红曲甜米酒主要营养成分的检测  

Detection of Key Nutrients in Sweet Rice-Wine with Red Yeast Rice

作　　者：李永波[1] 王荣丽[2] 肖国学[1] 马媛[1] 

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000 [2]黔南民族师范学院附中,贵州都匀558000

出　　处：《黔南民族师范学院学报》2016年第5期102-106,共5页Journal of Qiannan Normal University for Nationalities

基　　金：2014年贵州省科技厅课题"红曲甜米酒酿造工艺的研究"(黔科合LH[2012]7427)阶段研究成果;从江红曲生物学特性研究"黔南民族师范学院院级重点项目"(QNSY0918)阶段研究成果

摘　　要：甜酒是我国的传统发酵食品,在民间极为盛行。以优质糯米为原料,经浸米、蒸饭、淋饭、拌药、下缸、糖化和发酵等工序,得到醇甜清爽、酸甜适口,风味和营养俱佳的糯米甜酒酿。甜酒中除了含有水、糖分外,还含有乙醇、蛋白质、氨基酸和铁等易被人体消化吸收的营养物质。故分别采用考马斯亮蓝法、茚三酮比色法、化学氧化法和氯化铁—硫氰化钾比色法等方法检测了不同时间点不同接种量的酒的总蛋白质含量、游离氨基酸含量、酒精含量和铁含量,对红曲甜米酒营养价值提供参考。Rice - wine, popular among the people, is one of traditional fermented food in China andalcohol-sweet, refreshing, delicious glutinous rice-wine whose delicate flavor and nutrients can be got by using the high quality glutinous rice as raw material, with the processes of soaking, steaming, pouring water, mixing strains, under the cylinder, saccharification and fermentation etc. In addition to containing water, sugar, alcohol, it also contains amino acids, protein and iron easily absorbed by the human body. This paper respectively adopts the Coomassie Brilliant Blue Staining method, Ninhydrine Staining method, chemical oxidation method and Ferric trichloride- Potassium rhodanate colorimetric method and other methods to detect the different time points in different inoculation quantity of ricewine to the total protein content, free amino acid content, alcohol content and iron content, which reflects the inoculation quantities.

关 键 词：乌衣红曲 蛋白质含量 氨基酸含量 酒精含量 铁含量 

分 类 号：TS261.1[轻工技术与工程—发酵工程]