摘要
对玫瑰花渣制备黄酒及品质进行了研究,以解决玫瑰花渣的有效利用。以鲜玫瑰花渣为原料、配以糯米和酵母进行自然发酵,测定了玫瑰花渣黄酒感官指标、酒度、总糖含量以及黄酮的含量和种类,黄酒的挥发性成分。结果表明:玫瑰花渣黄酒呈淡黄色,酒度12%vol,总糖含量2.80%,有5种黄酮,含量为0.322%,玫瑰花渣黄酒挥发性成分有60种,玫瑰花瓣挥发性香气成分有45种。玫瑰花渣发酵的黄酒具有浓郁的玫瑰香味和较高营养价值。
In this paper,the quality and nutritional components of yellow rice wine made from rose dregs were analyzed.Rose dregs were used as raw materials,glutinous rice and yeast were added to ferment at low temperature.The sensory indexes,alcohol content,total sugar content,flavonoid content and volatile components were determined.The results showed that rose dregs yellow wine was light yellow,alcohol content was 12 degrees,total sugar content was 2.80%,5 kinds of flavonoids,total content of 0.322%,60 kinds of volatile components of rose residue yellow wine,45 kinds of rose petal volatile aroma components.The yellow rice wine fermented by Rose residue has rich rose flavor and high nutritional value.
作者
张帅
陈德经
肖力强
ZHANG Shuai;CHEN Dejing;XIAO Liqiang(School of Bioscience and engineering,Shaanxi University of technology,Hanzhong 723001,Shaanxi,China;Shaanxi Key Laboratory of Resource Biology,Shaanxi University of technology,Hanzhong 723001,Shaanxi,China;不详)
出处
《酿酒》
CAS
2022年第4期79-83,共5页
Liquor Making
基金
陕西省“三秦学者”创新团队科研项目(SLGSQ201902)。
关键词
玫瑰花渣
发酵
黄酒
黄酮
总糖
挥发性成分
Rose dregs
fermentation
rice wine
flavonoids
total sugar
volatile components
