摘要
本研究通过对贵州省从江县米酒酿造原料中苟今告1号、苟礼柱、苟今告2号、苟阳当4种香禾糯的感官品质及营养成分测定分析,结果发现:四种香禾糯营养物质种类丰富,含量均符合国家标准限量,其中苟阳当香禾糯的支链淀粉含量为84.17±1.18g/100 g,蛋白质含量为8.26±0.01 g/100 g。结合主成分分析及建立理化指标评价模型得知,四种香禾糯理化品质存在一定差异,理化指标中有3项对其品质有影响,其中总淀粉含量、蛋白质含量、脂肪含量3种理化指标对苟阳当香禾糯的品质影响最大,直链淀粉、灰分含量、水分含量3种理化指标对苟今告1号的品质影响最大。四种香禾糯米样品主成分的综合得分值F从大到小分别是苟阳当(F=7.07)、苟礼柱(F=6.98)、苟今告2号(F=6.80)、苟今告1号(F=6.63),苟阳当香禾糯的品质最佳,这不仅为从江县米酒酿造原料香禾糯种植及产品品质管理提供了理论支持,同时为该地开发利用特色资源及促进米酒行业发展提供了依据。
In this study,the sensory qualities and nutritional components of four kinds of fragrant glutinous rice,Gou jin gao No.1,Gou li zhu,Gou jin gao No.2 and Gou yang dang as the raw materials of rice wine in Congjiang county,Guizhou province,were measured and analyzed.The results showed that the four kinds of fragrant glutinous rice are rich in nutrients and the content meets the national standard limit.The amylopectin content and protein content of fragrant glutinous rice which named Gou yang dang was 84.17±1.18 g/100 g and 8.26±0.01 g/100 g,respectively.Based on the principal component analysis and the establishment of the physical and chemical index evaluation model,it is known that there are certain differences in the physical and chemical quality of the four kinds of fragrant glutinous rices and their qualities are affected by three physical and chemical indicators.Among them,the quality of fragrant glutinous rice which named Gou yang dang was influenced by total starch content,protein content and fat content.The quality of fragrant glutinous rice which named Gou jin gao No.1.was influenced by amylose content,ash content and moisture content.It is found that the comprehensive scores F of the principal components of the four fragrant glutinous rice samples are Gou yang dang(F=7.07),Gou li zhu(F=6.98),Gou jin gao No.2(F=6.80)and Gou jin gao No.1(F=6.63).Fragrant glutinous rice which named Gou yang dang has the best quality.It not only provides theoretical support for the cultivation of fragrant glutinous rice and product quality management,but also provides a basis for the development and utilization of characteristic resources in the area and the development of the rice wine industry.
作者
申可
王晓丹
邱树毅
周鸿翔
班世栋
罗小叶
SHEN Ke;WANG Xiao-dan;QIU Shu-yi;ZHOU Hong-xiang;BAN Shi-dong;LUO Xiao-ye(School of Liquor and Food Engineering,Guizhou University,Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province,Guiyang 550025,China)
出处
《现代食品科技》
EI
CAS
北大核心
2021年第1期84-91,共8页
Modern Food Science and Technology
基金
贵州省科技计划项目(黔科合成果[2019]4333)
贵州省科技计划项目(黔科合平台人才[2018]5251)
贵州省科技厅成果推广计划(黔科合成果[2020]2Y045)
贵州大学培育项目(黔科合平台人才[2017]5788-23)。
关键词
从江县
米酒
香禾糯
品质
分析
Congjiang county
rice wine
fragrant glutinous rice
quality
analysis
