黄饭花酒酿造及其游离氨基酸和微量元素含量分析  

The Brewing of Huangfanhua Wine and Its Free Amino Acid and Trace Element Content Analysis

作　　者：王维平[1] 刘旭辉[1] 覃勇荣[1] 

机构地区：[1]河池学院,广西 宜州

出　　处：《农业科学》2022年第12期1248-1256,共9页Hans Journal of Agricultural Sciences

摘　　要：为了进一步开发利用桂西北岩溶地区特色药用植物资源,充分发挥其在大众保健中的作用,以密蒙花水提液和糯米为主要原料,以市场购买的酒曲为糖化发酵剂,参考当地少数民族酿制保健养生酒的基本工艺和方法,采用常规发酵方法酿制糯米黄饭花酒,并对该酒的部分理化指标进行了检测,测定了该酒的游离氨基酸及微量元素含量,对其保健功能也进行了简要分析。结果表明,黄饭花酒的酿造具有取材方便,工艺简单易学,酒品味道醇香,色泽透亮,感官良好等特点,所得产品符合国家食品行业相关标准的要求,游离氨基酸及微量元素含量比较丰富,具有一定的保健功能和营养价值,值得进行产品开发和市场推介。In order to further develop and utilize the characteristic medicinal plant resources in the Karst area of northwest Guangxi, and give full play to its role in public health care, the main raw materials are the water extract of Buddleia officinalis and glutinous rice, and the distiller’s yeast purchased on the market is the saccharification starter. The basic technology and method of na-tional brewing health-care wine is to use conventional fermentation method to brew glutinous rice Huangfanhua wine, and some physical and chemical indexes of this wine were tested, the content of free amino acids and trace elements in the wine were determined, and its health function was also analyzed briefly. The results show that the brewing of Huangfanhua wine has the characteristics of convenient materials, simple and easy-to-learn technology, mellow taste, translucent color, and good senses. The products obtained meet the requirements of the relevant national food industry standards and has relatively rich free amino acid and trace elements. It has a certain health function and nutritional value, and is worthy of product development and market promotion.

关 键 词：黄饭花酒 酿造技艺 游离氨基酸 微量元素 

分 类 号：TS262[轻工技术与工程—发酵工程]