不同糯米品种理化特性及其对酒酿发酵品质的影响
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关键词：糯米；理化特性；酒酿；发酵品质中图分类号：S377 文献标识码：A文章编号：0439-8114（2025）07-0157-07DOI：10.14088/j.cnki.issn0439-8114.2025.07.027开放科学（资源服务）标识码（OSID）：口
Physicochemical properties of different glutinous rice varieties and their effects on the fermentation quality of fermented glutinous rice
LIYan-yi¹，Guo Zi-guo²，LUYa-xinla，GUIFu-haola，PENGXi-tian1，YANG Jie 1 ，HUXuan （a.InstituteoficualQualittaddsnstinThoRseach.HubiKyLaboratoofutitioalQualitdeo Products，Hubei Academy of Agricultural Sciences，Wuhan 430o64，China； 2.HubeiCenter forQualityand Safety Testingof Agricultural Products，Wuhan 43oO42，China）
Abstract：Tosrenkeyglutiousricecharacteristicindicatorsafectigthequalityofrmentedglutiousrice，elevencomeally availableglutinousricevarietieswereselectedasexperimentalmaterials，includingnineChinesevarieties（Zhuhunuomi， Changke nuomi，Yuanke Jingnuo，Pujiwu Jinmai Yuannuo，Yingcheng Hongnuo，Yunmeng Xiaonuo，black nuomi，Yuankenuomi， Yunmeng Punuo）andtwoimportedvarieties（Thainuomi，Vietnamese nuomi）.Theappearancequality，physicochemicalproperties， texturecharacteristics，andatingqualityoftesampleseresystematicallyevaluatedusingclusteraalysis，aranceanalis，ore lationanalysis，andredundancyanalsis（RDA）.Theresultsshowedthatclusteranalysisvalidatedindustrialpracticalexperead confirmedsignificantdiferenesinsuitabilityforfermentedglutiousriceproductionamongdiferentglutinousricevarietiesYunmeng Xiaonuoclusteredindependentlyanditsphysicochemicalpropertiesweresigificantlydferentfromthoseof teotertenarietis， confirming thatthisvarietywasunsuitableasarawmaterialforfermentedglutinousrice.Zhuhunuomi，Yingcheng Hongnuo， Thainuoi，ndVietamesenuomiclusteredtogethr，preliminarilyindicating thatvarietiesintisgroupweresuitableasawateralsforfermentedglutiousrice.Theamylosecontentandproteincontentofglutinousricewerekeyindicatorsafectingtheferentation qualityoffermentedglutinousrice，whileappearancequality，totalstarch，solublesugarcontent，texturecharacteristics，hosandkernelweight，gelconsistency，and eating value had minoreffcts onthe fermentationqualityoffermented glutinous rice.
Key words：glutinous rice；physicochemical properties；fermented glutinous rice;fermentation quality
酒酿又称米酒、甜酒、醪糟、香糟、江米酒等，是以糯米为原料的发酵食品[1，其制作过程包括蒸煮糊化、冷却接种和发酵转化3个关键步骤。（剩余9574字）