板栗添加量对板栗大米清酒品质影响研究
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摘要
为进一步确定板栗大米清酒酿造工艺中最适板栗添加量以及其对成酒的品质影响,文章首先通过分析原料中蛋白质及脂肪含量,选择碾白精度更高的大米为原料,并以不同板栗添加量与精米混合发酵酿造,然后对成酒的感官品鉴和理化指标进行检测。最后对板栗大米清酒与纯米清酒的总酚以及氨基酸组分进行分析。结果表明,以出米率为60%的市售大米为原料时,20%的板栗添加量是板栗大米清酒发酵工艺中的最适添加量。当板栗添加量为20%时,成酒口感协调,色泽金黄、透亮有光泽,香气较浓郁。其酒度为20.01°,总酚含量为221.1μg/mL高于纯米清酒,含有17种氨基酸,含量均高于纯米清酒,其中天冬氨酸、苏氨酸、谷氨酸、丙氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸的含量是纯米清酒中的2倍以上。
In order to further determine the optimal amount of chestnut added and the quality of sake in the brewing process of chestnut-rice sake. Firstly, through the analysis of the protein and fat content of the raw material in this paper, the rice with higher whitening accuracy was selected as the raw material,and the wine was fermented with different added quantity of chestnuts and refined rice, and then the sensory appreciation and physical and chemical indexes of the wine were tested. At last, the total phenol and amino acid components of chestnut-rice sake and rice sake were analyzed. The results showed that when the commercially available rice with a yield of 60% was used as raw material, the 20% chestnut addition amount was the optimum addition amount in the chestnut rice sake fermentation process. When the amount of chestnut added is 20%, the wine has a harmonious taste, golden color, translucent and lustrous, and the aroma is rich, whose alcohol content is 20.01 °, the total phenol content is 221.1 μg/mL,which is higher than that of rice sake, the content of 17 kinds of amino acids is higher than that of pure rice sake. Especially the content of aspartic acid, threonine, glutamic acid, alanine, valine, isoleucine,leucine, tyrosine, phenylalanine is more than twice that of pure rice sake.
In order to further determine the optimal amount of chestnut added and the quality of sake in the brewing process of chestnut-rice sake. Firstly, through the analysis of the protein and fat content of the raw material in this paper, the rice with higher whitening accuracy was selected as the raw material,and the wine was fermented with different added quantity of chestnuts and refined rice, and then the sensory appreciation and physical and chemical indexes of the wine were tested. At last, the total phenol and amino acid components of chestnut-rice sake and rice sake were analyzed. The results showed that when the commercially available rice with a yield of 60% was used as raw material, the 20% chestnut addition amount was the optimum addition amount in the chestnut rice sake fermentation process. When the amount of chestnut added is 20%, the wine has a harmonious taste, golden color, translucent and lustrous, and the aroma is rich, whose alcohol content is 20.01 °, the total phenol content is 221.1 μg/mL,which is higher than that of rice sake, the content of 17 kinds of amino acids is higher than that of pure rice sake. Especially the content of aspartic acid, threonine, glutamic acid, alanine, valine, isoleucine,leucine, tyrosine, phenylalanine is more than twice that of pure rice sake.
引文
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[2]李成茂.森林资源培育与林业产业结构及区域布局的关系研究[D].北京:北京林业大学,2010.
[3]杨静.唐山市迁西县板栗生产现状与发展对策分析[D].呼和浩特:内蒙古农业大学,2012.
[4]柳鎏.世界板栗业与21世纪我国板栗发展的思考[J].河北林果研究,2015,(1):89-93.
[5]徐同成,王文亮,刘洁.板栗制品开发现状及发展趋势[J].中国食物与营养,2011,17:17-19.
[6]肖冬光,赵树欣,陈叶福.白酒生产技术(第2版)[M].北京:化学工业出版社,2011.
[7]王琳,夏禹,魏宾,等.板栗糯米甜酒的发酵和挥发性香气成分分析[J].食品工业科技,2015,15:284-288.
[8]田金强,申连长,张子德,等.板栗酒生产工艺的研究[J].食品研究与开发,2006,(1):56-59.
[9]王蔚新,付晓燕,程水明.板栗酒生产中糖化工艺研究[J].中国酿造,2011,(1):177-179.
[10]汪建国.日本清酒与我国喂饭黄酒酿造工艺的比较分析[J].中国酿造,2010,(5):131-135.
[11]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2012.
[12]刘婧,红曲紫薯酒加工工艺的研究[D].福州:福建农林大学,2013.
[13]梁晓峰.清爽型客家米酒新工艺研究[D].广州:仲恺农业工程学院,2015.
[14]邹静,孟军,张建才,等.红曲板栗糯米酒酿造工艺研究[J].2017,(2):65-67.
[15]王霄倩,李志宇,吕佳恒,等.压榨对酿酒葡萄皮渣酚类物质提取及抗氧化活性的影响[J].中国酿造,2017,36(1):93-97.
[16]李雪,贾明明,杨瑞楠,等.不同产地油菜籽氨基酸组成比较研究[J].食品安全质量检测学报,2018,13:3396-3400.
[17]钟丽玉,韦光果,徐晖.碾白精度与大米营养成分关系的研究[J].1989,(08):23-30.
[18]于爱红.控制上面发酵小麦啤酒中高级醇和乙醛含量的研究[D].济南:山东轻工业学院,2011.
[19]黄丹丹,李谣,周海媚,等.发酵酒的抗氧化活性研究进展[J].中国酿造,2013,32(7):1-4.