摘要
以糯米、红枣、无花果为主要原料,采用混合发酵法制备烟用米酒香料,以卷烟感官评价为考察指标进行工艺优化。通过正交试验优化得到最佳制备工艺条件为糯米∶红枣∶无花果质量比5∶1∶1,接种量1%,糖化温度30℃,糖化时间48 h,后发酵时间72 h。对比米酒香料KB,添加了混合发酵米酒香料的卷烟香气、吃味品质均明显提升,评吸得分为90.3分。在最优工艺条件下,对混合发酵米酒和米酒KB的理化指标及致香物质进行分析。结果发现,混合发酵米酒中的总糖、总酸含量均高于米酒KB,而酒精度差别不大;混合发酵米酒香料中致香物质种类可达26种,多于米酒香料KB(11种),其中苯甲醇、苯乙醇、4-羟基-3-甲氧基苯乙醇含量均达到了20 mg/L,提高该米酒香料的香气质量。
Using glutinous rice, red date and fig as the main raw materials, rice wine spice for cigarette application was prepared by mixed fermentation with smoke sensory evaluation as indexes, the preparation technology was optimized by orthogonal experiments. The optimum preparation technology conditions were determined as follows： glutinous rice ∶ red date ∶ fig 5∶1∶1, inoculum 1%, saccharification temperature 30 ℃, time 48 h and post-fermentation time 72 h. Compared to the rice wine spice KB, the tobacco aroma and smoke quality of cigarette with addition of mixed fermentation rice wine spice were improved significantly, and the smoking score was 90.3. Under the optimum technology conditions, the physicochemical indexes and aroma components of mixed fermentation rice wine and rice wine KB were analyzed. The results showed that the contents of total sugar and total acids in mixed fermentation rice wine were higher than that of rice wine KB, but the difference in alcohol content was not obvious. There were 26 kinds of aromatic substances in mixed fermentation rice wine spice, which was more than that of rice wine spice KB （11 kinds）, the contents of phenylcarbinol, phenethyl alcohol and 4-hydroxy-3-methoxyphenylethanol all reached 20 mg/L, and the aroma quality of the rice wine spice was improved.
作者
徐达
苏加坤
倪悦
张晓旭
田耀伟
罗娟敏
罗凌超
蔡继宝
XU Da SU Jiakun NI Yue ZHANG Xiaoxu TIAN Yaowei LUO Juanmin LUO Lingchao CAI Jibao(Tectmology Research and Development Center, China Tobacco Jiangxi Industrial Co., Ltd., Nanchang 330096, Chin)
出处
《中国酿造》
CAS
北大核心
2017年第8期153-157,共5页
China Brewing
基金
江西中烟工业有限责任公司科技项目(赣烟工科计2014-5)
关键词
烟用香料
混合发酵法
米酒
正交试验
cigarette spice
mixed fermentation
rice wine
orthogonal experiments
