摘要
参照泡制型竹酒生产工艺,将竹材浸泡在白酒中陈酿制成竹酒,研究陈酿时间对竹酒氨基酸含量的影响,通过氨基酸评分法对不同陈酿时间的竹酒进行营养评价。研究结果表明,泡制型竹酒的氨基酸来源于竹迁移;随着陈酿时间的推移,竹酒的氨基酸总量、药效氨基酸总量、呈味氨基酸含量呈先上升后降低的趋势;陈酿时间为2个月的竹酒的氨基酸总量、药效氨基酸总量、甜味氨基酸、苦味氨基酸、酸味氨基酸、鲜味氨基酸含量最高,含量分别为0.359 mg/g±0.018 mg/g、0.253 mg/g±0.006 mg/g、0.0917 mg/g±0.002 mg/g、0.1508 mg/g±0.00312 mg/g、0.0987 mg/g±0.00302 mg/g、0.116 mg/g±0.004 mg/g;陈酿时间为2个月的竹酒的氨基酸评分最高,氨基酸组成较合理,营养价值较高。
Bamboo liqueur was prepared by soaking bamboo in Baijiu.The effect of aging time on the content of amino acids in the bamboo liqueur was studied,and the nutrition of the bamboo liqueur of different aging time was evaluated by amino acid score method.The results showed that the amino acids in the bamboo liqueur were transferred from the bamboo.With the increase of the aging time,the content of total amino acids,pharmacodynamic amino acids and flavor amino acids in the bamboo liqueur increased first and then decreased.The bamboo liqueur aged for 2 months had the highest content of total amino acids(0.359±0.018 mg/g),total pharmacodynamic amino acids(0.253±0.006 mg/g),sweet amino acids(0.0917±0.002 mg/g),bitter amino acids(0.1508±0.00312 mg/g),sour amino acids(0.0987±0.00302 mg/g)and umami amino acids(0.116±0.004 mg/g).The bamboo liqueur aged for 2 months had the highest amino acid score,its amino acid composition was more reasonable,and its nutritional value was higher.
作者
杨春萍
袁波
黄永桥
潘克金
马凯
YANG Chunping;YUAN Bo;HUANG Yongqiao;PAN Kejin;MA Kai(Guizhou Academy of Testing and Analysis,Guiyang,Guizhou 550014;Guizhou Testing Technology Research and Application Center,Guiyang,Guizhou 550014;Department of Ecology and Environment of Guizhou Province,Guiyang,Guizhou 550002,China)
出处
《酿酒科技》
2023年第4期82-87,共6页
Liquor-Making Science & Technology
基金
贵州科学院青年基金项目(黔科院J字[2021]46号)
贵州省科技计划项目(黔科合服企[2019]4001)。
关键词
泡制型竹酒
陈酿时间
氨基酸
soaked bamboo liqueur
aging time
amino acid
作者简介
杨春萍(1987-),女,硕士,高级工程师,主要研究方向化学分析,E-mail:315408098@qq.com;通讯作者:袁波,本科,高级工程师,主要研究方向化学分析,E-mail:49215235@qq.com。
