新型面粉黄酒研制及挥发性风味物质研究  

Development of New Wheat Flour Wine and Study on Volatile Flavor Compounds

作　　者：马艳莉[1] 李素萍 丁玉峰 席晓丽 罗建成 于海彦 MA Yanli;LI Suping;DING Yufeng;XI Xiaoli;LUO Jiancheng;YU Haiyan(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000;Nanyang Institute of Technology,Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation,Nanyang 473004)

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]南阳理工学院河南省工业微生物资源与发酵技术重点实验室河南省张仲景方药与免疫调节重点实验室,南阳473004

出　　处：《食品工业》2021年第12期68-72,共5页The Food Industry

基　　金：国家自然科学基金(31601462);南阳市重大科技专项(2019ZDZX10);河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20190307、HIMFT20190308)。

摘　　要：该研究采用面粉为原料,研制新型面粉黄酒以提升黄酒质量和风味品质。通过研究不同料液比情况下,面粉黄酒理化指标并综合感官评价,确定料液比1∶1.5(g/g)为最佳;通过分析该料液比下酿制的面粉黄酒的风味特征,共检测出49种挥发性风味物质,其中醇、酯和酸类是最主要的香味成分。从香气活力值(OAV)来看,酯类化合物对黄酒香气贡献度最高。该新型面粉黄酒具有独特的风味和丰富的营养,适用于大规模工业生产。In this study,wheat flour was used as the raw material to develop a new type of flour wine to improve its quality and flavor.By studying the physicochemical indexes of flour wine with different solid-liquid ratios and comprehensive sensory evaluation,it was definited that the best ratio of solid to liquid was 1∶1.5(g/g);By analyzing the flavor characteristics of flour wine brewed with the solid-liquid ratio,a total of 49 aroma compounds were detected,among which alcohols,esters and acids were the main aroma components.From the point of view of odor active value(OAV),esters had the highest contribution to the aroma of flour wine.The new wheat flour wine had unique flavor and rich nutrition,and was suitable for large-scale industrial production.

关 键 词：面粉黄酒 料液比 发酵 风味 

分 类 号：TS262.4[轻工技术与工程—发酵工程]