摘要
以正常工艺酿制的米酒为对照,对不同工艺制作的炒米米酒的色度、澄清度、理化性质及滋味品质等进行研究。结果表明,糯米先经300℃、3 min焙炒后再按正常工艺酿制米酒,总糖、非糖固形物、可溶性固形物、氨基酸态氮和总酸含量显著升高(P<0.05),色度、澄清度、p H值没有显著差异(P>0.05)。滋味品质评价可以看出,先焙炒再酿制的米酒与对照相比,甜味、咸味增加,苦味下降,酸味、涩味、鲜味、后味A、后味B、丰度没有显著差异。主成分分析(PCA)结果显示,先焙炒再酿制的米酒的滋味品质优于对照。
Using rice wine brewed by the normal process as control, the chromaticity, clarity, physicochemical properties, taste quality, etc of roasted rice wine brewed by different process were researched. The results showed that glutinous rice was roasted at 300 ℃ for 3 min then rice wine was pro- duced by the normal process, the contents of total sugar, non-sugar solids, soluble solids, amino acid nitrogen and total acid increased significantly （P〈0.05）, but chromaticity, clarity and pH value had no significant differences （P〉0.05）. The results of taste quality evaluation indicated that the sweet and saline taste increased, the bitter taste decreased, and there were no significant differences in sour, astringent, umami, after A, after B and abun- dance. The results of principal component analysis （PCA） showed that the taste quality of roasted rice wine was better than that of the control.
出处
《中国酿造》
CAS
北大核心
2017年第9期64-68,共5页
China Brewing
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201616)
湖北文理学院大学生创新创业训练计划项目(2017)
湖北文理学院食品新型工业化学科群建设项目(2017)
关键词
炒米米酒
理化指标
电子舌
滋味评价
主成分分析
roasted rice wine
physicochemical property
electronic tongue
taste quality
PCA
