3种高粱品种淀粉特性和酿造黄酒的风味品质分析
|
摘要
以‘晋杂22号’、‘晋粱白2号’、‘晋粱白3号’3种高粱为原料酿造黄酒,分析研究淀粉对黄酒风味品质的影响。对3种高粱进行淀粉、直链淀粉、蛋白质和脂肪质量分数等理化指标的检测;并采用扫描电子显微镜分别对3种高粱籽粒内部胚乳结构进行分析;对3种高粱进行淀粉提取,检测其溶解度和膨胀度;并采用差示扫描量热仪检测3种淀粉的糊化特性;采用3种高粱进行发酵酿造黄酒,并对3种高粱发酵过程中的挥发性风味物质的种类和质量浓度进行检测。结果表明,3种黄酒分别检测到102、109、110种风味物质,总质量浓度分别为392.210、344.342、635.695 mg/L,其中异丁醇、异戊醇、苯乙醇、十六酸乙酯、9,12-十八碳二烯酸乙酯和2-甲氧基-4-乙烯基苯酚是主要的风味物质。‘晋粱白3号’的支链淀粉质量分数最高,风味物质的种类及质量浓度也最高,证明淀粉质量分数对黄酒风味物质的种类及质量浓度起到了积极影响,为黄酒酿酒原料的选择提供了理论依据。
Huangjiu was made from ‘JZ 22',‘JLB 2' and ‘JLB 3' sorghum,and the effect of sorghum starch on the flavor quality of Huangjiu was studied.The starch,amylose,protein and fat contents and other physicochemical indexes of the sorghum varieties were detected.The endosperm morphology was analyzed by scanning electron microscopy.Then starch was extracted from each variety and their solubility and swelling power were tested.The gelatinization properties of starch were tested by differential scanning calorimetry.Changes in the kinds and contents of volatile flavor substances during the fermentation process were determined.The results showed that a total of 102,109 and 110 volatile substances were detected in ‘JZ 22',‘JLB 2' and ‘JLB 3' wines at concentrations of 392.210,344.342,and 635.695 mg/L,respectively.Among them,2-methyl-1-propanol,3-methyl-1-butanol,phenylethyl alcohol,hexadecanoic acid ethyl ester,9,12-octadecadienoic acid,ethyl ester and 2-methoxy-4-vinylphenol were the major flavor substances.The amylopectin content of ‘JLB 3'wine was the highest,and it contained the largest number and amount of flavor substances,indicating that starch had a positive effect on the types and contents of flavor substances in Huangjiu.This study provides a theoretical basis for raw material selection for Huangjiu.
Huangjiu was made from ‘JZ 22',‘JLB 2' and ‘JLB 3' sorghum,and the effect of sorghum starch on the flavor quality of Huangjiu was studied.The starch,amylose,protein and fat contents and other physicochemical indexes of the sorghum varieties were detected.The endosperm morphology was analyzed by scanning electron microscopy.Then starch was extracted from each variety and their solubility and swelling power were tested.The gelatinization properties of starch were tested by differential scanning calorimetry.Changes in the kinds and contents of volatile flavor substances during the fermentation process were determined.The results showed that a total of 102,109 and 110 volatile substances were detected in ‘JZ 22',‘JLB 2' and ‘JLB 3' wines at concentrations of 392.210,344.342,and 635.695 mg/L,respectively.Among them,2-methyl-1-propanol,3-methyl-1-butanol,phenylethyl alcohol,hexadecanoic acid ethyl ester,9,12-octadecadienoic acid,ethyl ester and 2-methoxy-4-vinylphenol were the major flavor substances.The amylopectin content of ‘JLB 3'wine was the highest,and it contained the largest number and amount of flavor substances,indicating that starch had a positive effect on the types and contents of flavor substances in Huangjiu.This study provides a theoretical basis for raw material selection for Huangjiu.
引文
[1]董玉琛,曹永生.粮食作物种质资源的品质特性及其利用[J].中国农业科学,2003,36(1):111-114.DOI:10.3321/j.issn:0578-1752.2003.01.020.
[2]蒋兰.酿酒高粱淀粉含量测定及性质研究[D].重庆:重庆大学,2013:3-4.
[3]栾金水.黄酒中风味物质的研究[J].中国酿造,2002,21(6):21-24.DOI:10.3969/j.issn.0254-5071.2002.06.008.
[4]罗涛,范文来,郭翔,等.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技,2007(6):121-124.DOI:10.3969/j.issn.1001-9286.2007.06.032.
[5]CAO Yu,XIE Guangfa,WU Chun,et al.A Study on characteristic flavor compounds in traditional Chinese rice Wine-Guyue longshan rice wine[J].Journal of the Institute of Brewing,2010,116(2):182-189.DOI:10.1002/j.2050-0416.2010.tb00416.x.
[6]王培璇,毛健,李晓钟,等.不同地区黄酒挥发性物质差异性分析[J].食品科学,2014,35(6):83-89.DOI:10.7506/spkx1002-6630-201406017.
[7]田新惠,唐玉明,任道群,等.南北方酿酒高粱淀粉理化特性比较[J].食品与发酵工业,2017,43(1):91-95.DOI:10.13995/j.cnki.11-1802/ts.201701016.
[8]张若辰,梁艳,宫丽华,等.四种耐盐碱高粱淀粉的特性研究[J].齐鲁工业大学学报,2014,28(1):32-35.
[9]国家卫生计划生育委员会.食品安全国家标准食品中淀粉的测定:GB 5009.9-2016[S].北京:中国标准出版社,2016.
[10]国家卫生和计划生育委员会.食品安全国家标准食品中蛋白质的测定:GB/T 5009.5-2016[S].北京:中国标准出版社,2016.
[11]国家质量监督检验检疫总局.大米直链淀粉含量的测定:GB/T15683-2008[S].北京:中国标准出版社,2008.
[12]国家质量监督检验检疫总局.食品安全国家标准食品中脂肪的测定:GB/T 5009.6-2016[S].北京:中国标准出版社,2016.
[13]国家质量监督检验检疫总局.黄酒:GB/T 13662-2008[S].北京:中国标准出版社,2008.
[14]赵凯,许鹏举,谷广烨.3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.DOI:10.3321/j.issn:1002-6630.2008.08.127.
[15]冷明新,郑淑芳,王涛.马铃薯全粉碘蓝值的测定[J].食品工程,2001(4):39-40.DOI:10.3969/j.issn.1673-6044.2001.04.016.
[16]徐忠,张亚丽,王遂.羧甲基化对马铃薯淀粉糊性质的影响[J].食品与发酵工业,2001,27(3):26-29.DOI:10.3321/j.issn:0253-990X.2001.03.008.
[17]郭项雨.不同热处理方式对裸燕麦营养品质和风味品质的影响[D].北京:北京工商大学,2012:10.
[18]顾正彪,王良东.小麦A淀粉和B淀粉的比较[J].中国粮油学报,2004,19(6):27-30;42.DOI:10.3321/j.issn:1003-0174.2004.06.008.
[19]李新华,韩晓芳,于娜.荞麦淀粉的性质研究[J].食品科学,2009,30(11):104-108.DOI:10.7506/spkx1002-6630-200911023.
[20]崔闯,任清.响应面法优化黄酒酿造工艺[J].食品科学,2015,36(11):134-139.DOI:10.3321/j.issn:1002-6630.2009.11.023.
[21]LUO T,FAN W L,XU Y.Characterization of volatile and semivolatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry[J].Journal of the Institute of Brewing,2008,114:172-179.DOI:10.1002/j.2050-0416.2008.tb00323.x.
[22]申瑞玲,陈明,任贵兴.高粱淀粉的研究进展[J].中国粮油学报,2012,27(7):123-128.DOI:10.3969/j.issn.1003-0174.2012.07.027.
[23]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.DOI:10.7506/spkx1002-6630-201015004.
[24]CRAIA S A,MANINGAT C C,SEIB P A,et al.Starch paste clarity[J].Cereal Chemistry,1989,66(3):173-182.
[25]吴俊,谢守和.玉米淀粉的粒度效应对其糊化行为影响研究[J].中国粮油学报,2006,21(6):51-53.DOI:10.3321/j.issn:1003-0174.2006.01.012.
[26]李文浩,谭斌,刘宏,等.我国9个品种绿豆淀粉的理化特性研究[J].中国食品学报,2013,13(4):58-63.DOI:10.16429/j.1009-7848.2013.04.022.
[27]刘佳男,于雷,王婷,等.微波处理对白高粱淀粉理化特性的影响[J].食品科学,2017,38(5):186-190.DOI:10.7506/spkx1002-6630-201705030.
[28]傅宏兵,施永玲,滕抗.原料及其检验与白酒酿造刍议[J].酿酒科技,2009(1):92-95.
[29]曹文伯.高粱与酿酒[J].酿酒,1999(1):20-21.
[30]宋高友,张纯慎,苏益民,等.高粱籽粒品质对出酒率影响的初步探讨[J].辽宁农业科学,1986(5):6-8.
[31]HERNANDEZ-ORTE P,CERSOSIMO M,LOSCOS N,et al.The development of varietal aroma from non-floral grapes by yeasts of different genera[J].Food Chemistry,2008,107(3):1064-1077.DOI:10.1016/j.foodchem.2007.09.032.
[32]陈双,罗涛,徐岩,等.我国黄酒酵母和酿酒原料对黄酒中β-苯乙醇含量的影响[J].中国酿造,2009(4):23-26.DOI:10.3969/j.issn.0254-5071.2009.04.006.
[33]盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GCMS分析[J].食品科学,2010,31(4):171-174.DOI:10.7506/spkx1002-6300-201004038.
[34]罗涛,范文来,徐岩,等.我国江浙沪黄酒中特征挥发性物质香气活力研究[J].中国酿造,2009,28(2):14-19.DOI:10.3969/j.issn.0254-5071.2009.02.005.
[35]刘树文.合成香料技术手册[M].北京:中国轻工业出版社,2000:43-60.
[36]MO X L,FAN W L,XU Y.Changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage[J].Journal of the Institute of Brewing,2009,115:300-307.DOI:10.1002/j.2050-0416.2009.tb00385.x.
[37]COMUZZO P,TAT L,TONIZZO A,et al.Yeast derivatives(extracts and autolysates)in winemaking:release of volatile compounds and effects on wine aroma volatility[J].Food Chemistry,2006,99(2):217-230.DOI:10.1016/j.foodchem.2005.06.049.
[38]周耀华,肖作兵.食用香精制备技术[M].北京:中国纺织出版社,2007:20-41.
[39]危晴,李晔,王晓杰,等.发酵型薏米酒香气成分的GC-MS分析[J].食品科技,2012,37(3):297-304.DOI:10.13684/j.cnki.spkj.2012.03.017.
[40]张莉,王华.桑椹汽酒挥发性成分的气相色谱-质谱分析[J].蚕业科学,2010,36(1):152-156.DOI:10.3969/j.issn.0257-4799.2010.01.025.
[41]李红蕾,冯涛,荣志伟.黄酒酿制过程中风味物质变化规律的研究[J].食品工业,2011,32(12):69-72.
[2]蒋兰.酿酒高粱淀粉含量测定及性质研究[D].重庆:重庆大学,2013:3-4.
[3]栾金水.黄酒中风味物质的研究[J].中国酿造,2002,21(6):21-24.DOI:10.3969/j.issn.0254-5071.2002.06.008.
[4]罗涛,范文来,郭翔,等.顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分[J].酿酒科技,2007(6):121-124.DOI:10.3969/j.issn.1001-9286.2007.06.032.
[5]CAO Yu,XIE Guangfa,WU Chun,et al.A Study on characteristic flavor compounds in traditional Chinese rice Wine-Guyue longshan rice wine[J].Journal of the Institute of Brewing,2010,116(2):182-189.DOI:10.1002/j.2050-0416.2010.tb00416.x.
[6]王培璇,毛健,李晓钟,等.不同地区黄酒挥发性物质差异性分析[J].食品科学,2014,35(6):83-89.DOI:10.7506/spkx1002-6630-201406017.
[7]田新惠,唐玉明,任道群,等.南北方酿酒高粱淀粉理化特性比较[J].食品与发酵工业,2017,43(1):91-95.DOI:10.13995/j.cnki.11-1802/ts.201701016.
[8]张若辰,梁艳,宫丽华,等.四种耐盐碱高粱淀粉的特性研究[J].齐鲁工业大学学报,2014,28(1):32-35.
[9]国家卫生计划生育委员会.食品安全国家标准食品中淀粉的测定:GB 5009.9-2016[S].北京:中国标准出版社,2016.
[10]国家卫生和计划生育委员会.食品安全国家标准食品中蛋白质的测定:GB/T 5009.5-2016[S].北京:中国标准出版社,2016.
[11]国家质量监督检验检疫总局.大米直链淀粉含量的测定:GB/T15683-2008[S].北京:中国标准出版社,2008.
[12]国家质量监督检验检疫总局.食品安全国家标准食品中脂肪的测定:GB/T 5009.6-2016[S].北京:中国标准出版社,2016.
[13]国家质量监督检验检疫总局.黄酒:GB/T 13662-2008[S].北京:中国标准出版社,2008.
[14]赵凯,许鹏举,谷广烨.3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536.DOI:10.3321/j.issn:1002-6630.2008.08.127.
[15]冷明新,郑淑芳,王涛.马铃薯全粉碘蓝值的测定[J].食品工程,2001(4):39-40.DOI:10.3969/j.issn.1673-6044.2001.04.016.
[16]徐忠,张亚丽,王遂.羧甲基化对马铃薯淀粉糊性质的影响[J].食品与发酵工业,2001,27(3):26-29.DOI:10.3321/j.issn:0253-990X.2001.03.008.
[17]郭项雨.不同热处理方式对裸燕麦营养品质和风味品质的影响[D].北京:北京工商大学,2012:10.
[18]顾正彪,王良东.小麦A淀粉和B淀粉的比较[J].中国粮油学报,2004,19(6):27-30;42.DOI:10.3321/j.issn:1003-0174.2004.06.008.
[19]李新华,韩晓芳,于娜.荞麦淀粉的性质研究[J].食品科学,2009,30(11):104-108.DOI:10.7506/spkx1002-6630-200911023.
[20]崔闯,任清.响应面法优化黄酒酿造工艺[J].食品科学,2015,36(11):134-139.DOI:10.3321/j.issn:1002-6630.2009.11.023.
[21]LUO T,FAN W L,XU Y.Characterization of volatile and semivolatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry[J].Journal of the Institute of Brewing,2008,114:172-179.DOI:10.1002/j.2050-0416.2008.tb00323.x.
[22]申瑞玲,陈明,任贵兴.高粱淀粉的研究进展[J].中国粮油学报,2012,27(7):123-128.DOI:10.3969/j.issn.1003-0174.2012.07.027.
[23]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.DOI:10.7506/spkx1002-6630-201015004.
[24]CRAIA S A,MANINGAT C C,SEIB P A,et al.Starch paste clarity[J].Cereal Chemistry,1989,66(3):173-182.
[25]吴俊,谢守和.玉米淀粉的粒度效应对其糊化行为影响研究[J].中国粮油学报,2006,21(6):51-53.DOI:10.3321/j.issn:1003-0174.2006.01.012.
[26]李文浩,谭斌,刘宏,等.我国9个品种绿豆淀粉的理化特性研究[J].中国食品学报,2013,13(4):58-63.DOI:10.16429/j.1009-7848.2013.04.022.
[27]刘佳男,于雷,王婷,等.微波处理对白高粱淀粉理化特性的影响[J].食品科学,2017,38(5):186-190.DOI:10.7506/spkx1002-6630-201705030.
[28]傅宏兵,施永玲,滕抗.原料及其检验与白酒酿造刍议[J].酿酒科技,2009(1):92-95.
[29]曹文伯.高粱与酿酒[J].酿酒,1999(1):20-21.
[30]宋高友,张纯慎,苏益民,等.高粱籽粒品质对出酒率影响的初步探讨[J].辽宁农业科学,1986(5):6-8.
[31]HERNANDEZ-ORTE P,CERSOSIMO M,LOSCOS N,et al.The development of varietal aroma from non-floral grapes by yeasts of different genera[J].Food Chemistry,2008,107(3):1064-1077.DOI:10.1016/j.foodchem.2007.09.032.
[32]陈双,罗涛,徐岩,等.我国黄酒酵母和酿酒原料对黄酒中β-苯乙醇含量的影响[J].中国酿造,2009(4):23-26.DOI:10.3969/j.issn.0254-5071.2009.04.006.
[33]盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GCMS分析[J].食品科学,2010,31(4):171-174.DOI:10.7506/spkx1002-6300-201004038.
[34]罗涛,范文来,徐岩,等.我国江浙沪黄酒中特征挥发性物质香气活力研究[J].中国酿造,2009,28(2):14-19.DOI:10.3969/j.issn.0254-5071.2009.02.005.
[35]刘树文.合成香料技术手册[M].北京:中国轻工业出版社,2000:43-60.
[36]MO X L,FAN W L,XU Y.Changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage[J].Journal of the Institute of Brewing,2009,115:300-307.DOI:10.1002/j.2050-0416.2009.tb00385.x.
[37]COMUZZO P,TAT L,TONIZZO A,et al.Yeast derivatives(extracts and autolysates)in winemaking:release of volatile compounds and effects on wine aroma volatility[J].Food Chemistry,2006,99(2):217-230.DOI:10.1016/j.foodchem.2005.06.049.
[38]周耀华,肖作兵.食用香精制备技术[M].北京:中国纺织出版社,2007:20-41.
[39]危晴,李晔,王晓杰,等.发酵型薏米酒香气成分的GC-MS分析[J].食品科技,2012,37(3):297-304.DOI:10.13684/j.cnki.spkj.2012.03.017.
[40]张莉,王华.桑椹汽酒挥发性成分的气相色谱-质谱分析[J].蚕业科学,2010,36(1):152-156.DOI:10.3969/j.issn.0257-4799.2010.01.025.
[41]李红蕾,冯涛,荣志伟.黄酒酿制过程中风味物质变化规律的研究[J].食品工业,2011,32(12):69-72.