杨梅渣对藜麦（Willd.）米酒品质的影响。
Effect of Chinese bayberry residue on quality of Chinese quinoa ( Willd.) Rice wine.
作者信息
Ma Jian, Huang Wuyang, Ma Yanhong, Li Jian, Feng Naihong, Wen Bo, Jia Feihong, Wang Yu, Gao Zhiqiang
机构信息
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
Ministerial and Provincial Co-Innovation Center for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Agriculture College of Shanxi Agricultural university, Taigu, Shanxi 030801, PR China.
出版信息
Food Chem X. 2024 Jun 20;23:101584. doi: 10.1016/j.fochx.2024.101584. eCollection 2024 Oct 30.
Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CBR on the chemical profile, bioactive function, taste traits, and flavor of Chinese quinoa rice wine (CQRW) were investigated. The results showed that adding CBR increased the total phenolics, the total flavonoids, and antioxidant capacity. Malic acid content was the highest in Chinese rice wine (CRW), while the total content of components detected in HPLC-MS/MS was the highest in 10%CBR + CQRW. The CQRW exhibited the highest amino acid content, followed by 20%CBR + CQRW. -tongue analysis results showed that 10%CBR + CQRW, 20%CBR + CQRW, and CQRW had the closest taste traits. Moreover, GC-MS analysis identified 72 aroma compounds in 10%CBR + CQRW sample, more than other samples. In summary, adding 10% CBR significantly improved the quality of CQRW.
杨梅渣（CBR）是一种加工副产品，可作为藜麦米酒加工过程中的辅助材料。本研究考察了CBR对中国藜麦米酒（CQRW）的化学组成、生物活性功能、口感特征和风味的影响。结果表明，添加CBR可提高总酚、总黄酮含量及抗氧化能力。苹果酸含量在传统米酒（CRW）中最高，而在10%CBR + CQRW中，HPLC-MS/MS检测到的成分总含量最高。CQRW的氨基酸含量最高，其次是20%CBR + CQRW。味觉分析结果表明，10%CBR + CQRW、20%CBR + CQRW和CQRW的口感特征最为接近。此外，GC-MS分析在10%CBR + CQRW样品中鉴定出72种香气化合物，比其他样品更多。综上所述，添加10%的CBR显著提高了CQRW的品质。
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