大曲质量标准的研究(第三报):大曲生香力的特征指标探讨  

Study on Daqu Quality Standards (Ⅲ)——Characteristic Indexes of Daqu Aroma-producing Capability

作　　者：沈才洪[1] 应鸿[1] 许德富[1] 樊林[1] 沈才萍[1] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2005年第8期20-22,共3页Liquor-Making Science & Technology

摘　　要：大曲是一种富含多酶多菌的微生态制品,大曲复合曲香物质来源于制曲原料中的蛋白质、脂肪以及淀粉等的降解,其复合曲香由氨基酸、脂肪酸、多糖及其聚合物等多种物质共同构成。氨态氮和淀粉消耗率为大曲生香力的特征指标。(孙悟)Daqu, a microbial product containing multiple enzymes and bacterial species, its aroma-producing substances mainly come from proteins and fat of daqu-making materials and the degradation of amylum and those substances are composed of amino acids, fatty acid, polyose and its polymers etc. The characteristic indexes of Daqu aroma-producing capability include ammoniacal nitrogen and the specific consumption of amylum. （Tran. by YUE Yang）

关 键 词：大曲 生香 特征指标 氨态氮 淀粉消耗 

分 类 号：TS262[轻工技术与工程—发酵工程]