三种不同谷物曲牧区醪糟与新型醪糟风味特性分析
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摘要
试验在牧区醪糟发酵工艺基础上,通过改变谷物曲种类及发酵工艺,研究不同谷物发芽制曲发酵牧区醪糟的风味成分等差异。采用气相色谱-质谱联用仪(Gas chromatography-mass spectrometer, GC-MS)测定醪糟香气成分,采用全自动氨基酸分析仪测定醪糟氨基酸含量,对产品理化指标、品质特性等进行分析。结果表明:4种牧区醪糟成品中氨基酸的种类达18种,其中谷氨酸含量最高,为90.4 mg/L, 7种必需氨基酸,亮氨酸含量突出。燕麦曲醪糟的氨基酸含量高于玉米曲。玉米曲和新型醪糟中主要香气成分种类最多,均达到28种,小麦曲醪糟达27种,燕麦曲醪糟达22种。香气成分主要包括酯类、醇类、酸类、芳香族类和醛酮类,其中所含酯类最多的为玉米曲醪糟和新型牧区醪糟。不同谷物曲酿制的牧区醪糟富含各自特有的谷香及酒香,玉米曲醪糟香气鲜甜,燕麦、小麦曲醪糟以麦香为主。
The experiment was based on the pastoral Laozao fermentation process, and the purpose of enriching the product flavor and variety was achieved by changing the types of cereal koji and the fermentation process. The differences in flavor components and other characteristics of the pastoral Laozao from different grain germinating koji fermentation were studied.The determination of aroma components in Laozao was used by GC-MS method, the determination of amino acids in Laozao was used by automatic amino acid analyzer, and physical and chemical indicators and quality characteristics of products were analyzed. The results were as follows: There were 18 kinds of amino acids in the four kinds of distillers yeast Laozao, in which the content of glutamic acid was the highest in 90.4 mg/L, and 7 of them were essential amino acids. The amino acid content of oat Laozao was higher than that of corn. The highest content of essential amino acids was leucine content. GC-MS was used to identify the aroma components of fermented glutinous rice in the pastoral area and the new type of fermented glutinous rice. The results showed that the main aroma components of maize and new fermented glutinous rice were the highest content,both of which were 28. Wheat fermented glutinous rice was 27 and the oats was 22. Aroma components mainly include esters,alcohols, acids, aromatic and aldehydes and ketones. The Laozao made from different grain koji was rich in their unique grain aroma and bouquet, and the aroma of corn koji was sweet. Oat and wheat mash koji were mainly wheat flavor.
The experiment was based on the pastoral Laozao fermentation process, and the purpose of enriching the product flavor and variety was achieved by changing the types of cereal koji and the fermentation process. The differences in flavor components and other characteristics of the pastoral Laozao from different grain germinating koji fermentation were studied.The determination of aroma components in Laozao was used by GC-MS method, the determination of amino acids in Laozao was used by automatic amino acid analyzer, and physical and chemical indicators and quality characteristics of products were analyzed. The results were as follows: There were 18 kinds of amino acids in the four kinds of distillers yeast Laozao, in which the content of glutamic acid was the highest in 90.4 mg/L, and 7 of them were essential amino acids. The amino acid content of oat Laozao was higher than that of corn. The highest content of essential amino acids was leucine content. GC-MS was used to identify the aroma components of fermented glutinous rice in the pastoral area and the new type of fermented glutinous rice. The results showed that the main aroma components of maize and new fermented glutinous rice were the highest content,both of which were 28. Wheat fermented glutinous rice was 27 and the oats was 22. Aroma components mainly include esters,alcohols, acids, aromatic and aldehydes and ketones. The Laozao made from different grain koji was rich in their unique grain aroma and bouquet, and the aroma of corn koji was sweet. Oat and wheat mash koji were mainly wheat flavor.
引文
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[3]刘汇芳.燕麦、糯米复配发酵醪糟工艺研究及品质分析[D].呼和浩特:内蒙古农业大学, 2014.
[4]闵维.萌发工艺对燕麦营养品质的影响研究[D].杨凌:西北农林科技大学, 2014.
[5]KISSZS,ECSERI-HEGYESBV,ARKASGF.Optimization of malting and mashing processes for the productionofgluten-freebeers[J].ActaAlimentaria,2011(40):67-78.
[6] HELLAND M H, WICKLUND T, NARVHUS J A.Effect of germination time on alpha-amylase production and viscosity of maize porridge[J]. Food Research International2002, 35(2/3):315-321.
[7]吕俊丽.发芽谷物研究进展[J].粮油食品科技, 2014, 27(2):5-7.
[8]李珊.啤酒大麦制麦过程中淀粉酶系及其酶活力的研究[D].青岛:中国海洋大学, 2009.
[9]张新忠.大麦发芽过程中淀粉酶活性变化及其与麦芽品质关系研究[D].扬州:扬州大学, 2010.
[10]王特.酿酒大麦萌发过程中酶系与蛋白质变化[D].大连:大连工业大学, 2011.
[11]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.
[12]杨蕾.不同谷物曲牧区醪糟工艺优化及品质分析[D].呼和浩特:内蒙古农业大学, 2017.
[13]刘浩.裸燕麦品质评价与燕麦黄酒的酿造[D].北京:中国农业科学院, 2015.