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棕米作为辅料对酒造的影响

Yufeng Wang¹, Xinyi Zhao¹, Suya Liu¹

¹School of Food Science and Engineering, Yangzhou University, Yangzhou 225000, China.

Foods (Basel, Switzerland)

|June 26, 2025

概括

棕 (BR) 可以作为造辅助剂,与抛光 (PR) 相比,提供更好的抗氧化特性和独特的风味配置. 这项研究证明了BR BR.

科学领域:

食品科学食品科学食品科学
造技术造技术造技术
谷物化学谷物化学

背景情况:

越来越多地探索替代谷物来造新的酒风味和节省成本.
棕 (BR),保留其营养丰富的外层,提供了作为造辅助的潜力.
与抛光大米 (PR) 相比,BR的造属性在很大程度上没有得到研究.

研究的目的:

评估棕米 (BR) 作为酒生产中的辅助品的造属性.
为了比较用BR造的酒的物理化学,抗氧化,挥发性和感官特征,与PR.

主要方法:

将40%的棕米 (BR) 和40%的抛光米 (PR) 作为Pilsen麦芽 (PM) 酒的添加剂.
分析原材料,包括粉,蛋白质,脂肪和灰含量.
评估造属性:物理化学指标,抗氧化能力 (DPPH,ABTS),挥发性化合物和感官分析.

主要成果:

米 (BR) 的蛋白质含量高 (6.85%) 比抛光米 (PR) 高 (4.12%),导致米中自由氨基 (FAN) 的增加.
与40%的PR酒相比,与40%的BR造的酒显示出显著增强的抗氧化特性.
挥发性和感官分析显示,由于BR替代,酒的风味发生了明显的改变.

结论:

棕 (BR) 是一种合适的造辅助剂,有助于提高抗氧化能力和新鲜的风味特征.
BR的营养优越性转化为有益的造特征.
在造中进一步探索BR可以导致创新的酒产品.

关键词:

优质的酒优质的酒质量饮料饮料饮料饮料发酵发酵发酵发酵在这里,我们可以看到WORT,WORT,WORT.

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