房县黄酒酿造用糯米营养成分分析  

Analysis of Nutritional Constituents of Glutinous Rice Used in Brewing Fangxian Rice Wine

作　　者：杨武 李评 常堃[2] 宋伟[2] 张磊 赵超超 YANG Wu;LI Ping;CHANG Kun;SONG Wei;ZHANG Lei;ZHAO Chaochao(Fang County Huangjiu Industry Development Center,Fang County 442100,Hubei,China;Shiyan Academy of Agricultural Sciences,Shiyan 442000,Hubei,China;Beijing Zhonghe Fang County Biological Food Co.,Ltd.,Fang County 442100,Hubei,China)

机构地区：[1]房县黄酒产业发展中心,湖北房县442100 [2]十堰市农业科学院,湖北十堰442000 [3]北京忠和房县生物食品有限公司,湖北房县442100

出　　处：《酿酒》2025年第2期80-82,共3页Liquor Making

摘　　要：“房县黄酒”源远流长,以其独特的风味和营养价值而闻名遐迩,深受消费者喜爱。而糯米作为酿造房县黄酒的主要原料,其营养成分对黄酒的质量和风味的形成密切相关。本研究聚焦于房县黄酒酿造所使用的糯米,通过化学分析,测定了糯米中的直链淀粉、脂肪、蛋白质、磷、钙和锶等营养成分的具体含量和组成。为探讨如何通过优化糯米的选用和处理工艺来提升房县黄酒的整体品质,提供科学参考依据。"Fangxian Yellow wine"has a long history and is well known for its unique flavor and nutritional value,and is loved by consumers.As the main raw material for brewing Fangxian rice wine,the nutrition of glutinous rice is closely related to the quality and flavor of the wine.This study focused on the glutinous rice used in the brewing of Fangxian rice wine.Through chemical analysis,the specific content and composition of amylose,fat,protein,phosphorus,calcium and strontium in glutinous rice were determined.In order to discuss how to optimize the selection and treatment of glutinous rice to improve the overall quality of Fangxian rice wine,to provide a scientific reference.

关 键 词：房县黄酒 糯米 营养成分 酿造工艺 品质分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程] TS207.3