安康五里稠酒与西安稠酒的差异比较  

Comparative Analysis of Local Rice Wine Obtained from Ankang and Xi'an City

作　　者：张丽琼 李博 ZHANG Liqiong;LI Bo(College of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000

出　　处：《安康学院学报》2018年第6期110-114,共5页Journal of Ankang University

基　　金：安康学院硕士培育项目(2016AYXNZX017);安康学院高层次人才启动项目(2016AYQDZR12)

摘　　要：对安康五里稠酒与西安产的四种稠酒(皇瑰黄桂、黄瑰果味、永康皇桂、永康黑米)从感官、营养成分等方面进行差异比较,以期为安康五里稠酒的开发利用提供参考。结果表明,安康五里稠酒、皇瑰黄桂、永康黑米感官较好;皇瑰黄桂、黄瑰果味的可溶性固形物的含量高;安康五里稠酒的总酸度、酒精含量较高;皇瑰黄桂、黄瑰果味的还原糖含量、水溶性总糖含量较高;安康五里稠酒的氨基酸总量较高;皇瑰黄桂、黄瑰果味的VC、VB2的含量较高。由试验结果可知,安康五里稠酒与西安稠酒相比,除在色、香、味上风味独特外,其营养成分不如西安稠酒,这也是安康五里稠酒发展的不足之处,因而可在原有基础上从提高营养价值方面加以改进。4different types of rice wine from Ankang and Xi’an were selected for analysis of nutritional components and flavor taste in order to provide a basic reference for the development of Ankang rice wine.The result show that the flavor taste of Ankang rice wine is better than other3types of rice wine.In addition,pH,alcohol and amino acid content of Ankang rice wine are higher than other rice wine.However,its nutritional components is lower than the one from Xi’an.Consequently,the additional nutrition compositions should be added into Ankang rice wine for its further development.

关 键 词：安康五里稠酒 西安稠酒 感官 营养成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]