糯米甜酒褐变影响因素初探  

Study on the Factors Affecting the Browning of Sweet Rice Wine

作　　者：张国栋[1] 杨琴[1] 李旭东[1] 郭爱明[1] 毛姝[1] ZHANG Guodong;YANG Qin;LI Xudong;GUO Aiming;MAO Shu(Jiangxi Vocational College of Agricultural Engineering,Zhangshu,Jiangxi 331200,China)

机构地区：[1]江西农业工程职业学院,江西樟树331200

出　　处：《农产品加工》2020年第12期17-18,25,共3页Farm Products Processing

基　　金：江西省教育厅科学技术研究项目(151478)。

摘　　要：针对糯米甜酒在贮藏期间褐变问题,推测其褐变为美拉德反应造成,以褐变指数A420为指标,对糯米甜酒褐变的影响因素进行研究。结果表明,温度和光照对糯米甜酒的褐变影响比较大,经过30 d的贮藏,高温和高光照的褐变指数急剧增加;而氧和含糖量对褐变的影响比较小,各因素在不同水平下30 d贮藏后无差异。In the light of browning of sweet rice wine during storage,it was speculated that the browning was caused by Maillard reaction.Taking A420 as browning index,Factors of the browning of sweet rice wine were studied.The results showed that the browning index of high temperature and high light increased sharply after 30 d storage,while less influence of oxygen and sugar,that little difference among the factors at different levels after 30 d storage.

关 键 词：糯米甜酒 褐变 影响因素 

分 类 号：TS261.4[轻工技术与工程—发酵工程]