摘要
该研究以冬季高温大曲为研究对象,考察高温大曲原料粉碎度、母曲用量、老草用量、拌合水分用量4个制曲工艺关键控制点对高温大曲发酵顶温、挺温时间及等级曲比率的影响,采用正交试验优化其制曲工艺条件,并对大曲发酵顶温和挺温时间与大曲感官品质进行冗余分析(RDA)。结果表明,最佳制曲工艺条件为老草用量100%、拌合水分37%、原料粉碎度77%、母曲用量7.5%。在此优化条件下,特级曲比率为27%。冗余分析结果表明,大曲发酵顶温和挺温时间与特级曲比率呈正相关关系,说明两者对大曲质量有积极影响。
In this study,using high-temperature Daqu in winter as the research object,the effects of four key control points for the Daqu-making process,including the crushing degree of high-temperature Daqu raw materials,mature Daqu addition,old grass addition,and mixed water addition on the maximum-temperature of fermentation,the maximum-temperature keeping time,and grade Daqu ratio of high-temperature Daqu were investigated.The Daqu-making process conditions were optimized by orthogonal experiments,and the redundancy analysis(RDA)was conducted on the maximum-temperature of fermentation,the maximum-temperature keeping time,and sensory quality of Daqu.The results showed that the optimal Daqu-making process conditions were old grass addition 100%,mixed water content 37%,crushing degree of raw materials 77%,and mature Daqu addition 7.5%.Under the optimal conditions,the special grade Daqu ratio was 27%.RDA results showed that there was a positive correlation between the maximum-temperature of fermentation and the maximum-temperature keeping time of Daqu and the super Daqu ratio,indicating that both had positive impact on the Daqu quality.
作者
邓皖玉
许永明
陈波
王西
邓俊
聂正东
聂宏芳
张春香
李素
DENG Wanyu;XU Yongming;CHEN Bo;WANG Xi;DENG Jun;NIE Zhengdong;NIE Hongfang;ZHANG Chunxiang;Li Su(Langjiu Distillery Co.,Ltd.,Luzhou 646523,China;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Luzhou 646523,China)
出处
《中国酿造》
CAS
北大核心
2023年第8期153-157,共5页
China Brewing
基金
四川省科技成果转移转化示范项目(2020ZHCG0049)
四川大学泸州市人民政府战略合作项目(2020CDLZ-3)
省级知识产权专项项目(2022-ZS-00019)。
关键词
高温大曲
冬季
发酵顶温
挺温时间
大曲质量
high-temperature Daqu
winter
maximum-temperature of fermentation
maximum-temperature keeping time
Daqu quality
