怀远县糯米加工甜酒酿适用性研究  

Applicability of Glutinous Rice Varieties from Huaiyuan County toSweet Rice Wine Production

作　　者：韩腾 陆波 韩永斌[1,2] 陶阳[1] 丁艳锋[3] 李丹丹[1,2] HAN Teng;LU Bo;HAN Yongbin;TAO Yang;DING Yanfeng;LI Dandan(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Huaiyuan Glutinous Rice Research Institute,Nanjing Agricultural University,Bengbu 233040,China;College of Agriculture,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京农业大学-怀远糯稻产业研究院,安徽蚌埠233040 [3]南京农业大学农学院,江苏南京210095

出　　处：《食品工业科技》2024年第14期271-281,共11页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(32102131);中国博士后面上项目(2020M681631);怀远县科技计划项目。

摘　　要：本论文旨在筛选适合酿造甜酒酿的糯米品种。以怀远县25种常见糯米品种为对象,分析制得甜酒酿的原料组成和理化性质,利用电子鼻、电子舌和感官评定等测定其感官品质,并通过相关性分析阐明原料组成、酒酿理化性质和感官品质的关系。结果表明,25种糯米的总淀粉含量59.0~81.0 g/100 g,直链淀粉含量1.0~3.5 g/100 g,蛋白质含量6.6~8.5 g/100 g。25种甜酒酿的酒精度0.8%vol~2.8%vol、还原糖含量15.5~31.8 g/100 g、总酸含量0.29~0.66 g/100 g,均达到米酒农业标准规定的清汁型米酒的要求。所有酒酿均具有一定的抗氧化能力;其中‘富糯628’品种制得酒酿的体外抗氧化活性最好,DPPH自由基清除率和铁离子还原能力分别达71.3%和15.7μg VC/mL。25种酒酿的感官存在明显差异;13种甜酒酿的感官品质显著优于市售孝感佬米酒,其余12种甜酒酿则与其相似。还原糖和总酸含量是影响产品感官评分的最关键因素(P<0.05);‘富糯628’制得的酒酿兼备感官品质高和抗氧化效果好的优点,具有开发新型特色风味和功能型甜酒酿的潜力。This study aimed to select suit glutinous rice varieties for the production of sweet rice wine.The wine was prepared by using 25 glutinous rice varieties harvest in Huaiyuan as raw materials.The basic components of glutinous rice,and the physicochemical properties the wine were compared.The sensory characteristics were investigated by using electronic tongue,electronic nose,sensory evaluation,the relationship among the basic components of glutinous rice,physicochemical properties,and sensory qualities of rice wine was established by correlation analysis.The results showed that the total starch content of 25 kinds of glutinous rice was 59.0~81.0 g/100 g,the amylose content was 1.0~3.5 g/100 g,and the protein content was 6.6~8.5 g/100 g.The alcohol content of 25 kinds of sweet rice wine was 0.8%vol~2.8%vol,the reducing sugar content was 15.5~31.8 g/100 g,and the total acid content was 0.29~0.66 g/100 g,which met the requirements of clear-juice type rice wine stipulated by industry standard.All rice wine presented antioxidant activity to some extent,while this made from'Funuo 628'showed the best antioxidant activity,with DPPH free radical clearance and iron ion reducing ability reaching 71.3%and 15.7μg VC/mL,respectively.The sensory of 25 kinds of rice wine had significant differences.13 kinds of rice wine were significantly better than the commercial Xiaogan rice wine among them,while the others were similar to the commercial one.The reducing sugar and total acid contents dominated in determining the sensory scores.'Funuo 628'exhibited the advantages of both high sensory quality and good antioxidant activity,which therefore was potential to develop sweet rice wine with unique flavors and functional properties.

关 键 词：甜酒酿 理化性质 感官品质 

分 类 号：TS262[轻工技术与工程—发酵工程]