3种高粱品种淀粉特性和酿造黄酒的风味品质分析

Analysis of Starch Properties and Huangjiu Flavor from Three Sorghum Varieties

以‘晋杂22号’、‘晋粱白2号’、‘晋粱白3号’3种高粱为原料酿造黄酒,分析研究淀粉对黄酒风味品质的影响。对3种高粱进行淀粉、直链淀粉、蛋白质和脂肪质量分数等理化指标的检测;并采用扫描电子显微镜分别对3种高粱籽粒内部胚乳结构进行分析;对3 种高粱进行淀粉提取,检测其溶解度和膨胀度;并采用差示扫描量热仪检测3种淀粉的糊化特性;采用3 种高粱进行发酵酿造黄酒,并对3种高粱发酵过程中的挥发性风味物质的种类和质量浓度进行检测。结果表明,3 种黄酒分别检测到102、109、110种风味物质,总质量浓度分别为392.210、344.342、635.695 mg/L,其中异丁醇、异戊醇、苯乙醇、十六酸乙酯、9,12-十八碳二烯酸乙酯和2-甲氧基-4-乙烯基苯酚是主要的风味物质。‘晋粱白3号’的支链淀粉质量分数最高,风味物质的种类及质量浓度也最高,证明淀粉质量分数对黄酒风味物质的种类及质量浓度起到了积极影响,为黄酒酿酒原料的选择提供了理论依据。

Huangjiu was made from ‘JZ 22’,‘JLB 2’ and ‘JLB 3’ sorghum,and the effect of sorghum starch on the flavor quality of Huangjiu was studied.The starch,amylose,protein and fat contents and other physicochemical indexes of the sorghum varieties were detected.The endosperm morphology was analyzed by scanning electron microscopy.Then starch was extracted from each variety and their solubility and swelling power were tested.The gelatinization properties of starch were tested by differential scanning calorimetry.Changes in the kinds and contents of volatile flavor substances during the fermentation process were determined.The results showed that a total of 102,109 and 110 volatile substances were detected in ‘JZ 22’,‘JLB 2’ and ‘JLB 3’ wines at concentrations of 392.210,344.342,and 635.695 mg/L,respectively.Among them,2-methyl-1-propanol,3-methyl-1-butanol,phenylethyl alcohol,hexadecanoic acid ethyl ester,9,12-octadecadienoic acid,ethyl ester and 2-methoxy-4-vinylphenol were the major flavor substances.The amylopectin content of ‘JLB 3’wine was the highest,and it contained the largest number and amount of flavor substances,indicating that starch had a positive effect on the types and contents of flavor substances in Huangjiu.This study provides a theoretical basis for raw material selection for Huangjiu.