不同澄清方法对黑糯米酒品质的影响研究  

Effect of Different Clarification Methods on the Quality of Black Glutinous Rice Wine

作　　者：刘蒙佳 周强 吴锦梅 虞冯莉 LIU Mengjia;ZHOU Qiang;WU Jinmei;YU Fengli(College of Life Science and Chemistry,Minnan Science and Technology University,Quanzhou,Fujian 362332,China)

机构地区：[1]闽南科技学院生命科学与化学学院,福建泉州362332

出　　处：《酿酒科技》2022年第9期41-45,51,共6页Liquor-Making Science & Technology

基　　金：泉州市高等学校中青年学科(专业)带头人培养计划(泉教高(2018)1号);福建省中青年教师教育科研科技类项目(JAT191049);省级一流专业:食品科学与工程(SIZY-2019-02);省级线下一流课程(SJKC-2020-01);“新工科”背景下应用型人才创新能力培养体系构建探究与实践-以食品科学与工程专业为例(FBIG20190255)。

摘　　要：以黑糯米为原料,添加甜酒曲发酵黑糯米酒。分别采用壳聚糖-黄原胶、单宁-明胶、孔径为0.45μm的滤膜等方法对米酒原浆进行澄清处理,并设立对照组。以可溶性固形物、DPPH自由基清除率、透光率、总酸、氨基酸态氮为测定指标,研究不同澄清方式对黑糯米酒的品质变化的影响。研究结果表明,除可溶性固形物外,澄清剂与滤膜处理对黑糯米酒的其余指标均有明显影响。与对照组相比,处理组均可有效提高DPPH清除率和透光率,0.45μm滤膜处理的黑糯米酒透光率达96.70%,显著高于其他处理组(P<0.05);处理组的氨基酸态氮、总酸均明显下降,单宁-明胶处理的氨基酸态氮下降幅度最大。Black glutinous rice was used as the raw material to make black glutinous rice wine.Different clarification methods(Chitosan-xanthan gum,tannin-gelatin,and filter membrane with pore size of 0.45μm)were used to clarify the rice wine,and a control group was set up.Taking soluble solids,DPPH free radical scavenging rate,light transmittance,total acids and amino acid nitrogen as the measurement indexes,the effect of different clarification methods on the quality of the black glutinous rice wine were studied.The results showed that,except for soluble solids,the three clarification methods had obvious effect on the other indexes of the black glutinous rice wine.Compared with the control group,the DPPH scavenging rate and the light transmittance of the experimental groups increased effectively.The light transmittance of the rice wine treated with filter membrane reached 96.70%,which was significantly higher than that of other experimental groups(P<0.05).The amino acid nitrogen and total acids of the experimental groups decreased significantly,and the amino acid nitrogen of the rice wine treated with tannin-gelatin decreased the most.

关 键 词：黑糯米酒 壳聚糖-黄原胶 单宁-明胶 滤膜 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]