米糠酒的发酵工艺优化研究
|
摘要
以米糠为原料,通过单因素和正交试验对米糠酒的发酵工艺条件进行优化。结果表明,米糠酒的最佳发酵工艺:料水比1∶2(g∶mL),酵母菌接种量0.4%,发酵温度34℃,发酵时间12 d。在此条件下,米糠酒的酒精度为10.3%vol,可溶性固形物含量为1.8°Be',米糠酒酒体清澈透亮有光泽,具有米糠和酒的香味,口感醇香浓郁。
Using rice bran as raw materials, the fermentation process of rice bran wine was optimized by single factor and orthogonal experiments. The results showed that the optimal fermentation process of rice bran wine was solid-liquid ratio 1∶2(g∶ml), yeast inoculum 0.4%, fermentation temperature 34 ℃, time 12 d. Under the optimal conditions, the alcohol content and soluble solids content were 10.3%vol and 1.8 °Be', respectively. The wine had clear and bright body, with rice bran flavor, mellow and unique flavor.
Using rice bran as raw materials, the fermentation process of rice bran wine was optimized by single factor and orthogonal experiments. The results showed that the optimal fermentation process of rice bran wine was solid-liquid ratio 1∶2(g∶ml), yeast inoculum 0.4%, fermentation temperature 34 ℃, time 12 d. Under the optimal conditions, the alcohol content and soluble solids content were 10.3%vol and 1.8 °Be', respectively. The wine had clear and bright body, with rice bran flavor, mellow and unique flavor.
引文
[1]MOONGNGARM A,DAOMUKDA N,KHUMPIKA S.Chemical compositions,phytochemicals,and antioxidant capacity of rice bran,rice bran layer,and rice germ[J].Apcbee Procedia,2012,2(5):73-79.
[2]朱文华,姚惠源,谈新刚.米糠的不稳定机理与稳定化的研究[J].粮食与饲料工业,2001(10):174-175.
[3]刘婷婷.米糠高值化综合利用关键技术研究[D].长春:吉林农业大学,2012.
[4]LEI L,WEN W,ZHANG R,et al.Complex enzyme hydrolysis releases antioxidative phenolics from rice bran[J].Food Chem,2017,214:1-8.
[5]王劲松,徐艳,朱德艳,等.米糠大豆酸奶发酵条件的优化[J].食品工业科技,2018,39(7):49-53.
[6]藏小丹,王宇新,陈超,等.米糠酶解物的功效及其活性成分研究进展[J].粮食与油脂,2016,29(10):5-7.
[7]HAMADA J S.Characterization and functional properties of rice bran proteins modified by commercialexoproteases and endoproteases[J].JFood Sci,2000,65(2):305-310.
[8]马传国,梁少华,王伟,等.一级米糠油生产工艺的研究[J].中国粮油学报,2005(5):102-104,123.
[9]朱丽丹,王莉,徐逸木,等.米糠多糖及硫酸酯化米糠多糖的体外免疫应答和抗肿瘤活性研究[J].中国粮油学报,2015,30(3):35-40.
[10]张兆琴,万小保.米糠蛋白提取研究进展[J].农产品加工,2017(12):54-55,60.
[11]林耀盛,陈智毅,张友胜,等.微波辅助酶法制备米糠蛋白工艺对黄曲霉毒素B1脱除及酶解效果的影响[J].热带作物学报,2017,38(4):763-768.
[12]王乔,侯同刚,咸漠,等.两步酶解提取米糠蛋白的工艺研究及优化[J].氨基酸和生物资源,2016,38(4):77-83.
[13]张铭,傅承新.米糠多糖提取工艺的优化[J].中国粮油学报,2001(5):11-13.
[14]陈晶晶,潘显虎,吴淑恒,等.米糠多糖铁脂质体包合物的制备[J].食品研究与开发,2018,39(16):64-68.
[15]叶虔臻,王微,李春松,等.米糠油应用研究进展[J/OL].食品工业科技:1-11[2018-11-26].http://kns.cnki.net/kcms/detail/11.1759.ts.20180820.1558.015.html.
[16]徐浩,张海玲,顾广东,等.米糠加工及综合利用研究进展[J].粮油食品科技,2017,25(5):37-41.
[17]张艳,陈文丹,张传智,等.米糠发酵食品的研究进展[J].食品安全导刊,2017(18):67.
[18]邹昱成,鞠兴荣,何荣,等.食品配料米糠的研究进展[J].中国粮油学报,2018,33(7):123-129.
[19]张艳,陈文丹,张传智,等.米糠发酵食品的研究进展[J].食品安全导刊,2017(18):67.
[20]王劲松,陈清婵.不同膨化条件对米糠主要营养成分影响的研究[J].食品工业科技,2012,33(20):340-341,360.
[21]王姣斐.压差式膨化技术及其在农产品加工中的应用研究进展[J].安徽农业科学,2015,43(25):298-300,359.
[22]袁辉.衢州柑橘果酒生产工艺的研究[J].中国酿造,2010,29(1):158-161.
[23]李若琳,张琪,朱丹,等.沙棘冰酒发酵条件的优化[J].中国酿造,2017,36(8):173-176.
[2]朱文华,姚惠源,谈新刚.米糠的不稳定机理与稳定化的研究[J].粮食与饲料工业,2001(10):174-175.
[3]刘婷婷.米糠高值化综合利用关键技术研究[D].长春:吉林农业大学,2012.
[4]LEI L,WEN W,ZHANG R,et al.Complex enzyme hydrolysis releases antioxidative phenolics from rice bran[J].Food Chem,2017,214:1-8.
[5]王劲松,徐艳,朱德艳,等.米糠大豆酸奶发酵条件的优化[J].食品工业科技,2018,39(7):49-53.
[6]藏小丹,王宇新,陈超,等.米糠酶解物的功效及其活性成分研究进展[J].粮食与油脂,2016,29(10):5-7.
[7]HAMADA J S.Characterization and functional properties of rice bran proteins modified by commercialexoproteases and endoproteases[J].JFood Sci,2000,65(2):305-310.
[8]马传国,梁少华,王伟,等.一级米糠油生产工艺的研究[J].中国粮油学报,2005(5):102-104,123.
[9]朱丽丹,王莉,徐逸木,等.米糠多糖及硫酸酯化米糠多糖的体外免疫应答和抗肿瘤活性研究[J].中国粮油学报,2015,30(3):35-40.
[10]张兆琴,万小保.米糠蛋白提取研究进展[J].农产品加工,2017(12):54-55,60.
[11]林耀盛,陈智毅,张友胜,等.微波辅助酶法制备米糠蛋白工艺对黄曲霉毒素B1脱除及酶解效果的影响[J].热带作物学报,2017,38(4):763-768.
[12]王乔,侯同刚,咸漠,等.两步酶解提取米糠蛋白的工艺研究及优化[J].氨基酸和生物资源,2016,38(4):77-83.
[13]张铭,傅承新.米糠多糖提取工艺的优化[J].中国粮油学报,2001(5):11-13.
[14]陈晶晶,潘显虎,吴淑恒,等.米糠多糖铁脂质体包合物的制备[J].食品研究与开发,2018,39(16):64-68.
[15]叶虔臻,王微,李春松,等.米糠油应用研究进展[J/OL].食品工业科技:1-11[2018-11-26].http://kns.cnki.net/kcms/detail/11.1759.ts.20180820.1558.015.html.
[16]徐浩,张海玲,顾广东,等.米糠加工及综合利用研究进展[J].粮油食品科技,2017,25(5):37-41.
[17]张艳,陈文丹,张传智,等.米糠发酵食品的研究进展[J].食品安全导刊,2017(18):67.
[18]邹昱成,鞠兴荣,何荣,等.食品配料米糠的研究进展[J].中国粮油学报,2018,33(7):123-129.
[19]张艳,陈文丹,张传智,等.米糠发酵食品的研究进展[J].食品安全导刊,2017(18):67.
[20]王劲松,陈清婵.不同膨化条件对米糠主要营养成分影响的研究[J].食品工业科技,2012,33(20):340-341,360.
[21]王姣斐.压差式膨化技术及其在农产品加工中的应用研究进展[J].安徽农业科学,2015,43(25):298-300,359.
[22]袁辉.衢州柑橘果酒生产工艺的研究[J].中国酿造,2010,29(1):158-161.
[23]李若琳,张琪,朱丹,等.沙棘冰酒发酵条件的优化[J].中国酿造,2017,36(8):173-176.