在Baijiu造中创新地使用未剥米:对味道和微生物组成的影响
Mao-Ke Liu1,2,3, Cheng-Yuan Liu1,2,3, Yu-Ming Tang1,2,3
1Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, PR China.
Food chemistry: X
|February 3, 2026
概括
无米共发酵提高了淡味的 Baijiu (LFB) 质量,并降低了成本,与传统的米方法不同. 这项创新改变了微生物多样性和风味特征,改善了酒精生产.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 微生物学 微生物学
背景情况:
- 传统的轻口味 Baijiu (LFB) 生产依赖于米,需要能源密集的蒸来消除异味,增加成本和时间.
- 优化发酵原材料对于提高LFB质量和生产效率至关重要.
研究的目的:
- 研究一种创新的共同发酵技术,使用未剥的米品种 (Jingkangyou/Pinxiangyou) 和作为米的替代品.
- 评估未剥皮大米对LFB质量,微生物多样性,风味特征和物理化学性质的影响.
主要方法:
- 三个发酵组的比较分析:米控制和两个实验组,不同比例的未米.
- 利用元基因组和风味组分析来评估微生物群落和挥发性化合物.
- 分析了LFB的关键代谢途径和物理化学特性.
主要成果:
- 观察到风味特征的显著差异,高水平的D-乳酸,白氨酸和素与未剥皮大米含量呈正相关性.
- 与对照组相比,未除的米共发酵改变了微生物多样性和物理化学性质.
- 关键的代谢途径,包括银河糖,氨酸和氨酸代谢,发生了显著的改变,表明生化反应的重塑.
结论:
- 无米共发酵为提高LFB质量和降低生产成本提供了一个可行的策略.
- 这种方法修改了发酵动态,导致了不同的风味配置和微生物组成.
- 调查结果为优化传统中国酒生产中的原材料选择提供了洞察力.
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