共查询到19条相似文献,搜索用时 187 毫秒
1.
2.
南通花露烧是一种传统的特型黄酒,现已列入江苏南通非物质文化遗产名录。试验测定了10种市售花露烧和5种市售传统黄酒中的关键品质指标,以高效液相(HPLC)分析有机酸和糖,以分光测色仪测定酒体颜色,比较分析花露烧与传统黄酒中的成分含量并采用统计学手段描述两者之间的差异性,揭示花露烧的理化特性。结果表明:花露烧的pH、乙酸、总糖、葡萄糖、酒精度、可溶性固形物等指标显著高于传统黄酒(P<0.05),与其更加甘甜醇厚的滋味体验相关。感官评价实验结果表明,花露烧的香气、口味和可接受度均优于传统黄酒,其中,香气、滋味得分和乳酸、可溶性固形物以及总糖含量密切相关。采用主成分分析进一步探究酒品与成分间的相关性,结果发现pH、乙酸、总糖、葡萄糖、酒精度、可溶性固形物是花露烧品质形成的关键指标。本文为做好花露烧品质监管提供了理论支撑。 相似文献
3.
为缩短黄酒的陈化时间,利用超声波辅助方式进行黄酒发酵并对发酵后黄酒品质变化进行研究。研究结果显示,与对照相比超声波处理后的黄酒亮度降低,红色和黄色增加。滋味品质评价可以看出,与对照相比所有处理的涩味和后味A没有明显变化,其余指标变化无规律。主成分分析(principal component analysis,PCA)结果显示,处理C黄酒的滋味品质优于其他处理。超声波处理对黄酒中的有机酸含量和种类均有影响。从理化性质可以看出,与对照相比,超声波辅助方式对黄酒中的还原糖含量和pH值影响不大,总糖、总酸和氨基酸态氮含量上升,非糖固形物含量下降,其余指标变化无规律。 相似文献
4.
5.
房县黄酒是国家地理标志保护产品,其酿造工艺已入选省级非物质文化遗产名录。为提升房县黄酒品质,助推房县黄酒产业的稳定发展,本文对房县公共检验检测中心数据库中的黄酒各项理化指标的检测数据进行整理、分析、归纳,得出传统房县黄酒各项理化指标的波动特点,为房县黄酒地方标准制定、行业规范、市场管理和生产工艺优化等方面提供科学的数据参考。在房县传统手工酿酒户中,90.6%的酿酒户生产的黄酒为甜黄酒,其中非糖固形物含量高于14 g·L-1的酿酒户占98%,总酸为4~12 g·L-1的酿酒户占97.4%,氨基酸态氮为0.4~0.8 g·L-1的酿酒户占77.6%,不含氧化钙成分。房县传统手工黄酒具有高总糖、高非糖固形物、高总酸和高基酸态氮的特点,属于弱酸性的低度酿造酒。 相似文献
6.
7.
为优化山茱萸黄酒的发酵工艺,将山茱萸提取液经降酸、脱涩处理后加入糯米中,在黄酒曲的作用下进行发酵。以山茱萸黄酒的理化指标、感官评分、活性成分含量为依据,通过单因素和正交试验确定山茱萸黄酒的最优发酵工艺条件:山茱萸浸提液与干糯米液料比4∶7(mL/g)、酒曲添加量2.0%、酵母添加量0.25%、发酵时间7 d。该工艺下酿造的黄酒酒精度、总糖、总酸、非糖固形物含量和感官指标均符合国家相关标准,属于半甜型黄酒,黄酒中多糖、山茱萸皂甙含量分别为31.12 g/L和0.046 g/L。 相似文献
8.
《食品工业科技》2016,(19)
为研究陶缸贮藏红曲黄酒的溶解氧水平以及其对产品的陈酿效果,本文以玻璃缸为对照,分析了红曲黄酒在陶缸贮藏期间溶解氧含量的变化及其对主要品质的影响。实验结果表明,陶缸贮藏红曲黄酒的溶解氧含量短期内迅速下降,而后缓慢上升,维持在7.60~7.62 mg/L的水平,其溶解氧的变化影响着产品非糖固形物、总酯等品质指标;在贮藏期间,受溶解氧氧化的影响,红曲黄酒的乙醇、总酚含量缓慢下降,总酸略微上升,非糖固形物及总酯的含量增加;氨基酸总量下降,且苦涩味氨基酸下降幅度较大,陶缸贮藏1年红曲黄酒的品质优于玻璃缸对照处理。以陶缸陈酿红曲黄酒,可使黄酒保持一定的溶氧水平,有利于提升陈酿黄酒品质。 相似文献
9.
在饴糖生产中,淀粉经淀粉酶的催化水解作用生成含麦芽糖、糊精等成份的稀糖液,其固形物的含量为28%左右。为了获得固形物为79%。的成品饴糖,必须将稀糖液浓缩,即100公斤稀糖液必须蒸发其中64.56公斤的水才能制成35.44公斤的饴糖。饴糖浓缩工序所消耗 相似文献
10.
11.
以山楂、糯米为原料,在闽西客家传统甜型黄酒酿造工艺基础上酿制起泡山楂黄酒。以酒精度与感官评分为评价指标,采用单因素试验及响应面试验对其酿造工艺条件进行优化,并对其品质进行分析。结果表明,起泡山楂黄酒最佳酿造工艺条件为:浓缩山楂汁添加量10%、二次发酵初始糖度110 g/L、二次发酵温度16 ℃。在此最优发酵工艺条件下,起泡山楂黄酒酒精度为6.5%vol,感官评分为93.5分,其总糖、氨基酸态氮、非糖固形物、总黄酮含量分别为61.30 g/L、0.26 g/L、16.80 g/L、16.64 mg/L。 相似文献
12.
通过单因素和正交试验,对传统房县黄酒的酿造工艺进行优化。结果表明,传统房县黄酒的最佳酿造工艺条件为酒药接种量 0.5%,料水比1∶0.5(g∶mL),发酵温度28 ℃,发酵时间24 d。在此条件下,酿造得到的房县黄酒米香浓郁,柔和甘冽,酒体谐调,具有区别于典型产区黄酒的独特产品风格,酒精度为17.6%vol、β-苯乙醇含量为168.2 mg/L、异戊醇含量为63.5 mg/L、总糖为154.6 g/L、总酸为7.5 g/L、非糖固形物为32.6 g/L、氨基酸态氮为0.47 g/L。 相似文献
13.
14.
以正常工艺酿制的米酒为对照,对不同工艺制作的炒米米酒的色度、澄清度、理化性质及滋味品质等进行研究。结果表明,糯米先经300 ℃、3 min焙炒后再按正常工艺酿制米酒,总糖、非糖固形物、可溶性固形物、氨基酸态氮和总酸含量显著升高(P<0.05),色度、澄清度、pH值没有显著差异(P>0.05)。滋味品质评价可以看出,先焙炒再酿制的米酒与对照相比,甜味、咸味增加,苦味下降,酸味、涩味、鲜味、后味A、后味B、丰度没有显著差异。主成分分析(PCA)结果显示,先焙炒再酿制的米酒的滋味品质优于对照。 相似文献
15.
酸性蛋白酶在机制粳米黄酒中的应用 总被引:5,自引:0,他引:5
酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源,促进酵母菌的快速繁殖,提高发酵过程的稳定性和能力;分解原料中的蛋白质物质,促进对原料淀粉的利用,提高原料的出酒率;可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题;酸性蛋白酶在发酵酒醅中的澄清作用,为黄酒成品解决非生物浑浊提供了方法.(孙悟) 相似文献
16.
Yuji Teramoto Kaoru Okamoto Seinosuke Ueda Shoji Kayashima 《Journal of the Institute of Brewing》1993,99(6):467-471
Fermentation tests were performed with sprouting rice, sprouting rice infected with koji mold, i.e. Aspergillus oryzae and rice koji, as saccharifying agent. Characteristics of the various rice wines were compared by gas chromatography and organoleptic testing. The rice wine made with sprouting rice was colorless and had light and refined characteristics in terms of both aroma and taste. The rice wine made with sprouting rice infected by Aspergillus oryzae was rich in isoamyl alcohol, isoamyl acetate and acetaldehyde; it was faintly yellow in color and had rich and mild characteristics. This rice wine had something in common with conventional Japanese sake as compared with the sprouting rice wine, and it might be a transitional intermediate between ancient sprouting rice wine and conventional Japanese sake. In accordance with the traditional method for sake brewing, starchy materials, tap water and sprouting rice as the saccharifying agent were added to the initital mash as first and second additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its acidic taste was masked by sugar and dextrin. 相似文献
17.
采用6种不同酒曲生产小米酒,考察不同酒曲对其发酵酒的非糖固形物、酒精度、pH、总酸及氨基酸态氮含量的影响,并对其进行全营养成分分析。结果表明,最佳酒曲为QDYF-1,其发酵的小米酒总糖含量为0.42 g/L、非糖固形物含量为32 g/L、酒精度为11.2%vol、pH值为3.7、氨基酸态氮含量为3.41 g/L,碳水化合物含量为12.3 g/100 g,维生素B1含量0.088 mg/100 g,维生素B2含量为0.05 mg/100 g,氨基酸含量为0.365 g/100 g;其中,9种人体必需氨基酸含量为0.088 g/100 g。该产品色泽诱人、酸甜可口、带有米香味、营养丰富,具有非常好的保健功能。该研究可为小米酒的产业化生产提供重要依据。 相似文献
18.
Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat Qu on Chinese rice wine flavour has attracted great interest. In this study, Chinese rice wine fermentations were conducted with different saccharifying agents (wheat Qu and mixed commercial enzymes) to study the effect of wheat Qu on the fermentation process and aroma characteristics of Chinese rice wine. Our results showed that wheat Qu not only acted as a saccharifying agent, but also increased yeast activity and the formation of aroma compounds. A higher yeast growth and fermentation rate, in addition to a lower yeast death rate, were observed when wheat Qu was used as a saccharifying agent. Global analysis of the aromatic profiles revealed that the use of wheat Qu greatly promoted the formation of the aroma compounds during a Chinese rice wine fermentation. The concentrations of the volatile phenolic compounds and higher alcohols were higher in the Chinese rice wine samples fermented with wheat Qu. It was concluded that the role of wheat Qu cannot simply be replaced by commercial enzymes and that the Chinese rice wine aromatic profiles can be modulated depending on the amount of wheat Qu used in the fermentation. Copyright © 2013 The Institute of Brewing & Distilling 相似文献
19.
Yuji Teramoto Noriaki Saigusa Yasuo Yoshida Seinosuke Ueda Kiyoshi Yoshizawa 《Journal of the Institute of Brewing》1994,100(1):3-6
Red rice sake was efficiently produced from unpolished red rice without cooking by use of rice koji prepared with shochu koji mold, Aspergillus kawachii, as saccharifying agent. A comparative study was made of red rice sake made with rice koji and red rice wine made with a preparation of glucoamylase known as Sumizyme. Red rice sake contained about 13% ethanol and its acidity was 8.6. Large amounts of volatile compounds, such as isobutyl alcohol and ethyl acetate, were found in the red rice sake. The red color of the red rice sake was more intense than that of the red rice wine. The quality of red rice sake was better than that of red rice wine, as assessed by gas chromatography, spectrophotometric analysis and organoleptic testing. In accordance with the traditional method for sake brewing, red rice, rice koji and tap water were added to the initial mash. The red color of the red rice sake made with these additions was more intense than that of red rice sake made without these additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its mild characteristics were derived from sugar and dextrin. 相似文献