本文選題：煙用香料　切入點(diǎn)：混合發(fā)酵法　出處：《中國(guó)釀造》2017年08期

【摘要】：以糯米、紅棗、無(wú)花果為主要原料,采用混合發(fā)酵法制備煙用米酒香料,以卷煙感官評(píng)價(jià)為考察指標(biāo)進(jìn)行工藝優(yōu)化。通過(guò)正交試驗(yàn)優(yōu)化得到最佳制備工藝條件為糯米∶紅棗∶無(wú)花果質(zhì)量比5∶1∶1,接種量1%,糖化溫度30℃,糖化時(shí)間48 h,后發(fā)酵時(shí)間72 h。對(duì)比米酒香料KB,添加了混合發(fā)酵米酒香料的卷煙香氣、吃味品質(zhì)均明顯提升,評(píng)吸得分為90.3分。在最優(yōu)工藝條件下,對(duì)混合發(fā)酵米酒和米酒KB的理化指標(biāo)及致香物質(zhì)進(jìn)行分析。結(jié)果發(fā)現(xiàn),混合發(fā)酵米酒中的總糖、總酸含量均高于米酒KB,而酒精度差別不大;混合發(fā)酵米酒香料中致香物質(zhì)種類可達(dá)26種,多于米酒香料KB(11種),其中苯甲醇、苯乙醇、4-羥基-3-甲氧基苯乙醇含量均達(dá)到了20 mg/L,提高該米酒香料的香氣質(zhì)量。
[Abstract]:Using glutinous rice, red jujube and figs as the main raw materials, tobacco rice and wine spices were prepared by mixed fermentation method. The sensory evaluation of cigarettes was used as the evaluation index to optimize the process.The optimum preparation conditions were obtained by orthogonal experiment: glutinous rice: red jujube: fig: mass ratio 5: 1: 1, inoculation quantity 1, saccharification temperature 30 鈩，

本文編號(hào)：1725813