Analysis on the effect of technology of konjac rice wine on its quality

doi:10.14088/j.cnki.issn0439-8114.2021.15.022

Abstract

Abstract: Using brown rice as raw material, konjac was added to the traditional process to analyze the effect of technology of konjac rice wine on its quality. The results showed that the addition amount of konjac had little effect on the quality of konjac rice wine. With the increase of konjac, the quality analysis indexes showed a gentle trend of change. The pre-fermentation time and post-fermentation time had great influence on the quality of konjac rice wine. With the prolongation of fermentation time, each quality analysis index showed an irregular change trend. The addition amount of koji had the greatest effect on the quality of konjac rice wine. With the increase of koji, each quality analysis index showed a large trend of change.

Key words: konjac rice wine, brown rice, technology, quality

CLC Number:

TS262.4

CAI Sha, MEI Xin, HU Bao-lan, HE Jian-jun, SUI Yong, SHI Jian-bin, CHEN Xue-ling, FAN Chuan-hui, CAI Fang. Analysis on the effect of technology of konjac rice wine on its quality[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(15): 112-115.

References

[1] 孟凡冰,刘达玉,张崟,等.魔芋葡甘聚糖的结构、性质及其改性研究进展[J].食品工业科技,2016,37(22):394-400.
[2] 赵培城,张晶晶,刘建华,等.魔芋葡甘露聚糖及其衍生物在食品工业中的应用[J].核农学报,2015,29(1):101-105.
[3] 谭燕,刘曦,袁芳.魔芋葡甘聚糖的结构、性质及其在食品中的应用[J].中国调味品,2019,44(2):168-174.
[4] REN W J,ZHANG A Q,QIN S Y,et al.Synthesis and evaluation of a novel cationic konjac glucomannan-based flocculant[J]. Carbohydrate polymers, 2016, 144(25): 238-244.
[5] WANG Y, LIU J, LI Q, et al.Two natural glucomannan polymers, from konjac and bletilla, as bioactive materials for pharmaceutical applications[J]. Biotechnology letters, 2015, 37(1): 1-8.
[6] TESTER R F,AL-GHAZZEWI F H. Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan[J]. Journal of the science of food and agriculture, 2016, 96(10): 3283-3291.
[7] 郭金英,贺亿杰,刘建学,等.魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响[J].食品科学,2019,40(24):33-39.
[8] KATSURAYA K, OKUYAMA K, HATANAKA K, et al.Constitution of konjac glucomannan: Chemical analysis and 13C NMR spectroscopy[J]. Carbohydrate polymers, 2003, 53(2):183-189.
[9] CHEN L G, LIU Z L, ZHUO R X.Synthesis and properties of degradable hydrogels of konjac glucomannan grafted acrylic acid for colon-specific drug delivery[J]. Polymer, 2005, 46(16): 6274-6281.
[10] CHEN L G, LIU Z L, CHEN Y J.Synthesis and characterization of phosphated konjac glucomannan hydrogels[J]. Chinese chemical letters, 2005, 16(12): 1652-1654.
[11] GLIKOKABIR I, YAGEN B, PENHASI A, et al.Phosphated crosslinked guar for colon-specific drug delivery. I. Preparation and physicochemical characterization[J]. Journal of controlled release, 2000, 63(1):129-134.
[12] 温承坤,陈孝,陈茂彬,等.米酒功能性成分研究进展[J].中国酿造,2019,38(12):5-8.
[13] 王婉君,赵立艳,汤静.新型米酒产品研究与开发进展[J].中国酿造,2018,37(5):1-4.
[14] 肖连冬,臧晋,刘凤霞.甜米酒制作工艺条件研究及影响其质量因素讨论[J].酿酒,2000(5):84-85.
[15] 张雪桐,林丰. 五味子米酒制作工艺研究[J].食品演技与开发,2019,40(3):136-140.