【摘要】 以4种氨基酸含量及其抗氧化为研究内容,结合感官评价来比较自酿与市售甜酒酿在营养成分、抗氧化能力及口感风味上的差异,发掘自酿甜酒酿的优势。研究酿制甜酒酿的条件为:糯米浸泡24 h、蒸煮40 min、撒水量30%、酒曲量1.5%、发酵72 h、发酵温度40℃。采用可见分光光度法测定了氨基酸含量,建立了2,2-联氮基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除模型测定抗氧化活性。研究结果表明:自制与市售甜酒酿的各测定指标差异显著。相比3种市售甜酒酿,自酿甜酒酿的感官风味及抗氧化活性分别位于第一、第二;4种氨基酸含量均高于3种市售甜酒酿,以缬氨酸及谷氨酸差异最显著。更多还原

【Abstract】 The research has developed the sweet rice wine brewing, and studied the content of four kinds of amino acids and its antioxidation in vitro, combined sensory evaluation to compare the differences in nutrient composition, antioxidation ability and taste flavor between brewed and commercial sweet wine, so as to discover the advantages of self-brewed sweet wine. The conditions for brewing sweet wine were studied as follows:soaking for 24 hours, steaming for 40 minutes, spraying 30% water, buckwheat 1.5%, fermentation for 72 hours,and fermentation temperature 40℃. The content of amino acids was determined by visible spectrophotometry. A2, 2-diazobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium radical scavenging model was established to determine the antioxidant activity. The results of the study showed that there are significant differences between the brewed and commercially available sweet wines. The sensory flavour and antioxidant activity of the self-brewed sweet wines are ranked first and second respectively compared to the three commercially available brands. The content of the four amino acids is higher than that of the three commercially available brands, in which Valine and Glutamat have the most significant difference.更多还原