| 沙参米酒的理化特性与抗氧化性 |
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| 引用本文： | 权伍荣,金铁岩,金铁.沙参米酒的理化特性与抗氧化性[J].延边大学农学学报,2011,33(1):30-34. |
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| 作者姓名： | 权伍荣 金铁岩 金铁 |
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| 作者单位： | 延边大学农学院,食品科学系,吉林,延吉,133002 |
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| 摘 要： | 大米中分别添加0,10%,20%,30%的沙参,通过酵母发酵制作功能性沙参米酒,对其进行理化特性、感官与抗氧化特性研究的结果表明,最终pH值和酒精含量随沙参添加量的增加而下降.色度中L＊值不随沙参添加量产生变化,a＊和b＊值却随沙参添加量的增加而增加.沙参米酒的DPPH消除率随着沙参添加量的增加而增加.通过感官评定结果,添加20%沙参制造的米酒嗜好度最高.因此,从物理化学特性、感官与抗氧化特性的指标来看,制作沙参米酒时沙参添加量为20%最适合.
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| 关 键 词： | 米酒 沙参 理化 感官 抗氧化性 |
Study of physicochemical and functional characteristics in the Codonotsis lanceolata rice wine |
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| QUAN Wu-rong,JIN Tie-yan,JIN Tie.Study of physicochemical and functional characteristics in the Codonotsis lanceolata rice wine[J].Journal of Agricultural Science Yanbian University,2011,33(1):30-34. |
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| Authors: | QUAN Wu-rong JIN Tie-yan JIN Tie |
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| Institution: | QUAN Wu-rong,JIN Tie-yan,JIN Tie(Food Sciencs and Engineering Department,Agricultural College of Yanbian University,Yanji Jilin 133002,China) |
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| Abstract: | 0,10%,20%,30% of Codonopis lanceolata were added to rice,produced C.lanceolata rice wine by yeast fermentation.The physical and chemical properties,sensory characteristics and antioxidant research of the rice wine were studied.The final pH value and alcohol content increased with the addition of C.lanceolata.Color of a* and b* values increased with the addition of C.lanceolata,but L* value not changed.After adding C.lanceolata to increase oxidation resistance.Sensory evaluation results,adding 20% of C.lance... |
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| Keywords: | rice wine Codonopis lanceolata physicochemical sensory antioxidant activity |
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