摘要
中药材在传统制曲中有着长期和广泛的应用。从传统酿造制曲文献资料出发,结合现代理论技术,分析探讨了传统制曲运用中药材规律以及其在现代纯种制曲中的意义。分析结果显示,传统制曲中使用频率较高的药材为杏仁、辣蓼和苍耳;所添加药材的特征以温性、甘、苦、辛味的偏多,推测所添加药材主要与制曲过程抑制杂菌的作用有关。现代纯种制曲方式下,抑制杂菌的意义相对弱化,但药材在制曲中所体现的功效作用更值得关注。在文献分析的基础上,选用的6种中药材杏仁、茯苓、胡椒、辣蓼、生姜和苍耳的纯种米曲制备试验结果显示:与空白对照相比,添加杏仁、胡椒和苍耳等3种药材所制得的纯种米曲药曲在糖化力、液化力和总酸等几项主要指标上均有较大提升,有利于提高其在酿酒方面作为糖化剂的性能。
Chinese medicinal herb has been used widely in traditional starter-making for a long time. In this paper, the rules in using Chinese herb in traditional starter-making and its significance in pure-species starter-making at present were analyzed and discussed based on traditional starter-making literature coupled with modern theories and technology. The results showed that, almonds, polygonum hydropiper and common cocklebur were frequently used in traditional starter-making;the added herbs were almost warm-nature, sweet, bitter and pungent and it was believed that they primarily worked in inhibiting sundry bacteria in starter-making. At present, modern pure-species starter-making has weakened bacteria inhibition roles of herbs. However, their functional role in starter-making is worthy of more attention. Based on literature analysis, six medicinal herbs including almonds, Poria cocos, black pepper, polygonum hydropiper, common cocklebur and ginger were selected in the experiment of producing pure-species starter. The results showed that, compared with contrast group, the group with the addition of almonds, black pepper and common cocklebur had evidently higher saccharifying power, liquefying power and total acids content, which was beneficial to enhance the saccharifying performance of starter in liquor-making.
出处
《酿酒科技》
2015年第1期16-18,共3页
Liquor-Making Science & Technology
基金
国家国际科技合作项目(2011DFA30560)
四川省国际科技合作项目(2012HH0005)
发酵资源与应用四川省高校重点实验室课题(2012KFJ003)
关键词
传统制曲
中药材
文献分析
纯种制曲
traditional starter-making
Chinese medicinal herb
literature analysis
pure-species starter-making
