摘要
大米中分别添加0、5%、7.5%、10%的人参(Panax ginseng),通过酵母发酵制作了人参米酒,对制造的人参米酒进行了理化特性,感官与抗氧化特性的研究。最终总糖的含量随着人参添加量的增加而增加,而最终pH和酒精的含量却随着人参添加量的增加而下降。色度中a*和b*值随着人参添加量的增加而增加,L*值却随着人参添加量的增加无任何变化。人参添加后抗氧化性是增加。感官评定结果,添加7.5%人参制造米酒最优秀。从理化特性﹑感官与抗氧化特性的角度来看,人参添加量为7.5%时最适合。
Add rice,respectively,0,5%,7.5%,10% of ginseng （Panax ginseng）,produced by yeast fer-mentation ginseng rice. Ginseng for the manufacture of rice wine for the physical and chemical properties,sensory characteristics and antioxidant research. The final total sugar content increases with the amount of ginseng increases,but the final pH and alcohol content reduces with the addition of ginseng increases. Color in a＊ and b＊ values increases with the addition of ginseng increases,L＊ values but with the addition of ginseng to increase without any change. After adding ginseng to increase oxidation resistance. Sensory evaluation results, adding 7.5% of ginseng to create the best wine. From physical and chemical properties and antioxidant properties of sensory point of view, its adding 7.5% of ginseng most suitable.
出处
《食品科技》
CAS
北大核心
2009年第12期157-161,共5页
Food Science and Technology
关键词
米酒
人参
理化
感官
抗氧化性
rice wine
panax ginseng
physicochemical
sensory
antioxidant activity
