甜酒曲添加量对米酒及其米酒馒头品质的影响

The Effect of Sweet Koji Addition on the Quality of Rice Wine and Rice Wine Steamed Bread

采用3,5-二硝基水杨酸分光光度法、孟加拉红培养基、MRS固体培养基,研究了甜酒曲添加量(0.5%~3.0%)对米酒还原糖、pH值、淀粉酶活性、酵母菌和乳酸菌总数的影响,并结合馒头比容、质构和感官评分对各项试验指标进行分析。结果表明:甜酒曲添加量一定时,随着时间的延长,米酒中还原糖含量、淀粉酶活力、酵母菌总数、乳酸菌总数呈先升高后降低的趋势,pH值呈先降低后趋于平缓后降低的趋势;米酒添加量为1.5%,48 h时,米酒中的蛋白酶活力达到最大值。甜酒曲添加量低于1.0%时,pH值较高,在4.0~4.8之间。馒头的比容随着甜酒曲添加量的增加呈先增加后降低的趋势;添加1.5%的甜酒曲,馒头的硬度和咀嚼性最小,回复性最好,黏附性最大(P<0.05),感官评分达92.0。

Using 3,5-dinitrosalicylic acid spectrophotometry,bengal red medium and MRS solid medium,the amount of sweet koji addition(0.5%-3.0%)on rice wine reducing sugar,pH,amylase activity,yeast was studied.The effects of the total number of bacteria and lactic acid bacteria,combined with the specific volume,texture and sensory score of the steamed bread,were comprehensively analyzed.The results showed that when the amount of sweet koji added was constant,the content of reducing sugar,amylase,total yeast and total lactic acid bacteria increased first and then decreased with the increase of time.The pH decreased first and then gradually decreased;the amount of sweet koji addition was 1.5%,and the protease activity in rice wine reached the maximum at 48 h.When the amount of sweet koji is less than 1.0%,the pH is higher,between 4.0-4.8.With the increase of the amount of rice wine sweet koji,the specific volume of steamed bread first increased and then decreased.The amount of sweet koji addition was 1.5%,the hardness and chewiness of steamed bread were the smallest,the recovery was the best,and the adhesion was the best(P<0.05),the sensory score reached 92.0.