焦香稻芽发酵饮料的研制及分析  

Development and analysis of fermented beverage from burnt rice sprouts

作　　者：韩杨 兰彪 孙广仁[1] HAN Yang;LAN Biao;SUN Guangren(College of Forestry,Beihua University,Jilin 132013,China)

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《中国酿造》2021年第9期216-220,共5页China Brewing

基　　金：吉林省重点科技研发项目(20180201061NY)。

摘　　要：该试验以焙烤焦香稻芽为原料,接种实验室自制发酵剂制得焦香稻芽发酵饮料。以感官评分为评价指标,通过单因素和响应面试验优化饮料的发酵工艺条件,并对饮料的理化、卫生和感官指标进行分析。结果表明,焦香稻芽发酵饮料的最佳发酵条件为24℃条件下恒温发酵18 h,发酵剂接种量4%。在此优化条件下,发酵饮料含有特有的焦香味、澄清透明、口感适中,感官评分达到95.0分,总酸含量为1.98 mL/100 mL,还原糖含量为8.25%,可溶性固形物含量为1.30%,蛋白质含量为2.42%,氨基酸态氮含量为732 mg/100 mL,产气量为0.46%。Using roasted burnt rice sprouts as raw materials,the fermented beverage of burnt rice sprouts was prepared by inoculating laboratory-made starter.Taking sensory score as evaluation index,the optimal fermentation conditions of beverage were optimized by single factor and response surface tests,and the physicochemical,hygienic and sensory indexes of the beverage were analyzed.The results showed that the optimal fermentation conditions of fermented beverage with burnt rice sprouts were constant temperature fermentation at 24℃for 18 h and starter inoculum 4%.Under the optimized conditions,the fermented beverage had unique burnt flavor,clarity and transparency,and moderate taste.The sensory score,total acid content,reducing sugar content,soluble solids content,protein content,amino acid nitrogen content and gas production of the beverage were 95.0,1.98 ml/100 ml,8.25%,1.30%,2.42%,732 mg/100 ml,and 0.46%,respectively.

关 键 词：焦香稻芽 发酵饮料 响应面法 感官评价 品质分析 

分 类 号：S511[农业科学—作物学]