板栗添加量对板栗大米清酒品质影响研究

Effect of chestnut addition on the quality of chestnut-rice sake

为进一步确定板栗大米清酒酿造工艺中最适板栗添加量以及其对成酒的品质影响,文章首先通过分析原料中蛋白质及脂肪含量,选择碾白精度更高的大米为原料,并以不同板栗添加量与精米混合发酵酿造,然后对成酒的感官品鉴和理化指标进行检测。最后对板栗大米清酒与纯米清酒的总酚以及氨基酸组分进行分析。结果表明,以出米率为60%的市售大米为原料时,20%的板栗添加量是板栗大米清酒发酵工艺中的最适添加量。当板栗添加量为20%时,成酒口感协调,色泽金黄、透亮有光泽,香气较浓郁。其酒度为20.01°,总酚含量为221.1μg/mL高于纯米清酒,含有17种氨基酸,含量均高于纯米清酒,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、苯丙氨酸的含量是纯米清酒中的2倍以上。

In order to further determine the optimal amount of chestnut added and the quality of sake in the brewing process of chestnut-rice sake. Firstly, through the analysis of the protein and fat content of the raw material in this paper, the rice with higher whitening accuracy was selected as the raw material,and the wine was fermented with different added quantity of chestnuts and refined rice, and then the sensory appreciation and physical and chemical indexes of the wine were tested. At last, the total phenol and amino acid components of chestnut-rice sake and rice sake were analyzed. The results showed that when the commercially available rice with a yield of 60% was used as raw material, the 20% chestnut addition amount was the optimum addition amount in the chestnut rice sake fermentation process. When the amount of chestnut added is 20%, the wine has a harmonious taste, golden color, translucent and lustrous, and the aroma is rich, whose alcohol content is 20.01 °, the total phenol content is 221.1 μg/mL,which is higher than that of rice sake, the content of 17 kinds of amino acids is higher than that of pure rice sake. Especially the content of aspartic acid, threonine, glutamic acid, alanine, valine, isoleucine,leucine, tyrosine, phenylalanine is more than twice that of pure rice sake.