食品科学 ›› 2023, Vol. 44 ›› Issue (5): 38-44.doi: 10.7506/spkx1002-6630-20220619-195

• 基础研究 • 上一篇    

青稞品种对青稞发酵酒营养与感官品质的影响

姜欣,江伟,谢三款,薛洁,贾福晨   

  1. (1.中国食品发酵工业研究院,国家酒类品质与安全国际联合研究中心,北京 100015;2.西藏自治区农牧科学院农产品开发与食品科学研究所,西藏 拉萨 850000)
  • 发布日期:2023-03-23
  • 基金资助:
    国家自然科学基金地区科学基金项目(32060532);“十三五”国家重点研发计划重点专项(2021YFE0192000); 农业农村部重点实验室开放课题(KLAPPH2019-02)

Influence of Highland Barley Varieties on the Nutritional and Sensory Quality of Highland Barley Wine

JIANG Xin, JIANG Wei, XIE Sankuan, XUE Jie, JIA Fuchen   

  1. (1. International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; 2. Institute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China)
  • Published:2023-03-23

摘要: 本研究以7 种西藏特有的青稞品种及相应发酵青稞酒为对象,基于理化性质、营养、风味和感官等指标,采用典范对应分析(canonical correspondence analysis,CCA)和主成分分析(principal component analysis,PCA)等探究青稞品种与其发酵酒品质的关系。研究表明,与青稞原粮相比,青稞酒体氨基酸中必需氨基酸占比增加,可能是酿造过程中非必需氨基酸转化形成了必需氨基酸。CCA结果显示不同品种青稞原粮在总氨基酸、γ-氨基丁酸、β-葡聚糖和总多酚含量等方面具有一定相似性,但其营养结构的差异经微生物生物化学转化得以放大,为筛选青稞酒的优质品种提供了可能。通过青稞原粮及相应青稞酒中的蛋白质、氨基酸、γ-氨基丁酸和总多酚水平等营养指标分析初步优选出‘藏青2000’为酿酒青稞品种,其次是‘隆子黑’‘芶芝黑’‘藏青25’。结合青稞酒营养、风味和感官等多维度指标,最终确定‘藏青2000’为最佳酿酒青稞品种,其次为各具特色风味的‘芶芝黑’‘隆子黑’‘藏青25’。本研究可为我国青稞酒领域的发展提供参考。

关键词: 营养特征;风味结构特征;关联性分析;感官评价;典范对应分析;主成分分析

Abstract: The physicochemical, nutritional, flavor and sensory properties of seven highland barley varieties endemic to Tibet and highland barley wine from each of these varieties were determined, and based on them the correlation between highland barley varieties and highland barley wine quality was determined by canonical correspondence analysis (CCA) and principal component analysis (PCA). The results showed that the percentage of essential amino acids in high barley wine was higher than in highland barley. CCA showed that the total amino acids, γ-aminobutyric acid, β-dextran and total polyphenol in different varieties of highland barley were similar. The difference in nutritional composition among highland barley varieties was small, but it was increased due to microbial conversion of nutrients during wine brewing, making it possible to select a highland barley variety suitable for wine production. Through analysis of nutrients such as proteins, amino acids, γ-aminobutyric acid and total phenolics in highland barley and its wine, the variety ‘Zangqing 2000’ was found to be most suitable for wine production, followed by ‘Longzihei’, ‘Qianzhihei’ and ‘Zangqing 25’. Finally, based on multidimensional indicators of highland barley wine such as nutritional, flavor and sensory properties, ‘Zangqing 2000’ was considered as the best variety for wine production, followed by ‘Gouzhihei’, ‘Longzihei’ and ‘Zangqing 25’. This study will provide a basis for the development of highland barley wine.

Key words: nutritional profile; flavor structure characteristics; correlation analysis; sensory evaluation; canonical corresponding analysis; principal component analysis

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