摘要
酱香型白酒生产用大曲在10、20、30℃的温度下贮存,研究贮存期间大曲的曲虫取食量、水分含量、酸度、淀粉含量、发酵力、液化力、糖化力、酯化力、酒化力与微生物菌落总数、酵母菌、霉菌总数等的变化,结合大曲颜色、气味及气相色谱-质谱(GC/MS)分析,探讨贮存温度对酱香型大曲品质的影响。结果表明:将贮存温度控制在20℃左右,能有效降低酱香型大曲的贮存损耗,大曲的淀粉含量损失小,符合《DB 52/T 871-2014酱香型白酒酿酒用大曲》要求的程度高,生化性质稳定,有利于酱香物质的形成,减少曲虫活动带来的不良气味,并保持酱香型大曲的特征。
Maotai-flavor Daqu was stored at 10 ℃ ,20 ℃ and 30 ℃ to examine the effects of storage temperature on the quality of Maotai-flavor Daqu including colonies counts, yeast counts, mold counts, pest eating, moisture content, acidity, starch content,fermentation power, liquefaction power, saccharification power, esterificalion power, alcohol- producing power, color, odor and gas chromatography-mass spectrometry （GC/MS）analysis results.The results showed that storage loss of Maotai-flavor Daqu could reduce effectively,and there was a little loss of starch content.Moreover, the quality of Daqu met the ＂ DB 52/T 871-2014 Jiang-flavor Chinese Liquor Daqu Starter＂ requirements well, and biochemical properties of Daqu were stable when storage temperature was controlled about 20 ℃ .The stored temperature of 20 ℃ was conducive to the formation of Maotai-flavor substances,reducing the activities of the bad smell from pests and keeping the characteristics of Maotai-flavor Daqu well.
作者
张丽
卢红梅
陈莉
乔岩
ZHANG Li;LU Hong-mei;CHEN Li;QIAO Yan(School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China;Key Lab of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第13期128-135,149,共9页
Science and Technology of Food Industry
基金
贵州省科技计划(工业攻关)项目(黔科合GY字[2014]3031)
贵州大学研究生酱香型白酒创新实践基地项目.
关键词
酱香型大曲
贮存温度
品质
Maotai- flavor Daqu
storage temperature
quality
