甜米酒发酵工艺条件研究
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摘要
以糯米为原料,选择安琪甜酒曲发酵制作甜米酒,通过单因素试验和正交设计试验,研究了影响甜米酒发酵工艺条件的关键因素,探讨了发酵时间、料水比、接种量对甜米酒产品品质的影响。结果表明,在发酵时间为42 h、料水比为1.0∶0.9(g∶m L)、接种量为0.4%时,制得的甜米酒综合评分最高为98分,此时的甜米酒质地均匀、酒醪清澈、醇香浓郁,柔和爽口,具有独特的甜米酒风格。
Using glutinous rice as raw material,sweet rice wine was prepared with Angel rice distiller's yeast.Through single factor experiments and orthogonal experiments,the key factors affecting the fermentation technology of sweet rice wine were studied,and effects of fermentation time,solidliquid ratio,and inoculum on the quality of sweet rice wine were discussed.The results showed that when the fermentation time was 42 h,solid-liquid ratio was 1.0∶0.9(g∶ml) and inoculum was 0.4%,the comprehensive score of the sweet rice wine was the highest of 98,the texture of the sweet rice wine was uniform.The wine was clear,mellow and full-bodied,soft and refreshing,with a unique sweet rice style.
Using glutinous rice as raw material,sweet rice wine was prepared with Angel rice distiller's yeast.Through single factor experiments and orthogonal experiments,the key factors affecting the fermentation technology of sweet rice wine were studied,and effects of fermentation time,solidliquid ratio,and inoculum on the quality of sweet rice wine were discussed.The results showed that when the fermentation time was 42 h,solid-liquid ratio was 1.0∶0.9(g∶ml) and inoculum was 0.4%,the comprehensive score of the sweet rice wine was the highest of 98,the texture of the sweet rice wine was uniform.The wine was clear,mellow and full-bodied,soft and refreshing,with a unique sweet rice style.
引文
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[6]刘竹青,于梅.蛹虫草甜米酒的酿造工艺研究[J].中国酿造,2017,36(9):177-181.
[7]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207.
[8]MO X,XU Y,FAN W.Characterization of aroma compounds in Chinese rice wine qu by solvent-assisted flavor evaporation and headspace solidphase microextraction[J].J Agr Food Chem,2010,58(4):2462-2469.
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[12]张高楠,苏钰亭,赵思明,等.4种甜米酒主要营养成分与滋味特征对比及分析[J].华中农业大学学报,2018,37(2):89-95.
[13]WU P,CAI C,SHEN X,et al.Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine[J].Food Chem,2014,152(1):108-112.
[14]WU D,LI X,SHEN C,et al.Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain[J].Int J Food Microbiol,2014,180(12):19-23.
[15]肖连冬,臧晋,刘凤霞.甜米酒制作工艺条件研究及影响其质量因素讨论[J].酿酒,2000,140(5):84-85.
[16]中华人民共和国农业部.NY/T 1885—2017绿色食品米酒[S].北京:中国农业出版社,2017.
[17]胡会萍,张春泽,胡梅,等.甜米酒绿茶饮料加工工艺研究[J].食品工程,2016,140(3):49-52.
[18]中华人民共和国国家卫生和计划生育委员会.GB 5009.225—2016食品安全国家标准酒中乙醇浓度的测定[S].北京:中国标准出版社,2016.
[19]中华人民共和国国家卫生和计划生育委员会.GB 4789.3—2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[20]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191.
[21]刘妲.糯米甜酒酿造新工艺的研究[D].柳州:广西科技大学,2011.
[2]KANEKO S,KUMAZAWA K.Aroma compounds in Japanese sweet rice wine(Mirin)screened by aroma extract dilution analysis(AEDA)[J].Biosci Biotech Bioch,2015,79(3):484-487.
[3]李永波,王荣丽,肖国学,等.红曲甜米酒主要营养成分的检测[J].黔南民族师范学院学报,2016,36(5):102-106.
[4]SHEN F,NIU X,YANG D,et al.Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy[J].J Agr Food Chem,2010,58(17):9809-9816.
[5]宋淑芬,柳忠玉,马立安.红曲甜米酒的研制[J].长江大学学报:自然科学版,2017,14(14):69-73.
[6]刘竹青,于梅.蛹虫草甜米酒的酿造工艺研究[J].中国酿造,2017,36(9):177-181.
[7]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207.
[8]MO X,XU Y,FAN W.Characterization of aroma compounds in Chinese rice wine qu by solvent-assisted flavor evaporation and headspace solidphase microextraction[J].J Agr Food Chem,2010,58(4):2462-2469.
[9]WOO I,KIM I,YUN U,et al.An improved method for determination of ethyl carbamate in Korean traditional rice wine[J].J Ind Microbiol Biot,2001,26(6):363-368.
[10]WU P,ZHANG L,SHEN X,et al.Determination of ethyl carbamate in Chinese yellow rice wine by diatomaceous earth extraction and GC/MS method[J].J Aoac Int,2015,98(3):834-838.
[11]苏钰亭,赵思明.甜米酒加工技术与品质特征研究进展[J].中国酿造,2014,33(4):27-30.
[12]张高楠,苏钰亭,赵思明,等.4种甜米酒主要营养成分与滋味特征对比及分析[J].华中农业大学学报,2018,37(2):89-95.
[13]WU P,CAI C,SHEN X,et al.Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine[J].Food Chem,2014,152(1):108-112.
[14]WU D,LI X,SHEN C,et al.Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain[J].Int J Food Microbiol,2014,180(12):19-23.
[15]肖连冬,臧晋,刘凤霞.甜米酒制作工艺条件研究及影响其质量因素讨论[J].酿酒,2000,140(5):84-85.
[16]中华人民共和国农业部.NY/T 1885—2017绿色食品米酒[S].北京:中国农业出版社,2017.
[17]胡会萍,张春泽,胡梅,等.甜米酒绿茶饮料加工工艺研究[J].食品工程,2016,140(3):49-52.
[18]中华人民共和国国家卫生和计划生育委员会.GB 5009.225—2016食品安全国家标准酒中乙醇浓度的测定[S].北京:中国标准出版社,2016.
[19]中华人民共和国国家卫生和计划生育委员会.GB 4789.3—2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[20]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191.
[21]刘妲.糯米甜酒酿造新工艺的研究[D].柳州:广西科技大学,2011.