刺梨米酒酿造工艺优化及风味物质分析

Optimization of brewing technology and analysis of flavor substances of Rosa roxbunghii rice wine

中文关键词:  刺梨  糯米  酿造工艺  挥发性风味物质

英文关键词:Rosa roxbunghii  sticky rice  brewing process  volatile flavor substance

中文摘要:

      目的 优化刺梨米酒酿造工艺, 分析其风味物质。方法 以刺梨与糯米为主要原料酿制刺梨米酒, 研究刺梨添加量、发酵时间、发酵温度、酵母接种量对刺梨米酒感官评分及酒精度的影响, 在单因素试验基础上通过正交试验优化刺梨米酒酿制工艺, 并通过顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction with gas chromatography-mass spectrometry, HS-SPME-GC-MS)检测刺梨米酒中挥发性风味物质。结果 刺梨米酒的最优酿造工艺是刺梨添加量为20%, 发酵时间为12 d, 发酵温度为28℃, 酵母接种量为0.4%, 感官评分为96.8分, 酒精度为15.8%vol。在刺梨米酒中共检出45种挥发性风味物质, 醇类(13种)、酮类(5种)、酯类(16种)、酸类(7种)、其他类(4种)分别占挥发性成分总比的61.13%、2.41%、26.71%、4.35%、1.72%。这些挥发性成分共同赋予刺梨米酒独特香气。结论 在此工艺条件下酿制的刺梨米酒感官评分最高, 具有独特香味。

英文摘要:

      Objective To optimize the brewing process of Rosa roxbunghii rice wine and analyze its flavor substances. Methods Rosa roxbunghii rice wine was made from Rosa roxbunghii and glutinous rice. The effects of Rosa roxbunghii addition amount, fermentation time, fermentation temperature and yeast inoculation amount on sensory score and alcohol content of Rosa roxbunghii rice wine were studied. The brewing process of Rosa roxbunghii rice wine was optimized by orthogonal test on the basis of single factor test, and the volatile flavor substances in Rosa roxbunghii rice wine were detected by headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results The optimal brewing process of Rosa roxbunghii rice wine was as follows: The content of Rosa roxbunghii rice wine was 20%, the fermentation time was 12 d, the fermentation temperature was 28℃, the yeast inoculation amount was 0.4%, the sensory score of Rosa roxbunghii rice wine was 96.8, and the alcohol content was 15.8%vol. A total of 45 volatile flavor substances were detected in Rosa roxbunghii rice wine, of which alcohols (13), ketones (5), esters (16), acids (7) and other types (4) accounted for 61.13%, 2.41%, 26.71%, 4.35% and 1.72%, respectively. These volatile components together give Rosa roxbunghii rice wine its unique aroma. Conclusion The Rosa roxbunghii pear rice wine made under this technological condition has the highest sensory score and unique flavor.