关键词: 糯米, 理化特性, 酒酿, 发酵品质

Abstract: To screen key glutinous rice characteristic indicators affecting the quality of fermented glutinous rice, eleven commercially available glutinous rice varieties were selected as experimental materials, including nine Chinese varieties (Zhuhu nuomi, Changke nuomi, Yuanke Jingnuo, Pujiwu Jinmai Yuannuo, Yingcheng Hongnuo, Yunmeng Xiaonuo, black nuomi, Yuanke nuomi, Yunmeng Punuo) and two imported varieties (Thai nuomi, Vietnamese nuomi).The appearance quality, physicochemical properties, texture characteristics, and eating quality of the samples were systematically evaluated using cluster analysis, variance analysis, correlation analysis, and redundancy analysis (RDA). The results showed that cluster analysis validated industrial practical experience and confirmed significant differences in suitability for fermented glutinous rice production among different glutinous rice varieties.Yunmeng Xiaonuo clustered independently, and its physicochemical properties were significantly different from those of the other ten varieties, confirming that this variety was unsuitable as a raw material for fermented glutinous rice.Zhuhu nuomi, Yingcheng Hongnuo, Thai nuomi, and Vietnamese nuomi clustered together, preliminarily indicating that varieties in this group were suitable as raw materials for fermented glutinous rice.The amylose content and protein content of glutinous rice were key indicators affecting the fermentation quality of fermented glutinous rice, while appearance quality, total starch, soluble sugar content, texture characteristics, thousand-kernel weight, gel consistency, and eating value had minor effects on the fermentation quality of fermented glutinous rice.

Key words: glutinous rice, physicochemical properties, fermented glutinous rice, fermentation quality