中国食物与营养2025，Vol.31Issue(11)：21-29,9.
富含β-葡聚糖的元麦米酒酿造工艺及品质研究
Research on Brewing Technology and Quality of the β-Glucan-Rich Naked Barley Wine
摘要
Abstract
[Objective]To develop a β-glucan-rich naked barley wine and analyze the product quality.[Method]The brewing technology was optimized based on the indices of β-glucan content,alcohol content,and reducing sugar content.The chemical indices were determined.Gas chromatography-mass spectrometry combined with relative odor activity value was used for the analysis of volatile flavor compounds.[Result]The optimal brewing conditions are as follows:the material-water ratio was 1∶0.5,the fermentation time was 7 days,the temperature was 36℃,and the amount of Qu additive was 0.3%.In this condition,the β-glucan content of naked barley wine was 60.46 mg/L,the alcohol content was 3.54%vol,the non-sugar solids content was 39.41 g/L,the total sugar content was 152.39 g/L,pH 4.77,the total acid content was 3.15 g/L,and the amino acid nitrogen content was 0.53 g/L.A total of 22 volatile flavor compounds were detected.Nonanal,decanal,2-pentylfuran,and 3-methyl-1-butanol had key contributions to the overall flavor profile of naked barley wine.[Conclusion]The optimized naked barley wine is the sweet type with a low alcohol content and a high β-glucan content.关键词
元麦米酒/β-葡聚糖/酿造工艺/理化指标/挥发性风味物质Key words
naked barley wine/β-glucan/brewing technology/chemical indices/volatile flavor compounds引用本文复制引用
刘畅,宋居易,张欣..富含β-葡聚糖的元麦米酒酿造工艺及品质研究[J].中国食物与营养,2025,31(11):21-29,9.基金项目
江苏省农业科技自主创新资金项目(项目编号:CX(21)3113) （项目编号:CX(21）
江苏沿江地区农业科学研究所青年科技基金项目(项目编号:YJ(2022)001). （项目编号:YJ(2022）
