Development and Flavor Quality Analysis of Red Yeast Rice Mash with Rose Flavor
A new type of red koji rose flavor fermented glutinous rice was developed with red koji rice noodles and rose petals as auxiliary materials.The single factor experiment showed that the best technology of red koji rose flavor fermented glutinous rice was 1.5%of red koji rice noodles,2.0%of rose petals,0.4%of sweet wine koji,and fermentation time was 3 days.The fermented mash prepared under these conditions has a reddish color,rich rose aroma,harmonious flavor,and a sweet and sour taste,with high sensory acceptance.Compared with the fermented mash of pure Rhizopus oryzae sweet wine koji,the organic acid in this product decreased by 16.46%,and the content of reducing sugar,ethanol,and volatile substances increased by 7.82%,76.80%,and 35.08%,respectively.The addition of red koji rice noodles and rose petals can significantly enhance the wine flavor and fragrance of fermented glutinous rice,reduce the sour taste of fermented glutinous rice,and enhance the sweet taste of fermented glutinous rice.
red koji rice noodlesrose petalsglutinous rice grainsflavor quality
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