一种黑米营养发酵酒的制备及其检测分析

Preparation and Detection Analysis of a Kind of Semi-solid Fermentation Nutritional Black Rice Wine

以优质黑米为主要原料,采用酶解淀粉、低温半固态发酵等技术相结合,酿造一种类似干红葡萄酒色泽、口感酸甜醇厚、具有特殊香气的黑米营养发酵酒。探讨了半固态发酵工艺,并对成品酒进行香气物质、氨基酸、总黄酮、总多糖、总花色苷等成分的检测分析。结果表明:本实验所酿造的黑米营养发酵酒风味独特,其特殊香气成分主要包括醇类、酸类、酯类、酚类、酮类等26种;其中,苯乙醇含量较高,其具有宜人的玫瑰香气味;含有的氨基酸种类丰富,包括脯氨酸、丙氨酸、谷氨酸等17种氨基酸;总黄酮、总多糖、总花色苷等的含量分别为63.7mg/L、681mg/L、35mg/L。研究表明:本实验制备的黑米发酵酒营养物质丰富,富含多种生物活性成分,符合发酵酒卫生标准,具有潜在开发价值。

With high quality black rice as the main raw material, using enzymatic starch, low temperature semi-solid fermentation technology, brewing a kind of nutritional black rice wine, which have wine red color, sweet and sour taste mellow, has special aroma. The semi-solid fermentation process was studied, and the aroma, amino acids, total flavonoids, total polysaccharides and total anthocyanins of the fermented wine were detected and analyzed. The results showed that the nutritional black rice wine with unique flavor, its special aroma components including alcohols, acids, esters, phenols, ketones and other 26 kinds; among them, high benzene content of ethanol,which has pleasant rose scent; contains rich amino acids, proline, alanine, glutamic acid and othe 17 kinds of amino acids; total flavonoids,total polysaccharide, and total anthocyanins contents were 63.7 mg/L, 681 mg/L, 35 mg/L. The research showed the fermented black rice wine was riched in nutrients, bioactive components, and met the health standards of fermented wine, had potential development value.