山草莓米酒的理化、感官与抗氧化特性的研究

Changes of physicochemical,sensory and antioxidant activity characteristics in rice wine added with different ratios of Rubus coreanus

为了提高米酒的功能性,米酒中主原料大米中分别添加10%、20%、30%的山草莓(Rubus coreanus)通过酵母发酵制造具有功能性的山草莓米酒。对制造的山草莓米酒进行了理化特性、感官与抗氧化特性的研究。最终山草莓添加量为10%、20%的山草莓米酒酒精的含量为15.5%,添加量为30%的山草莓米酒则为14.5。山草莓米酒最终总糖含量逐渐降低,最终pH随着山草莓添加量的增加而降低。色度中CIEa*值随着山草莓添加量的增加而增加,而CIEb*值和CIEL*值却随着山草莓添加量的增加变化不明显。同时,山草莓添加量在20%以上时制作的山草莓米酒抗氧化性增强。因此,从理化特性、感官与抗氧化特性的角度来看,制造山草莓米酒时,山草莓添加量为20%最适合。

Add rice,respectively,10%,20%,30% of Rubus coreanus produced by yeast fermentation R.coreanus rice wine.R.coreanus for the manufacture of rice wine for the physical and chemical properties,sensory characteristics and antioxidant research.The final total sugar with the amount of R.coreanus decreases,but the final pH with the addition of R.coreanus increases.The alcohol content with the 10% and 20% of R.coreanus was 15.5%,30% of R.coreanus was 14.5%.Color in a＊ and b＊ values with the addition of R.coreanus increases,L＊ values but with the addition of R.coreanus to increase with little change.After adding R.coreanus to increase oxidation resistance.From physical and chemical properties and antioxidant properties of sensory point of view,its adding 20% of R.coreanus most suitable.