何首乌叶对小曲质量的影响研究  

Effect of polygonum multiflorum thunb leaf on the quality of Qu

作　　者：李新社[1] 陆步诗[1] 汪良红[1] 李小芳[1] 黄海燕[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000

出　　处：《中国酿造》2008年第3期43-44,共2页China Brewing

摘　　要：探讨了不同的何首乌叶添加量对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响。结果表明:当何首乌叶的添加量为6%时,霉菌数为7.72×104个/g干曲,酵母数为4.28×103个/g干曲,细菌数为1.27×103个/g干曲;小曲的糖化力、液化力、发酵力分别为472 mg/(g.h)、7.96 g/(g.h)、68.3%。此时小曲外观为淡黄色,无黑心,具有特殊的浓酒香。Influence of the additive amount ofPolygonum multiflorum thunb leaf was studied in respect of the specie and number of microbes in Qu, and the saccharifying, liquefying and the fermentation ability of it. The results indicated that when the additive amount ofpolygonum multiflorum thunb leaf was 6%, the amount of mold, yeast and bacteria were 7.72×10^4cells/g, 4.28×10^3 cells/g, 1.27× 10^3 cells/g, respectively in dried Qu, and the saccharifying and liquefying power and the fermentation activity of Qu were 472 mg/g·h, 7.96 g/g·h and 68.3%, respectively. At the time, the Qu appeared kind of yellowish, without black spot in center and possessed a strong special alcohol flavor.

关 键 词：小曲 何首乌 糖化力 液化力 发酵力 

分 类 号：TQ925[轻工技术与工程—发酵工程]