清汁型米酒的研制及挥发性风味成分分析  

Preparation and volatile flavor components of clear juice type rice wine

作　　者：文佳玉 向麒文 刘秋妍 饶朝龙 陈艳 WEN Jiayu;XIANG Qiwen;LIU Qiuyan;RAO Chaolong;CHEN Yan(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;R&D Center for Efficiency,Safety and Application in Chinese Materia Medica with Medical and Edible Values,School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]成都中医药大学公共卫生学院,四川成都611137 [2]成都中医药大学公共卫生学院药食同用中药效用与安全研究中心,四川成都611137

出　　处：《中国酿造》2024年第1期203-209,共7页China Brewing

基　　金：四川省自然科学基金(2022NSFSC0577);成都中医药大学“杏林学者”学科人才科研提升计划(MPRC2022024)。

摘　　要：以糯米、紫薯和玫瑰为主要原料,研制清汁型米酒。通过单因素和正交试验探究清汁型米酒的最佳制备工艺条件;采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术检测清汁型米酒的挥发性风味物质;参考国家标准进行清汁型米酒的理化及微生物指标测定。结果表明,以100.0 g糯米、100 m L纯净水为基准,清汁型米酒的最佳工艺条件为紫薯60.0 g,玫瑰1.2 g,甜酒曲0.8 g,30℃恒温发酵48 h。清汁型米酒中共检出挥发性风味物质23种,其中醇类5种、酯类8种、烯烃类1种、羧酸类2种、酮类2种、其他类5种。清汁型米酒的总酸含量为0.25 g/100 g,还原糖含量为2.51 g/100 g,蛋白质含量为3.26 g/100 g,酒精度为7.18%vol;菌落总数为9 CFU/g,大肠菌群未检出。清汁型米酒的感官评分83分,呈清澈紫红色,米香、醇香与玫瑰花香交融,口感细腻柔和,酸甜协调。A clear juice type rice wine was developed using glutinous rice,purple potato and rose as main ingredients,and the preparation process conditions of the clear juice type rice wine were optimized by single-factor and orthogonal experiments.The volatile flavor substances of the rice wine were detected by head space solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),the physicochemical and microbiological indexes of the rice wine were determined with reference to national standards.The results showed that on the basis of glutinous rice 100.0 g and pure water 100 ml,the optimal preparing process conditions of the rice wine were obtained as follows:purple potato 60.0 g,rose 1.2 g,sweet Jiuqu 0.8 g,constant fermentation at 30℃for 48 h.A total of 23 volatile flavor substances were identified in the rice wine,including 5 alcohols,8 esters,1 olefins,2 carboxylic acids,2 ketones and 5 other substances.The total acid content of the rice wine was 0.25 g/100 g,the reducing sugar content was 2.51 g/100 g,the protein content was 3.26 g/100 g,the alcohol content was 7.18%vol,the total number of colonies was 9 CFU/g,and coliform bacteria were not detected.The sensory score of the rice wine was 83 points,with a clear purple colour,a blend of rice and mellow aromas with rose,a delicate and soft taste,and a harmonious sweet and sour taste.

关 键 词：清汁型米酒 制备工艺 挥发性风味成分 顶空固相微萃取-气质联用 

分 类 号：TS262.7[轻工技术与工程—发酵工程]