摘要
以麦曲协同蜂蜜接合酵母酿造的黑糯米酒作为酒基调配料酒,通过单因素试验和正交试验,以感官评价得分为指标,研究花椒、八角、桂皮的添加量和浸提时间对料酒的影响。结果表明,花椒添加量为0.04%,八角添加量为0.10%,桂皮添加量为0.70%,在黑糯米酒中浸泡6 d,制成的料酒风味最佳,其酒精度为12.6%vol,总酸含量为4.89 g/L,氨基酸态氮含量为0.588 g/L。
The black glutinous rice wine brewed by Zygosaccharomyces mellis was used as the base liquor. Through single factor experiment and orthogonal experiment, the sensory evaluation score was used as the index to study the effect of the addition amount and extraction time of prickly ash, star anise and cinnamon on cooking wine. The results showed that the amount of pepper, octagonal and cinnamon was 0.04%, 0.10% and 0.70%, respectively. After six days of soaking in black glutinous rice wine, the cooking wine had the best flavor. The alcohol degree was 12.6%vol, total acid was 4.89 g/L, and amino acid nitrogen was 0.588 g/L.
作者
林春瑶
刘功良
高苏娟
白卫东
费永涛
贾爱娟
LIN Chunyao;LIU Gongliang;GAO Sujuan;BAI Weidong;FEI Yongtao;JIA Aijuan(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Guangdong Delicious Fresh Seasoning Food Co.,Ltd.,Zhongshan 528437)
出处
《食品工业》
CAS
2021年第4期111-115,共5页
The Food Industry
基金
广东省重点领域研发计划项目“特色微生物航天育种技术创新与菌种创制”(2018B020206001)
广东省重点领域研发计划项目“发酵食品精准制造关键技术及产业化示范”(2020B020226008)
广东省2019年省级农业科技创新及推广项目“农产品初级加工装备共性关键技术研发创新团队”(2019KJ101)
国家重点研发计划专项“传统发酵食品加工过程内源性危害物控制技术的应用示范”(2018YFC1604105)。
关键词
黑糯米
料酒
香辛料
感官评价
氨基酸态氮
black glutinous rice
cooking wine
spices
sensory evaluation
amino acid nitrogen
