糯米与糯玉米发酵酒品质的比较  

Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine

作　　者：苏安祥 张传伟 刘春利 葛晓钰 薛梅 姚丽 SU Anxiang;ZHANG Chuanwei;LIU Chunli;GE Xiaoyu;XUE Mei;YAO Li(Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China;Anqiu Agricultural Technology Extension Center,Anqiu 262100,China;Jiangsu Health Vocational College,Nanjing 211800,China)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023 [2]安丘农业技术推广中心,山东安丘262100 [3]江苏卫生健康职业学院,江苏南京211800

出　　处：《食品工业科技》2022年第17期26-32,共7页Science and Technology of Food Industry

基　　金：江苏高校优势学科建设工程资助项目(PAPD);江苏高校品牌专业建设工程资助项目(TAPP);江苏卫生健康职业学院校级科研项目(JKB202010)。

摘　　要：为研究糯米和糯玉米对发酵酒品质的影响,本实验选取籼糯米、粳糯米和糯玉米三种原料,测定它们的水分、蛋白质、灰分、淀粉和脂肪含量以及三种原料发酵酒的还原糖、可溶性固形物、酒精度及总酸的含量,并通过感官评定、电子舌、电子鼻进行发酵酒感官品质分析。结果表明,籼糯米、粳糯米和糯玉米中蛋白质、淀粉、脂肪含量具有显著差异(P<0.05),糯玉米发酵酒还原糖(12.69 g/100 g)、可溶性固形物(12.89%)、酒精度(2.0%)及总酸(13.06 g/L)的含量最低,感官评分低于籼糯米、粳糯米发酵酒,但是尚在可接受范围(感官评分≥60),显示糯玉米作为原料酿造发酵酒具有可行性。In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine,Indica glutinous rice,Japonica glutinous rice and waxy maize were selected as raw materials.The content of moisture,protein,ash,starch and fat were measured.The content of reducing sugar,soluble solids,alcohol,and total acid of the fermentation process were tested.After the fermentation was completed,the taste and smell of the fermented wine were determined through the sensory evaluation,electronic tongue and electronic nose.The results showed that the protein,starch and fat content in Indica glutinous rice,Japonica glutinous rice and waxy maize had significant differences(P<0.05).The reducing sugar(12.69 g/100 g),soluble solids(12.89%),alcohol content(2.0%) and total acid(13.06 g/L) were the lowest in waxy maize fermented wine,and the sensory score was lower than that of Indica glutinous rice and Japonica glutinous rice fermented wine,but it was still within the acceptable range(sensory score≥60),showing the feasibility of using waxy maize as a raw material for brewing fermented wine.

关 键 词：籼糯米 粳糯米 糯玉米 发酵酒 感官品质 

分 类 号：TS261.2[轻工技术与工程—发酵工程]