双螺杆挤压大米-人参混合膨化物制备人参米酒的研究  

Study of the ginseng rice wine preparation with the twin-screw extruded rice-ginseng blend

作　　者：金铁[1] 权伍荣[1] 金铁岩[1] 

机构地区：[1]延边大学农学院食品科学系,吉林延吉133002

出　　处：《延边大学农学学报》2012年第1期40-45,共6页Agricultural Science Journal of Yanbian University

基　　金：延边大学科研启动基金项目

摘　　要：大米粉中分别添加10%,20%,30%,40%的人参粉,利用双螺杆挤压技术制造大米-人参混合膨化物,以此为原料通过酵母发酵制作人参米酒,并进行理化和感官特性的研究。结果表明,pH值和乙醇含量随人参添加量的增加而上升,总糖含量却下降。色度中L*值随人参添加量的增加而减少,a*值无明显变化,b*值却随人参添加量的增加而增加。感官评价结果表明,人参米酒的颜色得分随人参添加量的增加而逐渐增加,而香气和味道却以添加30%人参的大米-人参混合膨化物最好,综合评价结果也表明,添加30%人参粉的大米-人参混合膨化物最高。因此,从理化和感官特性的角度来看,添加30%人参粉的大米-人参混合膨化物最适合制作人参米酒。Add rice powder 10%,20%,30%,40% of the ginseng powder,respectively.Produced extruded rice-ginseng mixture by twin-screw extrusion method.Using the rice-ginseng blend to produce the extruded ginseng rice wine by yeast fermentation.The physical and chemical properties,sensory characteristics of extruded ginseng rice wine were studied.The final pH value and alcohol content increased with the amount of ginseng increases,but the total sugar content decreased.Color of L^＊ value decreased with the amount of ginseng increases,a^＊ value with the addition of ginseng not changed,but b^＊ value increased.Sensory evaluation results showed that adding 30% of the ginseng to create extruded ginseng rice wine is best.From physicochemical properties and sensory point of view,adding 30% of ginseng is the most suitable.

关 键 词：米酒 大米-人参混合膨化物 双螺杆挤压技术 理化 感官 

分 类 号：TS261.4[轻工技术与工程—发酵工程]