大麦若叶米酒酿造方法研究

Research on brewing method of barley leaf rice wine

中文关键词:  大麦若叶  糯米  米酒  发酵优化  气相色谱-质谱法

英文关键词:barley leaf  sticky rice  rice wine  fermentation optimization  gas chromatography-mass spectrometry

中文摘要:

      目的 以大麦若叶粉、糯米为主要原料酿造营养型大麦若叶米酒。方法 采用单因素试验和正交试验优化大麦若叶粉添加量、酒曲添加量、发酵温度、发酵时间对酒精度和感官评分的影响, 并用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分析大麦若叶米酒中风味物质成分。结果 大麦若叶米酒的工艺参数为: 大麦若叶粉添加量为3.0%, 甜酒曲添加量为1.3%, 发酵温度为30 ℃, 发酵时间为3 d。在此条件下, 大麦若叶米酒还原糖含量(以葡萄糖计)为85.77 g/L, 酒精度为14.80% vol, 总糖含量为101.00 g/L, 非糖固形物含量为15.00 g/L, pH为4.06, 总酸含量(以乳酸计)6.28 g/L, 氨基酸态氮含量为0.25 g/L。大麦若叶米酒中共检测出26种化合物, 其中醇类有5种、烷烃类有3种、酮类有5种、酯类有4种、醛类有2种、酸类有1种、苯酚类有1种、其他类有5种。结论 大麦若叶米酒色泽浅绿, 大麦若叶粉香气与米香相互协调, 酸甜可口, 风格独特, 各项指标符合黄酒标准。

英文摘要:

      Objective To brew nutritive barley leaf rice wine using barley leaf powder and glutinous rice as the main raw materials. Methods Single factor experiment and orthogonal experiment were used to optimize the influence of barley leaf powder addition, sweet koji addition, fermentation temperature, and fermentation time on alcohol content and sensory scores, the flavor components in barley leaf rice wine were analyzed by gas chromatography-mass spectrometry (GC-MS). Results The addition amount of barley leaf powder was 3.0%, the addition amount of sweet koji was 1.3%, the fermentation temperature was 30 ℃, and the fermentation time was 3 d. Under these conditions, the reducing sugar content (calculated as glucose) of barley leaf rice wine was 85.77 g/L, the alcohol content was 14.80% vol, the total sugar content was 101.00 g/L, and the non-sugar solid content was 15.00 g/L, the pH was 4.06, the total acid content (calculated as lactic acid) was 6.28 g/L, and the amino acid nitrogen content was 0.25 g/L. Twenty-six kinds of compounds were detected in barley leaf rice wine, including 5 kinds of alcohols, 3 kinds of alkanes, 5 kinds of ketones, 4 kinds of esters, 2 kinds of aldehydes, 1 kind of acids, 1 kind of phenols, and 5 kinds of others (thiazole, pyrrole, etc.). Conclusion The barley leaf rice wine is light green in color, and the aroma of barley leaf powder is coordinated with the fragrance of the rice, it is sweet and sour and has a unique style, all indicators are in line with rice wine standards.