不同种类大米黄酒酿造的差异性分析
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摘要
为探究不同种类大米的酿酒特性,以粳糯米、籼糯米、粳米和籼米4种大米为原料,采用绍兴工艺进行了酿酒实验,监测发酵过程中基本理化指标(乙醇体积分数、还原糖、总酸等)的动态变化,并对发酵液中醇、醛、酸、酯类挥发性风味物质的质量浓度进行分析。结果表明,采用粳糯米进行酿酒时易糖化,发酵速度较快,产乙醇速率高,后酵结束时醪液乙醇体积分数达到18%,且残糖质量浓度相对较高。发酵结束时,不同种类大米原料黄酒发酵液中的氨基酸主要是甜味氨基酸和苦味氨基酸,甜、苦、鲜、涩氨基酸质量浓度均存在显著性差异(p<0.01);籼米发酵液中氨基酸质量浓度最高,其次是粳糯米;粳糯米发酵液的挥发性风味物质的质量浓度及醇类化合物质量浓度上有明显优势,而籼糯米酿造原酒的酯类化合物质量浓度最高。
In order to study the characteristics of brewing properties of different rice varieties,four kinds of rice(round-glutinous,long-glutinous,japonica and indica rice) were used as the raw materials for Shaoxing Process brewing. By monitoring the basic physical and chemical indicators(alcohol content,reducing sugar,total acid,etc.) in fermentation process and the content of fermentation liquid alcohols,aldehydes,acids,esters of volatile flavor compounds were analyzed.The results showed that round-glutinous rice performed easier saccharification and fermentation with high alcohol yield;alcohol content reaches 18% at the end of fermentation,and the residual sugar content was relatively high. At the end of fermentation,the amino acids in rice wine fermentation liquor of different rice varieties were mainly sweet and bitter amino acids,and there were significant differences in the contents of sweet,bitter,fresh and astringent amino acids(p<0.01). The fermentation liquid of amino acid content is the highest,followed by japonica rice. Japonica glutinous rice fermentation broth of volatile flavor compounds of the total content and alcohols content has obvious advantages,and indica rice in brewing wine esters content is the highest.
In order to study the characteristics of brewing properties of different rice varieties,four kinds of rice(round-glutinous,long-glutinous,japonica and indica rice) were used as the raw materials for Shaoxing Process brewing. By monitoring the basic physical and chemical indicators(alcohol content,reducing sugar,total acid,etc.) in fermentation process and the content of fermentation liquid alcohols,aldehydes,acids,esters of volatile flavor compounds were analyzed.The results showed that round-glutinous rice performed easier saccharification and fermentation with high alcohol yield;alcohol content reaches 18% at the end of fermentation,and the residual sugar content was relatively high. At the end of fermentation,the amino acids in rice wine fermentation liquor of different rice varieties were mainly sweet and bitter amino acids,and there were significant differences in the contents of sweet,bitter,fresh and astringent amino acids(p<0.01). The fermentation liquid of amino acid content is the highest,followed by japonica rice. Japonica glutinous rice fermentation broth of volatile flavor compounds of the total content and alcohols content has obvious advantages,and indica rice in brewing wine esters content is the highest.
引文
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[3]HUANG Guidong,MAO Jian,JI Zhongwei,et al.Pattern recognition of Chinese rice wine from different rice varieties by DR-FTIR and SIMCA[J].Food Science,2013,34(14):285-288.(in Chinese)
[4]JI Zhongwei,HUANG Guidong,MAO Jian,et al.Effect of soaking time of rice on the quality of Chinese rice wine[J].Food&Machinery,2013,29(1):49-52.(in Chinese)
[5]JIANG Shiyun.Study on the effect of starch on the quality of glutinous rice wine[J].China Brewing,2003(3):23-25.(in Chinese)
[6]MAO Qingzhong,CHEN Baoliang,LU Ruigang,et al.Study on the effect of different raw materials on the mechanical brew age of Xiangxue rice wine[J].Jiangsu Condiment and Subsidiary Food,2009,23(5):29-25.(in Chinese)
[7]MIZUMA T,FURUKAWA S,KIYOKAW Y,WAKAI Y.Characteristics of low-amylose rice cultivars for sake brewing[J].Brew Soc Japan,2003,98(4):293.
[8]YANG Jiangang,LIN Yan,MA Yingying,et al.The brewing properties of several rice[J].Food Science and Technology,2015,40(6):198-201.(in Chinese)
[9]陈双.中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学,2013.
[10]程科.大米淀粉物化特性、分子结构及其相关性研究[D].武汉:华中农业大学,2006.
[11]OKUDA M,ARAMAKI I,KOSEKI T,et al.Structural characteristics,properties and in vitro digestibility of rice[J].Cereal Chem,2005,82(4):361-368.
[12]ZHU Weian,WU Qun,LI Jiming,et al.Isolation and analysis of bound aroma compounds in different raw brewing materials[J].Journal of Food Science and Biotechnology,2015,34(5):456-462.(in Chinese)
[13]HUANG Yutong,SUN Zhimou,DU Lianxiang.Study on the viscosity of high density paste solution corn raw material[J].Food and Fermentation Industries,2001,27(6):21-24.(in Chinese)
[14]Qi Jun Wanga,Da-Wen Suna,b,Seok-Tae Jeongc,et al.Screening of rice cultivars for brewing high quality turbid rice wine[J].LWT-Food Science and Technology,2013,56(1):145-152.
[15]FU Jinquan.Analysis and brewing test of glutinous,japonica and indica rice[J].Liquor-making Science&Technology,1982(2):6-9.(in Chinese)
[16]MAO Qingzhong.The characteristics of Chinese rice wine mash[J].Shandong Food Ferment,2005,139(4):34-39.(in Chinese)
[17]潘慧青.黄酒中氨基酸态氮的来源及酿造工艺的影响[D].无锡:江南大学,2015.
[18]ZHAO Mei,LENG Yunwei,LI Peng.Process analysis of yellow rice wine fermentation and its key points control[J].Jiangsu Condiment and Subsidiary Food,2009,26(5):30-34.(in Chinese)
[19]LI Bobin,ZENG Jinhong,LIU Xingquan,et al.Study on quantitative relationships between amino acids and sensory taste of yellow rice wine[J].Liquor-Making Science&Technology,2010,196(10):23-25.(in Chinese)
[20]GU Zhengbiao,LI Zhaofeng,HONG Yan,et al.Structure,composition and application of rice starch[J].Chinese Cereals and Oils Association,2004,19(2):21-27.(in Chinese)
[21]WANG Shuying,XU yan.Genetic research and analysis of amino acid composition of Chinese yellow wine and sake[J].Brewing,1997(6):10-11.(in Chinese)
[22]CHEN Jingxian.The relative factors of the content of amino acid nitrogen in yellow rice wine[J].Food and Fermentation Industries,1992(2):83-88.(in Chinese)
[23]郭翔.黄酒风味物质分析与控制的研究[D].无锡:江南大学,2004.
[24]CHEN Shuang,LUO Tao,XU Yan,et al.Effects of yeast strains and raw materials onβ-phenyl ethanol production in Chinese rice wines[J].China Brewing,2009,205(4):23-26.(in Chinese)
[25]LUO Tao,FAN Wenlai,XU Yan,et al.Aroma components in Chinese rice wines from different regions[J].China Brewing,2009(2):14-19.(in Chinese)