不同甜酒曲对米酒及米酒馒头品质的影响

Effect of different sweet koji on the quality of rice wine and rice wine steamed bread

该研究以东北糯米为原料,选用西王、苏州蜂蜜、双龙、尚川、安琪甜酒曲5种甜酒曲制作米酒,并将米酒作为发酵剂制作馒头。对5种米酒的还原糖、总糖、pH值、总酸、蛋白酶活性和淀粉酶活性、酵母菌和乳酸菌总数进行测定,并对馒头的比容、硬度、白度和感官评分进行分析。结果表明,不同品牌甜酒曲制作的米酒的还原糖、总糖含量有较大差异(P<0.05),其中安琪米酒还原糖、总糖含量较高,分别为19.08 mg/g、3.67%。西王、苏州蜂蜜、尚川米酒的pH值为3.24～3.27,没有显著性差异(P>0.05)。双龙、尚川米酒中酵母菌总数较高,其对数值分别为7.90、7.64。尚川米酒馒头、安琪米酒馒头比容、硬度、白度及感官评分没有显著性差异(P>0.05),馒头的感官评分分别为81.8分、85.2分。

Using northeast glutinous rice as raw material,rice wine was made by using Xiwang,Suzhou honey,Shuanglong,Shangchuan,Angel sweet koji,and then steamed bread was made by using rice wine as starter.The reducing sugar,total sugar,pH,total acid,proteinase activity,amylase activity,yeast and lactic acid bacteria counts of 5 rice wine were determined,and the specific volume,hardness,whiteness and sensory evaluation score of steamed bread were analyzed.The results showed that the rice wine produced by different brands of sweet koji had a large difference in reducing sugar and total sugar content(P<0.05).Among them,Angel rice wine had higher reducing sugar and total sugar content,which were 19.08 mg/g and 3.67%,respectively.The pH of the rice wine made by Xiwang,Suzhou honey and Shangchuan sweet koji was between 3.24 and 3.27,and there was no significant difference(P>0.05).The total number of yeast in rice wine produced by Shuanglong and Shangchuan sweet koji were higher,which were 7.90 and 7.64,respectively.There were no significant differences in the specific volume,hardness,whiteness and sensory scores of Shangchuan.The sensory scores of Shangchuan and Anqi rice wine steamed bread reached 81.8 and 85.2,respectively.