不同黍米对黄酒品质及风味形成的研究  

Effect of Different Millet on the Quality and Flavor of Huangjiu

作　　者：田翔 郑婷婷 邢媛 薄涛 乔治军 TIAN Xiang;ZHENG Tingting;XING Yuan;BO Tao;QIAO Zhijun(Research Center for Agricultural Genetic Resources,Shanxi Agricultural University,Taiyuan,Shanxi 030031;Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau,Ministry of Agriculture,Taiyuan,Shanxi 030031;College of Agriculture,Shanxi Agricultural University,Jinzhong,Shanxi 030801;Institute of Biotechnology,Shanxi University,Taiyuan,Shanxi 030006;Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education,Xinghuacun College,Shanxi University,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西农业大学农业基因资源研究中心,山西太原030031 [2]农业部黄土高原作物基因与种质创制重点实验室,山西太原030031 [3]山西农业大学农学院,山西晋中030801 [4]山西大学生物技术研究所,山西太原030006 [5]山西大学杏花村学院山西酿造产业研究(筹)化学生物学与分子工程教育部重点实验室,山西太原030006

出　　处：《酿酒科技》2024年第6期35-39,50,共6页Liquor-Making Science & Technology

基　　金：现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A16);山西省基础研究计划项目(202103021223148);山西农业大学学术恢复科研专项(2020xshf64);山西大学杏花村学院开放基金项目(XCSXU-KF-202203)。

摘　　要：为了探究原料黍米对黄酒品质的影响,本研究以山西5种不同黍米品种为酿造原料,黄酒曲为发酵剂,采用固态工艺酿制黄酒。对黍米营养品质和黄酒成分与风味组成进行测定,发现不同品质黍米对黄酒总酸、酒精度、总糖和氨基态氮含量均有影响;5种黍米黄酒共检测出60余种风味物质,其中醇类和酯类化合物为黄酒的主要风味物质。结果表明黍米淀粉和黄色素含量高,直链淀粉比例适中,蛋白质及脂肪含量较低的新米作为黄酒酿造原料较为理想。本研究为酿造黍米黄酒原料选择标准提供了参考,有利于进一步提高黄酒品质。In order to study the effect of millet on the quality of Huangjiu,5 varieties of millet were used as the raw materials to produce Huangjiu by solid-state fermentation technology.The nutritional quality of millet and the flavor composition of Huangjiu were determined.It was found that different millet had an influence on the total acids,alcohol content,total sugar and amino nitrogen in Huangjiu.More than 60 kinds of flavor substances were detected in the 5 kinds of Huangjiu,among which alcohols and esters were the main flavor substances.The ideal raw material for Huangjiu production is the new millet with high contents of starch and yellow pigment,moderate proportion of amylase,and low contents of protein and fat.The study has provided reference for raw material selection of millet Huangjiu,as well as further improvement of the quality of Huangjiu.

关 键 词：黍米 黄酒 品质 风味 

分 类 号：TS261.2[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]