大曲质量标准体系设置的探讨  

Study on Daqu Quality Standards(Ⅴ)——Investigation on the Setting of Daqu Quality Judgment Standards System

作　　者：沈才洪[1] 张良[1] 应鸿[1] 许德富[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11期19-24,共6页Liquor-Making Science & Technology

摘　　要：传统的大曲质量判定标准体系存在着一些缺陷,通过研究,拟用运动的观点、量化的指标来重新确立大曲质量判定标准体系。指标设置为:①生化指标:酒化力、酯化力、生香力分别占30%,20%,15%,共计65%。②理化指标:曲块容重、水分、酸度分别占15%,5%,5%,共计25%。③感官指标:香味、外观、断面、皮张分别占4%,2%,2%,2%,共计10%。(陶然)There were some defects in traditional Daqu quality judgment standards system. The new Daqu quality judg- ment standards system was established by the theory of “moving change” and “quantized indexes”. The setting of “quantized indexes” mainly include： ①biochemical indexes （accounting for 65 %） ： liquor-producing power as 30 %, esterifying power as 20 % and aroma-producing power as 15 % ;②hysiochemical indexes：volume weight of bulky starter, moisture content and acidity as 15 %, 5 % and 5 % （25 % in total） ;③sensory indexes： fragrance, appearance, cross section, andDaqu skin as 4 %, 2 %, 2 %and2 % respectively （10 %intotal）. （Tran. by YUE Yang）

关 键 词：大曲 质量标准体系 生化指标 理化指标 感官指标 权重 

分 类 号：TS261.11[轻工技术与工程—发酵工程]