热处理对老化产品质量特性的影响。 （注：原句表述不太完整规范，推测aged后可能还有如“products”之类的词）
Effect of heat-treated on the quality characteristics of aged .
作者信息
Kang Ji-Eun, Kim Chan-Woo, Yeo Soo-Hwan, Jeong Seok-Tae, Kim Yong-Suk, Choi Han-Seok
机构信息
1Food and Nutrition Division, National Institute of Agricultural Sciences, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
2Fermented and Processed Food Science Division, National Institute of Agricultural Sciences, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
出版信息
Food Sci Biotechnol. 2018 Jan 17;27(3):715-724. doi: 10.1007/s10068-018-0306-4. eCollection 2018 Jun.
Long-term aging of , a traditional Korean liquor made of rice and (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated (50-80 °C, 30 min) on quality. The saccharogenic powers and glucoamylase, α-amylase, and carboxypeptidase activities were similar in non-heat-treated and that treated at 50 °C. However, acidic protease and alcohol dehydrogenase decreased above 50 °C. The content of nitrogen-containing compounds was inversely proportional to the heat-treatment temperature. Compounds that cause off-flavors decreased at 50-60 °C, but increased at 70-80 °C, whereas compounds that provide fragrance increased at 50-60 °C. Sensory evaluation indicated that bad taste attributes were higher in produced using non-heat-treated . Therefore, heat treatment of at 50 °C can be adopted as a method for improving quality, as enzymatic activities that affect color, aroma, and taste are regulated.
传统韩国米酒由大米和麴（一种发酵剂）制成，长期陈酿会导致褐变以及气味和风味的产生。本研究调查了热处理麴（50 - 80°C，30分钟）对米酒品质的影响。未热处理的麴与50°C处理的麴在糖化力以及葡萄糖淀粉酶、α -淀粉酶和羧肽酶活性方面相似。然而，50°C以上酸性蛋白酶和乙醇脱氢酶活性下降。含氮化合物的含量与热处理温度成反比。产生异味的化合物在50 - 60°C时减少，但在70 - 80°C时增加，而提供香气的化合物在50 - 60°C时增加。感官评价表明，使用未热处理麴生产的米酒中不良味道属性更高。因此，50°C热处理麴可作为一种改善米酒品质的方法，因为影响颜色、香气和味道的酶活性得到了调节。
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