液态发酵法制备料酒及其风味图谱分析  

Research on Mixed Fermentation Process of Low-alcohol Healthy Rice Wine

作　　者：余美丽[1] 陈翔[1] 裴斐[1] 宋娇娇[1] 洪胜 YU Meili;CHEN Xiang;PEI Fei;SONG Jiaojiao;HONG Sheng(Jiangsu Yanghe Wine Factory Co.,Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2020年第6期56-59,共4页Liquor Making

摘　　要：以水、糯米粉为原料,添加麦曲、酒药、黄酒曲双边发酵形成基酒,辅之以香辛料、食盐等制备料酒,并对其风味成分进行色谱分析。经过单因素试验考察糯米粉、麦曲、酒药、黄酒曲添加量对基酒感官品质的影响,利用正交试验进一步优化,得到最优工艺条件是糯米粉18%,麦曲3%,酒药0.3%,黄酒曲0.3%,所制备的料酒风味香醇、鲜美。经过顶空萃取-气质联用测定,料酒中主要风味成分有110多种,其中典型风味成分β-苯乙醇含量达到3.9%,不亚于市面上传统糯米/大米发酵制备的料酒产品。结果表明,基于液态发酵制备料酒的方法具有可行性,且减少传统蒸煮米类环节,有利于节能降耗与产业规模化生产。Using water and glutinous rice flour as raw materials,wheat Koji,wine medicine and Yellow Rice Koji were added to form base liquor by double-side fermentation,which was supplemented with spices and salt to prepare cooking liquor The effects of the addition of glutinous rice flour,Wheat Koji,wine medicine and Rice Wine Koji on the sensory quality of base liquor were investigated by single factor test,yellow Rice Wine Koji was 0.3%,and the cooking rice wine was mellow and delicious.Through head-space extraction-gc-ms determination,there are 116 kinds of main flavor components in cooking wine,among which the typical flavor phenylethanol content reaches 3.9%,which is no less than the traditional cooking wine products made by fermented glutinous rice/Rice on the market,the method of preparing cooking wine based on liquid fermentation is feasible,and the traditional cooking process of rice is reduced,which is beneficial to energy saving and large-scale production.

关 键 词：料酒 液态发酵 风味分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]