食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033657

研究报告

石斛小曲发酵糯米饮料过程中风味变化

  • 陈小琴 ,
  • 母应春 ,
  • 苏伟
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550000)
    2(贵州大学,贵州省农畜产品储藏加工技术重点实验室,贵州 贵阳,550000)
硕士研究生(母应春高级实验师为通信作者,E-mail:myc1886@163.com)

收稿日期: 2022-09-15

  修回日期: 2022-10-11

  网络出版日期: 2023-08-30

基金资助

贵州石斛发展研究中心(黔石科合[2019004]号)

收起

Flavor changes of glutinous rice beverage fermented by Dendrobium Xiaoqu

  • CHEN Xiaoqin ,
  • MU Yingchun ,
  • SU Wei
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China)
    2(Key Laboratory of Storage and Processing Technology of Agricultural and Livestock Products, Guizhou University, Guiyang 550000, China)

Received date: 2022-09-15

  Revised date: 2022-10-11

  Online published: 2023-08-30

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摘要

以石斛小曲为发酵剂,探究糯米饮料发酵过程的风味变化。通过化学方法、HPLC、顶空固相微萃取-气相色谱质谱联用技术(headspace solid phase microextraction gas chromatography mass spectrometry, HS-SPME-GC-MC)结合正交偏最小二乘判别法(orthogonal partial least squares discriminant analysis, OPLS-DA)和气味活性值(odor activity value, OAV)分析不同发酵阶段(0、12、24、36、48 h)醪醅的理化指标、有机酸和挥发性风味。结果表明,醪醅pH和淀粉含量显著降低(P<0.05);总酸、氨基酸态氮、还原糖和糖度与之相反。发酵过程中共发现7种有机酸,总含量显著增加(36.16~422.4 mg/L),乳酸、琥珀酸和柠檬酸是主要有机酸,发酵后新增了草酸和乙酸。HS-SPME-GC-MS显示发酵过程共检测到58种挥发性风味物质,以醇类和酯类为主;OPLS-DA共筛选出33种风味物质在发酵期间存在重要显著差异;通过计算OAV发现1-辛烯-3-醇、苯乙醇和壬醛是糯米饮料的特征香气物质。该研究结果为糯米饮料的风味研究提供了参考,也为石斛深加工及拓展应用提供新的研究方向。

关键词： 石斛小曲; 糯米饮料; 有机酸; 挥发性风味

本文引用格式

陈小琴 , 母应春 , 苏伟 . 石斛小曲发酵糯米饮料过程中风味变化[J]. 食品与发酵工业, 2023 , 49(14) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.033657

Abstract

Dendrobium Xiaoqu was used as starter to study the flavor changes of glutinous rice beverage during fermentation. The physicochemical indexes, organic acids and volatile flavors in different fermentation stages (0, 12, 24, 36, and 48 h) by chemical methods, HPLC, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MC) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). The results showed that the pH and starch content of fermented grains decreased significantly (P<0.05); total acid, amino acid nitrogen, reducing sugar and sugar content were opposite. Seven kinds of organic acids were found during fermentation, and the total content increased significantly (36.16-422.4 mg/L); lactic acid, succinic acid, and citric acid were the main organic acids; oxalic acid and acetic acid were added after fermentation. HS-SPME-GC-MS showed that 58 volatile flavor compounds were detected during fermentation, mainly alcohols and esters; 33 flavor compounds screened by OPLS-DA had significant differences during fermentation; by calculating OAV, it was found that 1-octene-3-ol, phenylethanol and nonaldehyde were the characteristic aroma compounds of glutinous rice beverage. This paper provides a reference value for the study of the flavor of glutinous rice beverage, and also provides a new research direction for the further processing and expanding application of dendrobium.

Key words： Dendrobium Xiaoqu; glutinous rice beverage; organic acid; volatile flavor

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