杏鲍菇料酒的研制及风味研究
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摘要
为了提高料酒的营养价值和风味,以粳米为主要原料、杏鲍菇为辅料进行共发酵制备杏鲍菇料酒。以氨基酸态氮含量和感官评价为衡量指标,探究了杏鲍菇的添加时间和添加量对料酒中氨基酸态氮、游离氨基酸和挥发性风味物质的影响。在发酵72 h时,将杏鲍菇以2.5%的添加量添加至米醪中共发酵制备杏鲍菇料酒,料酒原酒液中酒精度、氨基酸态氮含量和感官评分分别为15.01%(体积分数)、0.414 g/L和99分,游离氨基酸和必需氨基酸含量较对照组分别增加了375.24%和512.69%,其中氨基酸风味比值为0.815,较对照组增加了68.04%。料酒中挥发性风味物质主要有β-苯乙醇、1-辛烯-3-醇、异戊醇、乙酸乙酯、乳酸乙酯、琥珀酸二乙酯、异戊醛,它们的含量分别为128.315、15.356、111.514、40.236、71.067、15.320、4.024 mg/L。
In order to improve the nutritional values and flavor of cooking wines,a Pleurotus eryngii cooking wine was produced using japonica rice as the main raw material supplemented with Pleurotus eryngii sporophore. Changes in amino acid nitrogen, free amino acids, and volatile compounds were analyzed. With 2. 5% Pleurotus eryngii sporophore added after fermenting for 72 h,the contents of alcohol and amino acid nitrogen,as well as the sensory score of the cooking wine were 15.01%( v/v),0.414 g/L,and 99,respectively. The contents of free amino acid and essential amino acids in the base liquor increased 375.24 % and 512.69 %,respectively,higher than those of the control. The amino acid flavor ratio was 0.815,which was 68.04 % higher than that of the control. The main volatile compounds wereβ-phenyl ethanol( 128. 3 mg/L),1-octen-3-ol( 15. 4 mg/L),isoamyl alcohol( 111. 5 mg/L),ethyl acetate( 40.2 mg/L),ethyl lactate( 71.1 mg/L),diethyl succinate( 15.3 mg/L),and isovaleraldehyde( 4.0 mg/L).
In order to improve the nutritional values and flavor of cooking wines,a Pleurotus eryngii cooking wine was produced using japonica rice as the main raw material supplemented with Pleurotus eryngii sporophore. Changes in amino acid nitrogen, free amino acids, and volatile compounds were analyzed. With 2. 5% Pleurotus eryngii sporophore added after fermenting for 72 h,the contents of alcohol and amino acid nitrogen,as well as the sensory score of the cooking wine were 15.01%( v/v),0.414 g/L,and 99,respectively. The contents of free amino acid and essential amino acids in the base liquor increased 375.24 % and 512.69 %,respectively,higher than those of the control. The amino acid flavor ratio was 0.815,which was 68.04 % higher than that of the control. The main volatile compounds wereβ-phenyl ethanol( 128. 3 mg/L),1-octen-3-ol( 15. 4 mg/L),isoamyl alcohol( 111. 5 mg/L),ethyl acetate( 40.2 mg/L),ethyl lactate( 71.1 mg/L),diethyl succinate( 15.3 mg/L),and isovaleraldehyde( 4.0 mg/L).
引文
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[2]唐秋实,刘学铭,池建伟,等.不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J].食品科学,2016,37(4):25-30.
[3]谭石升.风味杏鲍菇酱的研制[J].江苏调味副食品,2014(2):16-17;24.
[4]杨松杰,刘思航.富硒杏鲍菇醋的制作工艺比较[J].湖北农业科学,2015,54(8):1 965-1 967;1 973.
[5]刘思奇.浅谈调味料酒的安全[J].中国调味品,2015,40(5):133-135.
[6]肖蒙,毛严根,俞剑燊.一种葱姜料酒的开发[J].中国调味品,2015,40(9):85-87.
[7]苏蓝田,毛健,周志磊.生姜调味料酒沉淀分析及控制研究[J].食品与生物技术学报,2017,36(10):1 054-1 058.
[8]王福荣.酿酒分析与检测[M].第二版.北京:化学工业出版社,2012:219-222.
[9]XU En-bo,LONG Jie,WU Zheng-zong,et al.Characterization of volatile flavor compounds in Chinese rice wine fermented from enzymatic extruded rice[J].Journal of Food Science,2015,80(7):1 476-1 489.
[10]GOBBI M,COMITINI F,DOMIZIO P,et al.Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation:a strategy to enhance acidity and improve the overall quality of wine[J].Food Microbiology,2013,33(2):271-281.
[11]张梦甜,杨文建,裴斐,等.响应面法优化酶法制备杏鲍菇蛋白及其营养评价[J].食品科学,2015,36(13):125-130.
[12]张化朋,张静,刘阿娟,等.杏鲍菇营养成分及生物活性物质分析[J].营养学报,2013,35(3):307-308.
[13]LIYANAARACHCHI G W,MAHANAMA R,SOMASIRI HP P S,et al.Validation of a reversed-phase highperformance liquid chromatographic method for the determination of free amino acids in rice using L-theanine as the internal standard[J].Food Chemistry,2017,240:196-203.
[14]杨艺龙.利用杏鲍菇加工副产物开发即食食品[D].福州:福建农林大学,2013:11-14.
[15]刘浩,赵生满,任贵兴.顶空固相微萃取结合气质联用分析小米黄酒与黍米黄酒的香气成分[J].酿酒科技,2015(1):115-119;123.
[16]LU Yuan,ZHAO Zhi-hui,LIU Meng-jun.Influences of drying on the volatile compounds in Chinese jujube[J].Asian Journal of Chemistry,2013,25(7):3 765-3 768.
[17]张超,邓星星,马越,等.发酵菌种对打瓜酒风味的影响[J].食品工业科技,2016,37(18):241-245;250.
[18]LU Zhi-yuan,ZHANG Yao-wu,LI Xue-juan,et al.Determination ofβ-phenylethanol in rice wine by solid phase extraction-gas chromatography[J].Food Science,2017,38(24):213-217.
[19]刘璐,乔宇,廖李,等.4类干制食用菌风味成分的GC-MS分析[J].农产品加工(学刊),2014(18):32-34.
[20]周小洲,关健.酶解超滤法制做杏鲍菇饮料工艺研究[J].食品研究与开发,2014,35(7):22-24.