4种甜米酒主要营养成分与滋味特征对比及分析

Analyses of nutritional composition in four kinds of fermented sweet rice wines and sensory evaluation with electronic tongue

以湖北孝感珍珠糯米为原料,选用孝感酒曲、米婆婆酒曲、苏州酒曲、安琪酒曲等4种酒曲制作甜米酒。对制作的4种甜米酒的基本理化指标、糖类组成、有机酸组成、游离氨基酸组成等营养成分进行测定且采用感官评价法及电子舌技术对其滋味特性进行分析。结果表明,不同品牌酒曲制作的甜米酒含有的主要营养成分存在较大差异,其中安琪甜米酒和苏州甜米酒总糖、还原糖含量较高,同时安琪甜米酒、米婆婆甜米酒中小分子糖类和有机酸含量具有一定优势。在游离氨基酸分析中,以孝感甜米酒最优,米婆婆甜米酒次之。米婆婆甜米酒在综合感官评价过程中所获评分最高。此外,利用电子舌对4种甜米酒中的滋味物质进行人工智能识别并建立了基于电子舌探头响应值与滋味感官的预测模型。

Xiaogan pearl glutinous rice produced in Hubei Province was used to make sweet rice wine with four different kinds of starter brands（Xiaogan,Mipopo,Suzhou,Angle）.Four kinds of sweet rice wines were evaluated by sensory evaluation.The content of chemical components,small molecular sugars,organic acids and free amino acids were detected.Results showed that there were significant differences in most nutritional ingredients of four fermented sweet rice wines made by different starter brands.The content of total sugar and reducing sugar in sweet rice wines made by Angle and Suzhou brand starters were more than that made by Mipopo and Xiaogan brand starters.The content of small molecular sugar and organic acid in Angle and Mipopo sweet rice wines were higher than that in Xiaogan and Suzhou sweet rice wines.Xiaogan fermented sweet rice wine performed well in free amino acid analysis,followed by Mipopo fermented sweet rice wine.Mipopo sweet rice wine obtained a high score of sensory evaluation,followed by Suzhou yeast fermented rice wine.Because of its high sensitive to taste compound,electronic tongue was used to identify different rice wine products.A predictive model of probe response value and taste sense based on the electronic tongue was established.