摘要
以采摘完子实体的大米、糯米、荞麦3种蛹虫草培养基质为原料,分别发酵制成蛹虫草保健酒,研究不同培养基质对酒体品质特性的影响。结果表明:不同的培养基质制成的成品发酵酒在品质特性上存在一定的差异。其中,荞麦基质发酵酒的总糖最高,总酸最低,分别为0.54 g/mL和1.82 g/L。在酒精度方面,荞麦和大米基质发酵酒差异不大,分别为14.0%vol和13.9%vol,都略高于糯米基质,2种发酵酒都是酒味较醇厚,有比较浓郁的复合酒香,口感较柔和协调。荞麦基质发酵酒的a、b值较高,分别为9.93和61.54,使酒整体呈现琥珀色,感官评分更高。3种培养基质发酵酒中均含有一定量的虫草素和腺苷,荞麦和大米基质发酵酒没有太大差异,均高于糯米基质的79.78 mg/L和1.59 mg/L。3种基质发酵酒在糖度方面差异不大。通过GC-MS鉴定出荞麦、大米、糯米3种酒样的挥发性物质分别为42种、38种和37种,主要包括酯类、醇类和芳香族类。荞麦和大米发酵酒风味类似,以酯香为主,糯米发酵酒则以醇香为主。
In this paper,three kinds of Cordyceps militaris culture media,rice,glutinous rice and buckwheat,were used as raw materials to ferment Cordyceps militaris health wine.The effects of different culture media on the quality characteristics of wine were studied.The results showed that there were some differences in the quality characteristics of the finished fermented wine.Among them,buckwheat based fermented wine has the highest total sugar and the lowest total acid 0.54 g/mL and 1.82 g/L.In terms of wine precision,buckwheat and rice based fermented wine have little difference,14.0%vol and 13.9%vol respectively,which are slightly higher than glutinous rice based fermented wine.The two kinds of fermented wine are mellow,with strong compound aroma and soft and harmonious taste.The a and b values of buckwheat based fermented wine were higher,respectively 9.93 and 61.54.It makes the wine present amber color and higher sensory score.There were a certain amount of cordycepin and adenosine in the three kinds of fermentation wine.There was no significant difference between buckwheat and rice fermentation wine,which were higher than 79.78 mg/L and 1.59 mg/L of glutinous rice.There was no significant difference in sugar content among the three kinds of fermented wine.By GC-MS,the volatile substances of buckwheat,rice and glutinous rice were identified as 42,38,37 kinds,mainly including esters,alcohols and aromatics.Buckwheat and rice fermented wine have similar flavor,mainly ester flavor,and glutinous rice fermented wine mainly alcohol flavor.
作者
罗帷
胥钦
LUO Wei;XU Qin(College of Food&Life Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)
出处
《食品科技》
CAS
北大核心
2020年第7期44-49,共6页
Food Science and Technology
基金
2019年湖北省大学生科技创新项目(S20191403520)。
关键词
蛹虫草
培养基质
保健酒
品质特性
挥发性物质
GC-MS
Cordyceps militaris
culture medium
health wine
quality characteristics
volatile substance
GC-MS
