Analysis in the Physical and Chemical Qualities of Fragrant Glutinous Rice as Raw Materials for Rice Wine Brewing in Congjiang County
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Abstract:
In this study, the sensory qualities and nutritional components of four kinds of fragrant glutinous rice, Gou jin gao No. 1, Gou li zhu, Gou jin gao No. 2 and Gou yang dang as the raw materials of rice wine in Congjiang county, Guizhou province, were measured and analyzed. The results showed that the four kinds of fragrant glutinous rice are rich in nutrients and the content meets the national standard limit. The amylopectin content and protein content of fragrant glutinous rice which named Gou yang dang was 84.17±1.18 g/100 g and 8.26±0.01 g/100 g, respectively. Based on the principal component analysis and the establishment of the physical and chemical index evaluation model, it is known that there are certain differences in the physical and chemical quality of the four kinds of fragrant glutinous rices and their qualities are affected by three physical and chemical indicators. Among them, the quality of fragrant glutinous rice which named Gou yang dang was influenced by total starch content, protein content and fat content. The quality of fragrant glutinous rice which named Gou jin gao No. 1. was influenced by amylose content, ash content and moisture content. It is found that the comprehensive scores F of the principal components of the four fragrant glutinous rice samples are Gou yang dang (F=7.07), Gou li zhu (F=6.98), Gou jin gao No. 2 (F=6.80) and Gou jin gao No. 1 (F=6.63). Fragrant glutinous rice which named Gou yang dang has the best quality. It not only provides theoretical support for the cultivation of fragrant glutinous rice and product quality management, but also provides a basis for the development and utilization of characteristic resources in the area and the development of the rice wine industry.
