摘要
选取3株从黄酒中分离到的乳酸菌,对黄酒的浸米过程进行干预,分析了乳酸菌干预对黄酒的理化性质与滋味的影响,以期寻找能缩短黄酒浸米时间的优良乳酸菌菌株。结果表明,菌株w1、w2、w3均能有效缩短浸米时间,而菌株w2效果最优。菌株w1、w2、w3都对黄酒的理化性质与滋味产生显著影响。菌株w2处理使黄酒总酸含量显著增加,其中琥珀酸、酒石酸、柠檬酸与乳酸的含量均增加显著;总糖含量增加170%,其中木糖、葡萄糖与乳糖的含量均显著增加。而w1与w3的干预,使黄酒样品总酸度明显下降,总糖含量显著下降。基于试验结果,乳酸菌菌株w2具有较大的应用价值,是用于甜型黄酒浸米阶段处理的潜在菌株。
Three lactic acid bacteria strains,isolated from rice wine,were selected to intervene the rice soaking process of rice wine.The effects of lactic acid bacteria intervention on physicochemical properties and taste of rice wine were analyzed in order to screen excellent lactic acid bacteria strain which could shorten rice soaking time.The results showed that the strains w1,w2 and w3 could effectively reduce the rice soaking time,and the strain w2 showed the best effect.Strains w1,w2 and w3 had significant effects on the physicochemical properties and taste of rice wine.The total acids content of the rice wine treated with strain w2 increased significantly,in which the contents of succinic acid,tartaric acid,citric acid and lactic acid increased obviously,moreover,the sugar content increased by 170%.Among which xylose,glucose and lactose contents increased greatly.While the intervention by strain w1 or w3 significantly decreased the total acids and sugar contents of rice wines.In conclusion,strain w2 had higher application value and great potential in rice soaking of sweet rice wine.
作者
张振东
王菲
王丹丹
尚雪娇
杨晓丽
郭壮
ZHANG Zhen-dong;WANG Fei;WANG Dan-dan;SHANG Xue-jiao;YANG Xiao-li;GUO Zhuang(College of Chemical Engineering and Food Science,Hubei University of Arts and Science,Northwest Hubei Research Institute of Traditional Fermented Food,Xiangyang 441053,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第6期90-95,共6页
Storage and Process
基金
湖北文理学院科研启动经费资助项目（2020170391）
湖北文理学院大学生创新创业训练计划项目（2017）
湖北省高等学校优秀中青年科技创新团队计划项目（T201616）
关键词
乳酸菌
浸米
黄酒
品质
lactic acid bacteria
rice soaking
rice wine
quality
