【摘要】 该文检测分析了用纯根霉酒曲发酵而成的甜酒酿的主要营养成分,着重分析了其氨基酸含量和组成情况,为进一步提高其食用价值及开发利用提供科学依据。对甜酒酿的粗脂肪、粗蛋白、还原糖、氨基酸、总酸和酒精度进行了测定,结果表明:甜酒酿含有19种氨基酸,总量为1100mg/100mL～1700mg/100mL,其中谷氨酸含量最高,为190mg/100mL～320mg/100mL;必需氨基酸总量为390mg/100mL～580mg/100mL,占氨基酸总量的比例为32.00%～35.45%。甜酒酿还原糖35.76g/100mL～37.34g/100mL;总酸0.34g/100mL～0.46g/100mL。甜酒酿含有的氨基酸种类齐全,而且糖度和酸度适中,酒精度低,具有较高的营养价值。更多还原

【Abstract】 The nutritional components of sweet rice wine fermented by pure Rhizopus were analyzed in this paper.The amino acid content and the composition of sweet rice wine were analyzed emphatically,which can provide scientific evidence for improving its edible value and development.The content of crude fat,crude protein,reducing sugar,amino acid,total acid and alcohol in sweet rice wine were determined.The results showed that 19 kinds of amino acid were in it and the content of glutamic acid was the highest(190mg/100ml~320mg/100ml),and the essential amino acids was 390 mg/100ml~580mg/100ml,which made up 32.00%~35.45% of total amino acid.The content of reducing sugar and total acid were 35.76g/100ml~37.34g/100ml and 0.34g/100ml~0.46g/100ml,respectively.The species of amino acid of sweet rice wine were complete,and the contents of sugar and acid were moderate.Sweet rice wine had a high nutritional value.更多还原