板栗大米清酒酒曲选择及氨基酸含量测定

Selection of Jiuqu for Chinese chestnut-rice sake and determination of amino acid content

为了确定板栗作为酿酒原料的可行性,对板栗淀粉糖化用曲进行了筛选,同时分析板栗大米清酒中氨基酸的种类及含量,为清酒的营养与风味的改良提供基础。通过对4种米曲霉(Aspergillus oryzae)酒曲的感官评价及酶活测定,确定米曲霉2011更适合作为板栗清酒的糖化曲种,其α-淀粉酶活力、糖化酶活力及酸性蛋白酶活力分别为1 306.63 U/g、324.56 U/g、1 036.33 U/g。板栗大米清酒及纯大米清酒中氨基酸含量分析结果表明,板栗大米清酒含有17种氨基酸(含8种必需氨基酸),且含量均高于大米清酒中的氨基酸含量,其中天冬氨酸、苏氨酸、谷氨酸、丙氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸含量是大米清酒中的2倍以上。添加板栗不仅改良了清酒的营养价值,还改善了清酒的风味,因此板栗适合作为酿酒原料。

In order to determine the feasibility of Chinese chestnut as raw materials for alcoholic drink,the starter for saccharification of chestnut was screened,and the types and contents of amino acid in Chinese chestnut-rice sake were analyzed,which provided the basis for the improvement of nutrition and flavor of sake.The sensory characteristics and enzyme activity of Jiuqu after inoculation with 4 kinds of Aspergillus oryzae were evaluated and detected.It was confirmed that A.oryzae 2011 was more suitable as a saccharifying Jiuqu of Chinese chestnut sake,and the activities ofα-amylase,glucoamylase and acid protease were 1 306.63 U/g,324.56 U/g and 1 036.33 U/g(in dry basis),respectively.The amino acids contents of Chinese chestnut-rice sake and rice sake were analyzed,and the results showed that Chinese chestnut-rice sake had 17 kinds of amino acids(including 8 kinds of essential amino acids),and their contents were higher than that in rice sake.Among them,the contents of aspartic acid,threonine,glutamine acid,alanine,valine,isoleucine,leucine,tyrosine and phenylalanine were more than twice of that in rice sake.The addition of Chinese chestnuts not only increased the nutritional value of sake,but also improved the flavor of sake,so Chinese chestnuts were suitable as the raw materials for alcoholic drink.