不同酒曲和炒米时间对米酒滋味品质的影响研究
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摘要
分别用5种不同的米酒曲搭配不同焙炒时间的糯米进行米酒的酿制,对米酒的滋味品质、理化性质、色度及澄清度等进行了研究。结果显示:15种不同工艺酿制的米酒酸味、苦味和后味B的强度差异比较大;通过主成分分析发现,以安琪公司米酒曲和焙炒3 min的糯米酿制的米酒滋味最佳;米酒随着焙炒时间的增长颜色加深;理化性质的研究发现15种米酒呈现无规律状态。
Five kinds of rice wine koji and glutinous rice with different roasting time were used to brew rice wine. The taste quality, physicochemical properties, color and clarity were studied. The results showed that the intensity of acidity, bitterness and aftertaste B of rice wine brewed by 15 different processes varied greatly. Principal component analysis found that rice wine made from Angle's rice wine koji and roasted rice for 3 minutes had the best taste. The color of rice wine deepened as the baking time increased. The physicochemical properties of 15 kinds of rice wine showed irregular state.
Five kinds of rice wine koji and glutinous rice with different roasting time were used to brew rice wine. The taste quality, physicochemical properties, color and clarity were studied. The results showed that the intensity of acidity, bitterness and aftertaste B of rice wine brewed by 15 different processes varied greatly. Principal component analysis found that rice wine made from Angle's rice wine koji and roasted rice for 3 minutes had the best taste. The color of rice wine deepened as the baking time increased. The physicochemical properties of 15 kinds of rice wine showed irregular state.
引文
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[2]赵阿丹,胡志全,刘友明,等.米茶焙炒挥发性气味的形成与特征研究[J].中国粮油学报, 2016, 31(3):1-6.
[3]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学, 2017, 50(1):161-170.
[4]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.
[5] KOBAYASHI Y, HABARA M, IKEZAZKI H, et al. Advanced taste sensors based on arti?cial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J].Sensors, 2010,10(4):3411-3443.
[6]曹煌,张铁军,张静雅,等.基于电子鼻和电子舌技术的辛味中药气-味的表征研究[J].中草药, 2016, 47(11):1962-1967.
[7]付智慧,李淑军,胡慧华,等.基于电子舌技术的豨莶草炮制前后滋味比较[J].中草药, 2017, 48(4):673-680.
[8]赵芸,刘雄飞,吴伟莉,等.基于电子舌的果汁饮料货架期品质研究[J].农产品加工, 2016, 10(20):8-11.
[9]赵娜,许琦,潘思轶,等.基于电子舌的温州蜜柑复合汁品质拟合与预测[J].食品工业科技, 2015(5):296-300.
[10]于海燕,张燕,许春华,等.基于氨基酸组成的黄酒酒龄电子舌鉴别[J].农业工程学报, 2017, 33(2):297-301.
[11]许春华.不同酒龄黄酒味感风味分析及快速预测研究[D].上海:上海应用技术学院, 2012.