期刊论文

Effect of steaming pretreatment on the quality of fermented Polygonatum cyrtonema rice wine

中文

中国酿造

0254-5071

2024

43

4

173-178

10.11882/j.issn.0254-5071.2024.04.026

湖南省重点研发计划项目(2022SK2017)。

本校为第一机构

为探明高压蒸制(HPS)和常压蒸制(APS)2种预处理方式对发酵型黄精米酒品质的影响,以未添加黄精米酒(RW)及未经蒸制(US)生黄精粉米酒为对照,运用变异系数法对发酵型黄精米酒品质进行综合评价。结果表明,经HPS预处理...展开更多 为探明高压蒸制(HPS)和常压蒸制(APS)2种预处理方式对发酵型黄精米酒品质的影响,以未添加黄精米酒(RW)及未经蒸制(US)生黄精粉米酒为对照,运用变异系数法对发酵型黄精米酒品质进行综合评价。结果表明,经HPS预处理后发酵型黄精米酒的总糖、还原糖、多糖和薯蓣皂苷含量分别为382.18 mg/mL、342.49 mg/mL、35.70 mg/mL和0.41 mg/mL,氨基酸和有机酸含量分别降低了3.70 mg/100 ...

In order to investigate the effects of two preprocessing methods,high pressure steaming(HPS)and atmospheric pressure steaming(APS),on the quality of fermented Polygonatum cyrtonema rice wine,the quality of fermented P.cyrtonema rice wine was evaluated comprehensively us...MORE In order to investigate the effects of two preprocessing methods,high pressure steaming(HPS)and atmospheric pressure steaming(APS),on the quality of fermented Polygonatum cyrtonema rice wine,the quality of fermented P.cyrtonema rice wine was evaluated comprehensively using the coefficient of variation method,with rice wi...