摘要
以香米、糯米为原料混合发酵酿造香米米酒,通过单因素和正交试验,确定香米米酒发酵的最佳工艺条件;结合感官品质,分析米酒酒精度、糖度、总酸等理化品质指标适合的范围,用气相色谱-质谱联用法(GC-MS)分析香米米酒与纯糯米米酒中的香气成分。实验结果表明:(1)香米米酒发酵的最佳工艺条件为:香米和糯米配比1∶4、酒曲添加量0.8%、发酵温度33℃、发酵时间64h,米酒质地均一,口感柔和,醇香适度,有特殊的香味;(2)香米米酒酒精度在2.12%～2.60%,糖度在28.75%～34.48%,总酸在0.231%～0.245%,米酒品质较高;(3)乙基苯、乙酸异戊酯、异丙醇等5种香气成分为香米米酒所特有,甲基乙酰甲醇、甲酸异戊酯、苯乙醇3种香气成分在香米米酒中含量显著高于纯糯米米酒。
We studied the fermentation technology of scented rice wine using scented rice and glutinous rice as main materials, and obtained the optimum conditions through single factor tests and orthogonal experiments. Combined with sensory evaluation,We determined the optimal range of alcohol degree, sugar degree and total acid, and compared the aroma components of the rice wine by GC-MS. The experimental results were as follows.. （1）The rice wine quality was marvelous under the condi- tions of adding 0.8% yeast at 33℃ for 64 h based on the 1 ： 4 mixture of scented rice and glutinous rice,with uniform texture, soft taste, moderate mellow and special flavor; （2）while alcoholdegree, sugar degree and total acid were in the range of 2.12%-2.60%,28.75%-34.48%, 0. 231-0. 245% ,the rice wine had good sensory evaluation scores; （3）in scented rice wine, ethyl benzene, isoamyl acetate, isopropanol and other 5 kinds of aroma components were unique, and the amount of 3 kinds of aroma components （methyl acetyl carbinol, isoamyl formate, phenethyl alcohol） were significantly higher.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第10期13-17,共5页
Cereal & Feed Industry
基金
四川省重点学科建设项目(SZD0803-09-1)
西华大学研究生创新基金
关键词
香米
糯米
米酒
品质分析
香气成分
酒精度
糖度
总酸
scented rice
glutinous rice
rice wine
quality analysis
aroma components
alcohol degree
sugar degree
total acid
