玲,等.桤叶唐棣米酒的酿造及抗氧化性研究[J].中国酿造,2016,35(10):184-188.
[22] GB 4789. 2—2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[23]陈智毅,陈聪汉,肖永坚,等.高效液相色谱法测定米酒中生物胺的含量[J].食品科学,2013,34(12):229-233.
[24] YAN J L,QIN S L,TIAN S,et al. Extraction of polysaccharide from Guizhou Radix Asparagi and its andioxidation activity[J]. Hubei Agricultural Sciences,2012,51(7):1 436-1 437.
[25]曾玩娴,刘天质.高效液相色谱法同时测定糯米酒中17种氨基酸[J].酿酒科技,2011(11):120-121.
[26]刘妲.糯米甜酒酿造新工艺的研究[D].柳州:广西工学院,2011.
[27]周强,刘蒙佳,沈立玉,等.发酵条件对黑米酒品质的影响及其发酵工艺优化[J].酿酒科技,2015(10):17-20.
[28]谭娟,黄静,欧立军.天门冬水提液体外抗氧化及抑菌作用观察[J].中成药,2014,36(8):1 753-1 756.
[29]连宾.微生物在酱香型白酒香味物质形成中的作用[J].中国酿造,1997(1):13-14.
[30]孔维锐,郭福宗,周胜,等.产糖化酶根霉菌的分离及其酶学性质研究[J].酿酒科技,2012(9):23-26.
[31]刘达玉,马艳华,王新惠,等.黑米酒的酿造及其品质分析研究[J].食品研究与开发,2012,33(9):86-90.
[2]韩建春,魏婧,姜帆,等.米酒发酵工艺条件对香气成分的影响[J].东北农业大学学报,2013,44(8):6-13.
[3]利勤,包清彬,廖玉琴,等.香米米酒加工工艺研究及理化品质分析[J].粮食与饲料工业,2012(10):13-17.
[4]刘昭明,蒋世云.糯米甜酒发酵过程的生物学特性研究[J].酿酒,2001,28(5):59-62.
[5] PARK K H,LIU Z,PARK C S,et al. Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine[J]. Food Science&Biotechnology,2016,25(3):649-658.
[6] LV X C,HUANG R L,CHEN F,et al. Bacterial community dynamics during the traditional brewing of Wu yi Hong Qu glutinous rice wine as determined by culture-independent methods[J]. Food Control,2013,34(2):300-306.
[7]王加锋,滕佳林,刘珊.天门冬临床应用进展[J].中药与临床,2012,3(4):61-65.
[8]林钰文.中药天冬研究进展[J].海峡药学,2008,20(6):90-93.
[9] MENG Xiangli,QU Fengyu,ZHAO Yujia,et al. Influence of radix asparagi nano-pharmaceutics on antioxidant system of senile mice[J]. Chinese Wild Plant Resources,2005,(2):49-50.
[10] CONG L X,CHEN H S,TAN X Q,et al. Studies on the active constituents of asparagi radix[J]. Natural Product Research&Development,2005(2):128-130.
[11] ZHANG Q,MA M. Determination of polysaccharides from Radix Asparagi[J]. Modern Chinese Medicine,2008(8):18-19.
[12]国家药典委员会.中华人民共和国药典[S].北京:中国医药科技出版社,2010:52.
[13]赵明.我国天门冬研究的概况及展望[J].内江师范学院学报,2005,20(6):52-55.
[14] LONG T W. Research on the chemical composition and pharmacology of polygonatum odoratum,rhizoma polygonati and Radix Asparagi[J]. Journal of Inner Mongolia University for Nationalities,2015,30(5):428-430.
[15]李志江,牛广财,李兴革,等.定量描述分析(QDA)在葡萄酒感官评定中的应用研究[J].中国酿造,2009,28(6):158-160.
[16]陈红梅,王沙沙,尹何南,等.不同工艺处理对野生猕猴桃酒品质的影响[J].食品科学,2018,39(4):233-240.
[17]秦伟帅,赵新节,张娜,等. SPME—GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性[J].食品与发酵工业,2012,38(9):146-150.
[18]付中华,薛晓金,田素芳.糊化度的测定方法[J].粮食流通技术,2004(3):27-29.
[19]马耀宏.还原糖测定技术[J].发酵科技通讯,2003,32(1):20-22.
[20] GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2009.
[21]张卓睿,郝闯,李玲,等.桤叶唐棣米酒的酿造及抗氧化性研究[J].中国酿造,2016,35(10):184-188.
[22] GB 4789. 2—2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[23]陈智毅,陈聪汉,肖永坚,等.高效液相色谱法测定米酒中生物胺的含量[J].食品科学,2013,34(12):229-233.
[24] YAN J L,QIN S L,TIAN S,et al. Extraction of polysaccharide from Guizhou Radix Asparagi and its andioxidation activity[J]. Hubei Agricultural Sciences,2012,51(7):1 436-1 437.
[25]曾玩娴,刘天质.高效液相色谱法同时测定糯米酒中17种氨基酸[J].酿酒科技,2011(11):120-121.
[26]刘妲.糯米甜酒酿造新工艺的研究[D].柳州:广西工学院,2011.
[27]周强,刘蒙佳,沈立玉,等.发酵条件对黑米酒品质的影响及其发酵工艺优化[J].酿酒科技,2015(10):17-20.
[28]谭娟,黄静,欧立军.天门冬水提液体外抗氧化及抑菌作用观察[J].中成药,2014,36(8):1 753-1 756.
[29]连宾.微生物在酱香型白酒香味物质形成中的作用[J].中国酿造,1997(1):13-14.
[30]孔维锐,郭福宗,周胜,等.产糖化酶根霉菌的分离及其酶学性质研究[J].酿酒科技,2012(9):23-26.
[31]刘达玉,马艳华,王新惠,等.黑米酒的酿造及其品质分析研究[J].食品研究与开发,2012,33(9):86-90.