| 红薯糯米酒发酵与贮存阶段品质分析 |
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| 引用本文： | 陈林,肖国生,顾欣,曲留柱,李迪,刘美丽.红薯糯米酒发酵与贮存阶段品质分析[J].北京工商大学学报(自然科学版),2018,36(4):87-92. |
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| 作者姓名： | 陈林 肖国生 顾欣 曲留柱 李迪 刘美丽 |
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| 作者单位： | 重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100,重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100,重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100,重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100,重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100,重庆市生物与食品基础实验教学中心/渝东北特色生物资源开发利用工程中心/ 重庆三峡学院 生物与食品工程学院, 重庆 404100 |
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| 基金项目： | 重庆市教委科学技术研究项目(KJ1601018); 重庆三峡学院校级青年科研项目(MLF、17QN11)。 |
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| 摘 要： | 研究了红薯糯米酒发酵过程中可溶性固形物、pH值及酒精度变化,以及不同条件下各贮存阶段红薯糯米酒各成分变化及抗氧化活性。研究结果表明:发酵第3天为红薯糯米酒发酵关键时期；不同贮存条件下可溶性固形物、总酯、总酚含量变化不大,而酒精度、黄酮、维生素C含量随温度及果胶酶添加量的变化有明显差异,其中在贮存温度4℃,果胶酶添加量2%条件下,能保存红薯糯米酒品质和提高风味,降低杂醇油生成。抗氧化活性测定表明,随果胶酶添加量增加,贮存酿液抗氧化能力和总还原能力明显提高。
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| 关 键 词： | 红薯糯米酒 品质分析 杂醇油 后熟贮存 抗氧化能力 |
| 收稿时间： | 2017/11/24 0:00:00 |
Quality Analysis of Sweet Potato Glutinous Rice Liquor During Fermentation and Storage |
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| CHEN Lin,XIAO Guosheng,GU Xin,QU Liuzhu,LI Di and LIU Meili.Quality Analysis of Sweet Potato Glutinous Rice Liquor During Fermentation and Storage[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(4):87-92. |
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| Authors: | CHEN Lin XIAO Guosheng GU Xin QU Liuzhu LI Di and LIU Meili |
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| Institution: | Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China,Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China,Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China,Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China,Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China and Biotechnology and Food Basic Experimental Teaching Center/Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing/ College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China |
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| Abstract: | |
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| Keywords: | sweet potato glutinous rice liquor quality analysis fusel oil post-harvest storage antioxidant capacity |
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