板栗糯米甜酒的发酵和挥发性香气成分分析  

Fermentation and volatile profile of sweet chestnut- glutinous rice wine

作　　者：王琳[1,2] 夏禹[1,2] 魏宾[1,2] 徐芳[3] 欧阳杰[1,2] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083 [2]林业食品加工与安全北京市重点实验室(北京林业大学),北京100083 [3]北京林业大学分析测试中心,北京100083

出　　处：《食品工业科技》2015年第15期284-288,共5页Science and Technology of Food Industry

基　　金：国家林业公益性行业科研专项(201204401)

摘　　要：以新鲜板栗和糯米为主要原料,经板栗烤制、糯米蒸煮、拌曲、发酵、装瓶及杀菌,可以得到酒香浓郁、有板栗香和糯米香的板栗糯米甜酒。通过实验确定的较佳条件为:将板栗于180℃烤制20 min,然后加3倍水匀浆,将板栗浆和蒸熟糯米(1∶3,w/w)混匀,接种甜酒曲后于35℃发酵5 d。通过GC-MS对板栗糯米甜酒的挥发性香气成分进行分析,共鉴别出54种成分,其中酯类和醇类化合物为主要呈香物质。相对含量超过1%的8种香气成分为亚油酸乙酯(32.81%)、9,12-十八碳二烯酸丁酯(24.31%)、十六酸乙酯(12.68%)、丁酸(8.46%)、十六烷酸丁基酯(7.65%)、1,2-二甲酸丙二酯(4.65%)、十八酸乙酯(1.66%)、硬脂酸丁酯(1.06%),其占总体香气成分的93.28%。The sweet chestnut-glutinous rice wine was produced with fresh chestnut and glutinous rice as raw materials.The process included chestnut baking, glutinous rice cooking, koji mixing, fermentation, bottling and sterilization;the obtained wine had strong alcoholic and slight chestnut and glutinous rice flavor. The optimal process technology was determined as follows= chestnut was baked at 180℃ for 20 min, then 3-fold water was added and homogenized ; after which glutinous rice （ chestnut homogenates： glutinous rice = 1：3, w/w） and sweet sake koji were added,and then fermented at 35 ℃ for 5 days.The volatile profile in chestnut-glutinous rice wine was analyzed by GC- MS. A total of 54 compounds were detected, esters and alcohols were main volatile components in the wine.There were eight compounds with relative contents of more than 1% and accounted for 93.28% of the total contents, among which were linoleic acid ethyl ester（32.81% ） ,9, 12-octadecadienoic acid butyl ester（24.31% ）, hexadecanoic acid ethyl ester （ 12.68% ）, butanoic acid （ 8.46% ）, hexadecanoic acid butyl ester （7.65%） ,1,2-propanediol diformate（4.65% ）,octadecanoic acid ethyl ester（ 1.66% ）and octadecanoic acid butyl ester（ 1.06% ）.

关 键 词：板栗 糯米 甜酒 发酵 挥发性香气 

分 类 号：TS261.4[轻工技术与工程—发酵工程]