红曲玫瑰风味醪糟的研制及风味品质分析  

Development and Flavor Quality Analysis of Red Yeast Rice Mash with Rose Flavor

作　　者：梁雪梅 冉伟[2] LIANG Xuemei;RAN Wei(Sichuan Commerce School,Chengdu 611731,China;Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川省商务学校,四川成都611731 [2]四川旅游学院,四川成都610100

出　　处：《现代食品》2024年第11期86-91,共6页Modern Food

摘　　要：以红曲米粉和玫瑰花瓣为辅助原料,研发一种新型红曲玫瑰风味醪糟。通过单因素实验得出红曲玫瑰风味醪糟的最佳工艺为红曲米粉添加量1.5%,玫瑰花瓣添加量2.0%,甜酒曲添加量0.4%,发酵时间3 d。在此条件下制备的醪糟颜色红润、玫瑰香气浓郁、风味协调、甜酸适口,感官接受度高。与纯米根霉甜酒曲发酵的醪糟相比,该产品中有机酸减少16.46%,还原糖、乙醇、挥发性物质含量分别提高7.82%、76.80%、35.08%。红曲米粉和玫瑰花瓣的加入可明显增强醪糟的酒香味和芳香味,减少醪糟的酸味,增强醪糟的甜味。A new type of red koji rose flavor fermented glutinous rice was developed with red koji rice noodles and rose petals as auxiliary materials.The single factor experiment showed that the best technology of red koji rose flavor fermented glutinous rice was 1.5%of red koji rice noodles,2.0%of rose petals,0.4%of sweet wine koji,and fermentation time was 3 days.The fermented mash prepared under these conditions has a reddish color,rich rose aroma,harmonious flavor,and a sweet and sour taste,with high sensory acceptance.Compared with the fermented mash of pure Rhizopus oryzae sweet wine koji,the organic acid in this product decreased by 16.46%,and the content of reducing sugar,ethanol,and volatile substances increased by 7.82%,76.80%,and 35.08%,respectively.The addition of red koji rice noodles and rose petals can significantly enhance the wine flavor and fragrance of fermented glutinous rice,reduce the sour taste of fermented glutinous rice,and enhance the sweet taste of fermented glutinous rice.

关 键 词：红曲米粉 玫瑰花瓣 醪糟 风味品质 

分 类 号：TS205.5[轻工技术与工程—食品科学]