Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties

Abstract

Rice is one of the main ingredients in huangjiu brewing. Studying the effects of dgree of milling (DOM) and variety on the nutritional composition, physical and chemical properties, and brewing characteristics of rice will help improve the quality of huangjiu brewing. In this study, the nutrient composition, gelatinization properties, cooking properties and brewing characteristics of huangjiu of japonica rice (JR) and glutinous rice (GR) with different DOM were studied using a fast viscosity analyzer, differential scanning calorimeter, and fast gas chromatography electron nose Heracles II combined with principal component analysis. The results showed that when the DOM is in the range of 5%–15%, the quality of rice wine was relatively superior and stable. And the flavour compounds of huangjiu brewed from JR and GR could be well clustered. The liquor, reducing sugar and amino acid nitrogen contents of huangjiu made from JR and GR were relatively high. The flavour compounds and content were relatively similar. This study effectively avoided the problems of low grain utilization and high energy consumption caused by excessive milling are, which caters to the industrial production of huangjiu. The results help to explore the relationship between DOM and huangjiu quality, and provide theoretical foundation and scientific guidance for huangjiu production.