摘要
从湖北省孝感市采集了15个凤窝酒曲样品,以籼米和糯米为原料进行了米酒的酿造,并采用电子舌和色度仪对米酒的品质进行了评价分析。通过主成分分析、多元方差分析和非加权组平均法分析发现,以籼米和糯米为原料酿造的米酒整体滋味品质存在显著差异(P<0.05)。通过冗余分析发现该差异是由于涩味、咸味、甜味、丰度(鲜的回味)和后味A(涩的回味)等5个指标导致的。经配对t检验发现,以籼米为原料酿造的米酒其涩味、咸味、甜味和后味A(涩的回味)及L*、a*和b*值均显著高于糯米(P<0.05)。使用高效液相色谱法检测发现柠檬酸、苹果酸、乳酸和乙酸为米酒中的主要有机酸,且其在以籼米为原料酿造的米酒中的含量显著偏高(P<0.05)。由此可见,以糯米为原料酿造的米酒其滋味和色泽品质要优于籼米。
Fifteen Fengwo rice wine koji samples were collected from Xiaogan Hubei province, and the product quality of rice wine fermented by indica rice and glutinous rice were studied by electronic tongue and colorimeter. Through principal coordinate analysis （PCA）, multivariate analysis of variance （MANOVA）, and unweighted pair- group method with arithmetic means （UPGMA） , it was found that there were significant taste differences between rice wine fermented by indica rice and glutinous rice （P 〈 0.05）. Meanwhile, astringent, saltiness, sweetness, richness, and aftertaste-A were identified by redundancy analysis （RDA） as key variables significantly associated with the taste profile difference. The results of paired t-test indicated that the relative abundance of astringent, saltiness, sweetness, aftertaste-A, L＊ , a＊ and b＇ of rice wine fermented by indica rice were significantly higher than those by glutinous rice（P 〈 0.05）. The composition of organic acid were determinate by high performance liquid chromatography （HPLC） method. The results showed that citric acid, malic acid, lactic acid and acetic acid were majority of the or- ganic acids in rice wine, and were more abundance in the samples fermented by indica rice compared with glutinous rice. Thus, it could be concluded that the rice wine fermented by glutinous rice had better taste and color quality in comparison with indica rice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第1期186-191,共6页
Food and Fermentation Industries
基金
湖北省教育厅科学技术研究计划中青年人才项目(Q20152603)
关键词
米酒
籼米
糯米
品质评价
rice wine
indica rice
glutinous rice
quality evaluation
作者简介
第一作者：硕士研究生（郭壮副教授为通讯作者，E—mail：guozhuang1984@163．com）。
