摘要
甜酒酿为我国传统的发酵食品,其品质和滋味与酒曲种类有直接的关系。该实验以糯米为原料,考察7种甜酒曲对甜酒酿品质和滋味的影响。结果表明,各种甜酒酿在感官特性、糖度、酸度、色度、滋味等各方面均有明显差异。7种甜酒酿的8种味觉指标差异均极显著(P<0.01),各酒样都得到了很好地区分辨识,其中安琪、双龙和太白3种甜酒曲制作的甜酒酿滋味相近,农家自酿、川竹和蜜蜂3种甜酒曲制作的甜酒酿滋味相近。
Sweet rice wine is a kind of Chinese traditional fermented food, its quality and taste have direct relationship with the kinds of sweet rice wine starter. With the glutinous rice as the raw material, the effects of seven kinds of sweet rice wine starters on the quality and taste of sweet rice wine was investigated. Results showed that each kind of sweet rice wine had significant difference in the sensory characteristics, sugar content, total acidity, chroma, taste, etc. The difference of eight kinds of taste indicators of seven kinds of sweet rice wine was very significant （P＜0.01）, and each wine sample could be divided and identified. The taste of three kinds of sweet rice wine made by Anqi, Shuanglong and Taibai sweet rice wine starter, while other three kinds of sweet rice wine made by Farm brewing, Chuangzhu and Bee sweet rice wine starter tasted similar.
作者
吴进菊
陈开霜
吴国中
崔进涛
汤尚文
WU Jinju CHEN Kaishuang WU Guozhong CUI Jintao TANG Shangwen(College of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China)
出处
《中国酿造》
CAS
北大核心
2016年第12期94-98,共5页
China Brewing
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201616)
湖北文理学院食品新型工业化学科群建设项目
关键词
甜酒酿
滋味
品质
电子舌
色度
sweet rice wine taste quality electronic tongue chroma
