水解型松茸黄酒酿造过程理化及功能性成分研究  

Study on Physico-chemical and Functional Components of Hydrolyzed Matsutake Yellow Rice Wine During Brewing Process

作　　者：王明昌 黄婷 杨官荣 刘茗铭 冯方剑 刘程 赵金松 WANG Mingchang;HUANG Ting;YANG Guanrong;LIU Mingming;FENG Fangjian;LIU Cheng;ZHAO Jinsong

机构地区：[1]四川省酒业集团有限责任公司,四川成都610000 [2]四川轻化工大学生物工程学院,四川自贡643000

出　　处：《酿酒》2023年第4期62-67,共6页Liquor Making

基　　金：泸州市科技计划项目(2021-JYJ-106)。

摘　　要：以自制水解型松茸黄酒为研究对象,对其酿造过程常规指标、总多酚、总多糖、总黄酮等进行动态变化分析。结果表明:在解型松茸黄酒的酿造过程中,总糖含量不断下降;酒精度呈现先上升后下降趋势;氨基态氮呈先上升后缓慢下降趋势;总酸含量呈波动趋势(先上升后下降再缓慢上升);非糖固形物呈先下降后缓慢上升趋势;p H在整个酿造过程变化不大;总多糖含量呈现先下降后缓慢上升的趋势,并在陈酿阶段逐渐趋于稳定;总黄酮呈下降趋势,并在陈酿阶段趋于稳定;多酚类物质呈先下降后上升趋势,并在陈酿阶段增加显著;抗氧化能力(DPPH、O_(2)^(-)和·OH自由基清除能力)呈下降后趋于稳定趋势。通过对水解型松茸黄酒酿造过程常规指标及功能性成分进行动态分析,研究水解型松茸提取前处理方式对黄酒发酵的作用,为水解型松茸黄酒的酿造提供基础数据和理论参考。Taking self-made hydrolyzed matsutake yellow rice wine as the research object,dynamic changes in conventional indicators,total polyphenols,total polysaccharides,total flavonoids,etc.during the brewing process were analyzed.The results showed that during the brewing process of hydrolyzed matsutake yellow rice wine,the total sugar content continued to decrease;The alcohol degree increased first and then decreased;The ammonia nitrogen showed a trend of first increase and then slow decrease;The total acid content fluctuated(increased first,then decreased,and then increased slowly);Non sugar solids decreased first and then increased slowly;No significant change of pH value throughout the brewing process;The total polysaccharide content decreased first and then increased slowly,and stabilized gradually during the aging stage;The total flavonoids showed a downward trend and stabilized during the aging stage;Polyphenolic substances showed a trend of first decrease and then increase,and increased significantly during the aging stage;The antioxidant capacity(DPPH,·O_(2)^(-),and·OH radical scavenging ability)showed a decreasing trend and then tended to stabilize.By analyzing the conventional indicators and functional components dynamically during the brewing process of hydrolyzed matsutake yellow rice wine,the effect of pre-treatment methods for extracting hydrolyzed matsutake on yellow rice wine fermentation was studied,which provides basic data and theoretical reference for the brewing of hydrolyzed matsutake yellow rice wine.

关 键 词：水解型松茸黄酒 常规指标 功能性研究 

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