摘要
董酒小曲中添加了90多味丰富的中药材,大曲中添加了40多味。分别以其为原料制备浸提液,作为酵母菌液态发酵的添加液,通过设立实验组(添加小曲浸提液)和对照组(不添加小曲浸提液)进行实验,30℃恒温发酵10 d,10 d后取实验组和对照组的发酵液分别进行甲酯化处理,随后进行气相色谱分析,测定溶液中肉豆蔻油酸、棕榈油酸、油酸、亚油酸、α-亚麻酸这5种不饱和脂肪酸的含量。实验结果表明,实验组中的5种不饱和脂肪酸的含量明显比对照组高,说明董酒酒曲对发酵过程中的不饱和脂肪酸的形成有一定的贡献作用。
More than 90 kinds of traditional Chinese medicinal materials were added in Dongjiu Xiaoqu and more than 40 kinds of traditional Chinese medicinal materials added in Dongjiu Daqu for the preparation of Daqu extract and Xiaoqu extract respectively. Moreover, the extract was used as the adding liquid during liquid fermentation process（experimental group）. And liquid fermentation without the addition of Xiaoqu extract was the contrast group. After 10 d fermentation at 30 ℃, the fermenting liquid in experimental group/ in contrast group underwent methyl esterification treatment. Then the content of five kinds of unsaturated fatty acids including nutmeg oleic acid, palmitic acid, oleic acid, linoleic acid and alpha linolenic acid was measured by GC. The analytic results suggested that, compared with the contrast group, the content of five kinds of unsaturated fatty acids in the experimental group increased evidently, which proved that Daqu/Xiaoqu made certain contributions to the formation of unsaturated fatty acids in the fermentation process.
出处
《酿酒科技》
2016年第6期49-52,56,共5页
Liquor-Making Science & Technology
基金
"贵州董香型白酒酒体风格的研究"产学研合作项目(项目编号:DJ-H2014140506)
关键词
董酒
酒曲浸提液
酿酒微生物
液态发酵
不饱和脂肪酸
白酒
Dongjiu
Daqu extract
liquor-making microbes
liquid fermentation
unsaturated fatty acids
Baijiu
