摘要
以市售甜酒曲为对照,采用自制甜酒曲制备大麦若叶米酒,探讨两种米酒发酵过程中pH值、酒精度、总酸、总糖、氨基酸态氮含量变化,并比较两种甜酒曲制备的米酒挥发性风味物质及感官评价。结果表明,发酵完成时,自制甜酒曲发酵制备大麦若叶米酒的酒精度为16.5%、总酸含量为4.35 g/L,均显著高于市售甜酒曲米酒(P<0.01,P<0.05);pH值为4.11、氨基酸态氮含量为0.36 g/L,与市售甜酒曲发酵米酒无显著差异(P>0.05)。市售甜酒曲与自制甜酒曲制备大麦若叶米酒酒样中分别共检出17种、18种挥发性风味成分,其中以酯类和醇类为主。自制甜酒曲制备大麦若叶米酒感官评分为91分,高于市售甜酒曲制备米酒(87分)。自制甜酒曲发酵大麦若叶米酒品质、风味优良,酒体呈浅绿色,大麦若叶粉香气与米香相互协调,后味绵长喉有余甜,风格突出无异味。
Using commercial sweet Jiuqu as the control,barley leaf rice wine was prepared with homemade sweet Jiuqu.The changes of pH,alcohol content,total acid,total sugar and amino acid nitrogen contents of two kinds of rice wines during the fermentation process were discussed,and the volatile flavor components and sensory evaluation of rice wine prepared with 2 kinds of sweet Jiuqu were compared.The results showed that when the fermentation was complete,the alcohol content and total acid content of barley leaf rice wine fermented by homemade sweet Jiuqu were 16.5%and 4.35 g/L,respectively,which were significantly higher than rice wine fermented by commercial sweet Jiuqu(P<0.01,P<0.05).The pH was 4.11,and amino acid nitrogen content was 0.36 g/L,there was no significant difference with rice wine fermented by commercial sweet Jiuqu(P>0.05).A total of 17 and 18 volatile flavor components were detected in barley leaf rice wine samples prepared with commercial sweet koji and homemade sweet koji,mainly esters and alcohols.The sensory score of barley leaf rice wine prepared with homemade sweet Jiuqu was 91 points,which was higher than that of rice wine prepared with commercial sweet Jiuqu(87 points).Barley leaf rice wine fermented by homemade sweet Jiuqu had high quality,excellent flavor,light green wine body,with coordination aroma of barley leaf powder and rice,long aftertaste of sweet,and outstanding style without odor.
作者
王静
刘孟格
孙琳佳
李海登
李雪涵
侯文静
刘延波
潘春梅
WANG Jing;LIU Mengge;SUN Linjia;LI Haideng;LI Xuehan;HOU Wenjing;LIU Yanbo;PAN Chunmei(College of Food and Biological Engineering(Liquor College),Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国酿造》
CAS
北大核心
2023年第8期166-171,共6页
China Brewing
基金
河南省重点研发与推广专项(科技攻关)项目(202102110130)
河南省重大科技专项(181100211400)
河南牧业经济学院食品科学与工程重点学科建设项目(XJXK202203)。
关键词
米酒
甜酒曲
大麦若叶
品质
挥发性风味物质
rice wine
sweet Jiuqu
barley leaf
quality
volatile flavor component
