蒸制预处理对发酵型黄精米酒品质的影响  

Effect of steaming pretreatment on the quality of fermented Polygonatum cyrtonema rice wine

作　　者：李红 宋晓燕 王锋[1,3] 李清明 李文佳[1,3] 杨红 苏小军[1,3] LI Hong;SONG Xiaoyan;WANG Feng;LI Qingming;LI Wenjia;YANG Hong;SU Xiaojun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Changsha Qianhuke Wine Co.,Ltd.,Changsha 410600,China;Hunan Provincial Fermented Food Engineering and Technology Research Center,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南长沙千壶客酒业有限公司,湖南长沙410600 [3]湖南省发酵食品工程技术研究中心,湖南长沙410128

出　　处：《中国酿造》2024年第4期173-178,共6页China Brewing

基　　金：湖南省重点研发计划项目(2022SK2017)。

摘　　要：为探明高压蒸制(HPS)和常压蒸制(APS)2种预处理方式对发酵型黄精米酒品质的影响,以未添加黄精米酒(RW)及未经蒸制(US)生黄精粉米酒为对照,运用变异系数法对发酵型黄精米酒品质进行综合评价。结果表明,经HPS预处理后发酵型黄精米酒的总糖、还原糖、多糖和薯蓣皂苷含量分别为382.18 mg/mL、342.49 mg/mL、35.70 mg/mL和0.41 mg/mL,氨基酸和有机酸含量分别降低了3.70 mg/100 g和2.48 mg/mL,DPPH和ABTS自由基清除率分别为43.15%和93.16%。经APS预处理后发酵型黄精米酒的感官评分最高为86分,总多酚和总黄酮含量为20.79 mg/100 mL和9.60 mg/100 mL,氨基酸和有机酸含量分别降低了5.34 mg/100 g和0.82 mg/mL,共检出挥发性风味物质48种,其中醇类和酯类较多。综合评价结果表明,APS(0.189)>HPS(0.187)>RW(0.029)>US(-0.405)。因此,常压蒸制是一种较优的预处理方式。In order to investigate the effects of two preprocessing methods,high pressure steaming(HPS)and atmospheric pressure steaming(APS),on the quality of fermented Polygonatum cyrtonema rice wine,the quality of fermented P.cyrtonema rice wine was evaluated comprehensively using the coefficient of variation method,with rice wine without P.cyrtonema(RW)and with unsteaming(US)raw P.cyrtonema flour as controls.The results showed that after HPS preprocessing,the contents of total sugar,reducing sugar,polysaccharides and diosgenin in fermented P.cyrtonema rice wine were 382.18 mg/ml,342.49 mg/ml,35.70 mg/ml and 0.41 mg/ml,respectively,the amino acid and organic acid contents decreased by 3.70 mg/100 g and 2.48 mg/ml,respectively,and the DPPH and ABTS free radical scavenging rates were 43.15%and 93.16%,respectively.On the other hand,after APS preprocessing,the fermented P.cyrtonema rice wine had the highest sensory score of 86 points,the contents of polyphenols and flavonoids were 20.79 mg/100 ml and 9.60 mg/100 ml,respectively,the amino acid and organic acid contents decreased by 5.34 mg/100 g and 0.82 mg/ml,respectively,and a total of 48 volatile flavor substances were detected,with more alcohols and esters.The comprehensive evaluation results showed that APS(0.189)>HPS(0.187)>RW(0.029)>US(-0.405).Therefore,atmospheric pressure steaming was a preferred pretreatment method.

关 键 词：黄精 米酒 高压蒸制 常压蒸制 品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]