清汁型米酒的研制及挥发性风味成分分析
Preparation and volatile flavor components of clear juice type rice wine
文佳玉 1向麒文 1刘秋妍 1饶朝龙 2陈艳1
作者信息
- 1. 成都中医药大学公共卫生学院,四川成都 611137
- 2. 成都中医药大学公共卫生学院,四川成都 611137;成都中医药大学公共卫生学院药食同用中药效用与安全研究中心,四川成都 611137
- 折叠
摘要
以糯米、紫薯和玫瑰为主要原料,研制清汁型米酒.通过单因素和正交试验探究清汁型米酒的最佳制备工艺条件;采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术检测清汁型米酒的挥发性风味物质;参考国家标准进行清汁型米酒的理化及微生物指标测定.结果表明,以100.0 g糯米、100mL纯净水为基准,清汁型米酒的最佳工艺条件为紫薯60.0 g,玫瑰1.2 g,甜酒曲0.8g,30℃恒温发酵48h.清汁型米酒中共检出挥发性风味物质23种,其中醇类5种、酯类8种、烯烃类1种、羧酸类2种、酮类2种、其他类5种.清汁型米酒的总酸含量为0.25 g/100 g,还原糖含量为2.51 g/100 g,蛋白质含量为3.26 g/100 g,酒精度为7.18％vol;菌落总数为9 CFU/g,大肠菌群未检出.清汁型米酒的感官评分83分,呈清澈紫红色,米香、醇香与玫瑰花香交融,口感细腻柔和,酸甜协调.
Abstract
A clear juice type rice wine was developed using glutinous rice,purple potato and rose as main ingredients,and the preparation process con-ditions of the clear juice type rice wine were optimized by single-factor and orthogonal experiments.The volatile flavor substances of the rice wine were detected by head space solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),the physicochemical and mi-crobiological indexes of the rice wine were determined with reference to national standards.The results showed that on the basis of glutinous rice 100.0 g and pure water 100 ml,the optimal preparing process conditions of the rice wine were obtained as follows:purple potato 60.0 g,rose 1.2 g,sweet Jiuqu 0.8 g,constant fermentation at 30 ℃ for 48 h.A total of 23 volatile flavor substances were identified in the rice wine,including 5 alcohols,8 esters,1 olefins,2 carboxylic acids,2 ketones and 5 other substances.The total acid content of the rice wine was 0.25 g/100 g,the reducing sugar content was 2.51 g/100 g,the protein content was 3.26 g/100 g,the alcohol content was 7.18％vol,the total number of colonies was 9 CFU/g,and col-iform bacteria were not detected.The sensory score of the rice wine was 83 points,with a clear purple colour,a blend of rice and mellow aromas with rose,a delicate and soft taste,and a harmonious sweet and sour taste.
关键词
清汁型米酒/制备工艺/挥发性风味成分/顶空固相微萃取-气质联用Key words
clear juice type rice wine/preparation process/volatile flavor component/HS-SPME-GC-MS引用本文复制引用
基金项目
四川省自然科学基金(2022NSFSC0577)
成都中医药大学"杏林学者"学科人才科研提升计划(MPRC2022024)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据