摘要
从全国各地收集到11种不同的醪糟曲,并分别以同一工艺用其制作醪糟,得到了一系列理化性质及感觉风味不同的醪糟样品。通过测定所得醪糟的理化指标及感官评价,对各指标间进行相关性分析,从而找出影响醪糟风味的关键理化因素。结果表明,在实验选定的指标值区间内,醪糟的风味与还原糖含量、糖酸比呈显著的正相关(P<0.05),与总酸含量呈显著的负相关(P<0.05);醪糟风味与pH值、糖度值无显著相关性(P>0.05)。在以上研究基础上,进行了悬浮型醪糟饮料的开发研究,并采用响应面分析法对生产工艺进行了优化,得出最好的悬浮剂配方为:结冷胶浓度0.042%,氯化钙浓度0.026%,柠檬酸浓度0.021%。
The factors related to the flavor of Laozao and development of a kind of suspension Laozao beverage were investigated in this paper. Eleven kinds of Laozao koji were collected from different locations domestically and used to preparation of Laozao samples. The physicochemical properties and sensory properties of the obtained samples were determined and the correlation among these samples were analyzed. The results show that there were a significant positive correlation between reducing sugar content, ratio of sugar to acid and sensory scores. The total acid had the significant negative correlation with sensory scores. The pH and the sugar content had no significant correlation with sensory scores. Based on above results, development of a suspension Laozao beverage was studied and the processing parameters were optimized by response surface analysis. The optimum parameters of suspension of the rice kernels were： the concentration of gellan gum 0.042%, the concentration of CaCl2 0.026%, the concentration of citric acid 0.021%.
出处
《食品科技》
CAS
北大核心
2009年第11期49-53,共5页
Food Science and Technology
关键词
醪糟
风味
悬浮型醪糟饮料
Laozao
flavor
suspension Laozao beverage
