Effects And Analysis Of Different Grain Raw Materials And Frying Processing On The Quality Of Fermented Sweet Grains

Sweet fermented rice is a food made by fermented grains.It is loved by people for its higher nutritional value and lower alcohol content.However,most products on the market are fermented with glutinous rice,which has limited varieties and not systematic totally.In addition,comprehensive analysis of quality from various grains and frying on sweet fermented rice are still unclear and needs further exploration.This quality of sweet fermented rice in 12 raw materials was first analyzed in this study,explored the differences between the amino acids of sweet fermented rice,and analyzed the differences in odor and taste using electronic nose and electronic tongue.Purple rice,red rice,glutinous rice,and yellow millet were selected as the main raw materials.The GC-MS technology was used to analyze the changes of aroma components in the four kinds of sweet fermented rice.The effects of frying time and temperature on the quality of purple rice,red rice and yellow millet sweet fermented rice were also explored.The main conclusions are as follows:1.The total phenols?flavonoids?anthocyanins?antioxidants?reducing sugars?alcohol content and sensory of 12 sweet fermented rice were measured.The results showed that oat?black rice?purple rice?glutinous rice?barley rice?red rice and yellow millet had better sensory comprehensive scores.The content of reducing sugar?total phenol?total flavonoids?total anthocyanins?and antioxidant capacity in purple rice sweet fermented rice is higher.The indexes of red rice are relatively uniform.There is a certain correlation between color of sweet fermented rice and color value.2.The amino acid composition of 12 sweet fermented rice was comprehensively evaluated.The results showed that red rice and purple rice had the highest scores,while black rice and brown rice had the lowest scores.Using electronic nose technology to analyze the volatile components in sweet fermented rice,PCA results show that sweet fermented rice was well distinguished.Electronic tongue analysis showed that the differences between flavors were smaller and more similar.The aroma components of sweet fermented rice from purple rice?glutinous rice?red rice?and yellow millet were analyzed by GC-MS technology.The main aroma substances are esters and alcohols.The content of key flavor substances in purple rice and red rice is relatively high,and has a unique flavor.3.Physicochemical quality,aroma components and taste in purple rice,red rice,and yellow millet sweet fermented rice at different frying time and temperature were analyzed.The results showed that the color,odor and taste score of sweet fermented rice under frying(200?,2min and 160?,5min)were increased.Except for the HM2,the brightness of sweet fermented rice was reduced after the frying treatment.The content of total sugar and total acid in purple rice is higher.The analysis of electronic nose and electronic tongue shows that the temperature of cooking has a great influence on the smell and taste of sweet fermented rice.