不同甜酒曲对米酒及米酒馒头品质的影响
|
摘要
该研究以东北糯米为原料,选用西王、苏州蜂蜜、双龙、尚川、安琪甜酒曲5种甜酒曲制作米酒,并将米酒作为发酵剂制作馒头。对5种米酒的还原糖、总糖、pH值、总酸、蛋白酶活性和淀粉酶活性、酵母菌和乳酸菌总数进行测定,并对馒头的比容、硬度、白度和感官评分进行分析。结果表明,不同品牌甜酒曲制作的米酒的还原糖、总糖含量有较大差异(P<0.05),其中安琪米酒还原糖、总糖含量较高,分别为19.08 mg/g、3.67%。西王、苏州蜂蜜、尚川米酒的pH值为3.24～3.27,没有显著性差异(P>0.05)。双龙、尚川米酒中酵母菌总数较高,其对数值分别为7.90、7.64。尚川米酒馒头、安琪米酒馒头比容、硬度、白度及感官评分没有显著性差异(P>0.05),馒头的感官评分分别为81.8分、85.2分。
Using northeast glutinous rice as raw material, rice wine was made by using Xiwang, Suzhou honey, Shuanglong, Shangchuan, Angel sweet koji, and then steamed bread was made by using rice wine as starter. The reducing sugar, total sugar, pH, total acid, proteinase activity, amylase activity, yeast and lactic acid bacteria counts of 5 rice wine were determined, and the specific volume, hardness, whiteness and sensory evaluation score of steamed bread were analyzed. The results showed that the rice wine produced by different brands of sweet koji had a large difference in reducing sugar and total sugar content(P<0.05). Among them, Angel rice wine had higher reducing sugar and total sugar content, which were 19.08 mg/g and 3.67%,respectively. The pH of the rice wine made by Xiwang, Suzhou honey and Shangchuan sweet koji was between 3.24 and 3.27, and there was no significant difference(P>0.05). The total number of yeast in rice wine produced by Shuanglong and Shangchuan sweet koji were higher, which were7.90 and 7.64, respectively. There were no significant differences in the specific volume, hardness, whiteness and sensory scores of Shangchuan. The sensory scores of Shangchuan and Anqi rice wine steamed bread reached 81.8 and 85.2, respectively.
Using northeast glutinous rice as raw material, rice wine was made by using Xiwang, Suzhou honey, Shuanglong, Shangchuan, Angel sweet koji, and then steamed bread was made by using rice wine as starter. The reducing sugar, total sugar, pH, total acid, proteinase activity, amylase activity, yeast and lactic acid bacteria counts of 5 rice wine were determined, and the specific volume, hardness, whiteness and sensory evaluation score of steamed bread were analyzed. The results showed that the rice wine produced by different brands of sweet koji had a large difference in reducing sugar and total sugar content(P<0.05). Among them, Angel rice wine had higher reducing sugar and total sugar content, which were 19.08 mg/g and 3.67%,respectively. The pH of the rice wine made by Xiwang, Suzhou honey and Shangchuan sweet koji was between 3.24 and 3.27, and there was no significant difference(P>0.05). The total number of yeast in rice wine produced by Shuanglong and Shangchuan sweet koji were higher, which were7.90 and 7.64, respectively. There were no significant differences in the specific volume, hardness, whiteness and sensory scores of Shangchuan. The sensory scores of Shangchuan and Anqi rice wine steamed bread reached 81.8 and 85.2, respectively.
引文
[1]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.
[2]李华敏,王艺欣,李林,等.甜米酒发酵工艺条件研究[J].中国酿造,2018,37(7):199-202.
[3]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(5):59-62.
[4]吴进菊,陈开霜,吴国中,等.不同甜酒曲对甜酒酿品质和滋味的影响[J].中国酿造,2016,35(12):94-98.
[5]谢作蓉,罗嗣佳妮,刘江玲.米酒酒曲中微生物的研究进展[J].现代食品,2018(10):32-33.
[6]李志建,杨晓露,刘长虹,等.米酒酿与酵母混合发酵对馒头品质影响[J].粮食加工,2013,38(1):40-42.
[7]刘长虹,梁一桢,张婧雯,等.酵子与酵母配比对馒头品质的影响[J].粮食与饲料工业,2012(2):15-16,20.
[8]蔡敏,李纪亮,杨新河,等.3种米酒曲发酵成品质量分析[J].食品研究与开发,2016,37(20):1-4.
[9]孙祥祥,刘长虹,张萌,等.响应面法优化酵子生产工艺研究[J].食品研究与开发,2018,39(22):112-117.
[10]石飞.米酒制作工艺对其发酵馒头品质影响研究[D].郑州:河南工业大学,2018.
[11]高继国,郭春绒.普通生物化学教程实验指导[M].北京:化学工业出版社,2009.
[12]中国国家标准化管理委员会.GB/T 23527-2009蛋白酶制剂[S].北京:中国标准出版社,2005.
[13]苌艳花.馒头白度研究[D].郑州:河南工业大学,2011.
[14]刘长虹,徐婧婷,牛芳方,等.质构仪与自制硬度仪测定馒头结果相关性分析[J].粮油加工,2008(4):84-86.
[15]刘长虹,孙祥祥,张煌,等.老面与酵母不同比例混合的生物活性及其对馒头品质的影响[J].食品工业,2018(10):31-35.
[16]刘长虹.馒头的品质评价体系及方法[J].粮食与食品工业,2008(1):4-9.
[17]黄治国,侯海波,罗惠波,等.浓香型白酒酒醅发酵过程中淀粉和还原糖的变化规律研究[J].中国酿造,2012,31(7):107-110.
[18]曹云刚,马丽,杜小威,等.汾酒酒醅发酵过程中有机酸的变化规律[J].食品科学,2011,32(7):229-32.
[19]康宪.传统桂林甜酒曲微生物协同作用及应用研究[D].广州:华南农业大学,2016.
[20]许安邦,林维宣,佟绍芳,等.食品分析[M].北京:中国轻工业出版社,2006.
[21]宋北.大米酒酒曲中菌群的酶学特性研究及其在生产中的应用[D].哈尔滨:哈尔滨师范大学,2012.
[22]方芳,冀林立,张彦斌,等.产耐热蛋白酶乳酸菌的筛选、产酶条件及其酶学性质的研究[J].食品科学,2008,39(10):375-379.
[23]李博,谷新晰,卢海强,等.发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J].中国食品学报,2017,17(4):272-279.
[24]李少英,乌尼.马奶酒中乳酸菌的分离及其生物学特性的研究[J].内蒙古农业大学学报(自然科学版),2002(4):59-66.
[25]林莹,代道芳,辛志平,等.传统培养结合分子生物学法分析传统发酵食品中乳酸菌的多样性[J].中国酿造,2011,30(2):52-54.
[26]宋莲军,赵秋艳,余留印.不同发酵剂馒头品质的比较研究[J].粮食与饲料工业,2017(10):26-29.
[2]李华敏,王艺欣,李林,等.甜米酒发酵工艺条件研究[J].中国酿造,2018,37(7):199-202.
[3]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(5):59-62.
[4]吴进菊,陈开霜,吴国中,等.不同甜酒曲对甜酒酿品质和滋味的影响[J].中国酿造,2016,35(12):94-98.
[5]谢作蓉,罗嗣佳妮,刘江玲.米酒酒曲中微生物的研究进展[J].现代食品,2018(10):32-33.
[6]李志建,杨晓露,刘长虹,等.米酒酿与酵母混合发酵对馒头品质影响[J].粮食加工,2013,38(1):40-42.
[7]刘长虹,梁一桢,张婧雯,等.酵子与酵母配比对馒头品质的影响[J].粮食与饲料工业,2012(2):15-16,20.
[8]蔡敏,李纪亮,杨新河,等.3种米酒曲发酵成品质量分析[J].食品研究与开发,2016,37(20):1-4.
[9]孙祥祥,刘长虹,张萌,等.响应面法优化酵子生产工艺研究[J].食品研究与开发,2018,39(22):112-117.
[10]石飞.米酒制作工艺对其发酵馒头品质影响研究[D].郑州:河南工业大学,2018.
[11]高继国,郭春绒.普通生物化学教程实验指导[M].北京:化学工业出版社,2009.
[12]中国国家标准化管理委员会.GB/T 23527-2009蛋白酶制剂[S].北京:中国标准出版社,2005.
[13]苌艳花.馒头白度研究[D].郑州:河南工业大学,2011.
[14]刘长虹,徐婧婷,牛芳方,等.质构仪与自制硬度仪测定馒头结果相关性分析[J].粮油加工,2008(4):84-86.
[15]刘长虹,孙祥祥,张煌,等.老面与酵母不同比例混合的生物活性及其对馒头品质的影响[J].食品工业,2018(10):31-35.
[16]刘长虹.馒头的品质评价体系及方法[J].粮食与食品工业,2008(1):4-9.
[17]黄治国,侯海波,罗惠波,等.浓香型白酒酒醅发酵过程中淀粉和还原糖的变化规律研究[J].中国酿造,2012,31(7):107-110.
[18]曹云刚,马丽,杜小威,等.汾酒酒醅发酵过程中有机酸的变化规律[J].食品科学,2011,32(7):229-32.
[19]康宪.传统桂林甜酒曲微生物协同作用及应用研究[D].广州:华南农业大学,2016.
[20]许安邦,林维宣,佟绍芳,等.食品分析[M].北京:中国轻工业出版社,2006.
[21]宋北.大米酒酒曲中菌群的酶学特性研究及其在生产中的应用[D].哈尔滨:哈尔滨师范大学,2012.
[22]方芳,冀林立,张彦斌,等.产耐热蛋白酶乳酸菌的筛选、产酶条件及其酶学性质的研究[J].食品科学,2008,39(10):375-379.
[23]李博,谷新晰,卢海强,等.发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J].中国食品学报,2017,17(4):272-279.
[24]李少英,乌尼.马奶酒中乳酸菌的分离及其生物学特性的研究[J].内蒙古农业大学学报(自然科学版),2002(4):59-66.
[25]林莹,代道芳,辛志平,等.传统培养结合分子生物学法分析传统发酵食品中乳酸菌的多样性[J].中国酿造,2011,30(2):52-54.
[26]宋莲军,赵秋艳,余留印.不同发酵剂馒头品质的比较研究[J].粮食与饲料工业,2017(10):26-29.