Influence of polishing ratio on the rice brewing characteristics and the flavour quality of sake

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期刊论文

作者：

Zhao, Zifei;Ding, Yafeng;Zhang, Xiaofeng;Zhang, Xinxia;Li, Ting;...

通讯作者：

Wang, L

作者机构：

[Wang, Li; Ding, Yafeng; Zhang, Xiaofeng; Zhang, Xinxia; Li, Ting; Zhao, Zifei; Wang, L] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Resources, Lihu Rd 1800, Wuxi 214122, Peoples R China.

[Wang, Li; Ding, Yafeng; Zhang, Xiaofeng; Zhang, Xinxia; Li, Ting; Zhao, Zifei] Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Lihu Rd 1800, Wuxi 214122, Peoples R China.

[Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Peoples R China.

[Wang, Li] Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Lihu Rd 1800, Wuxi 214122, Peoples R China.

通讯机构：

[Wang, L ] J

Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Resources, Lihu Rd 1800, Wuxi 214122, Peoples R China.

语种：

英文

关键词：

Polishing ratio;Sake;Volatile flavour compounds

期刊：

Food Bioscience

ISSN：

2212-4292

年：

2025

卷：

页码：

106145

DOI：

10.1016/j.fbio.2025.106145

基金类别：

National Natural Science Foun-dation of China [32072263]; Fundamental Research Funds for the Central Universities [JUSRP622010, JUSRP124006]; National Natural Science Foundation of Jiangsu Province [BK20241612]; Wuxi Science and Technology Development Fund Project [K20231028]; Key R &D Program of Jiangsu Province [BE2019395, BE2021359-2]

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

The rice polishing ratio has an essential effect on the flavour quality of sake. This study comprehensively describes the relationship between the polishing ratio and sake quality. As the polishing ratio decreased, the outer layer of rice suffered more structural damage. Moisture was more readily accessible to the interior of the rice. The pasting properties of the rice were significantly improved, resulting in a more complete fermentation. The above results decreased the aldehydes and ketones content in steamed rice from 65.61 μg/mL to 51.82 ...

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Influence of polishing ratio on the rice brewing characteristics and the flavour quality of sake

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