绞股蓝与辣蓼草对小曲质量的影响性研究  

Effects of Gynostemma pentaphyllum (Thunb.) makino and Polygonum hydropiper on the quality of Xiaoqu

作　　者：李新社[1] 陆步诗[2] 何红梅[3] 姚南[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000 [2]邵阳学院城市建设系,湖南邵阳422004 [3]长沙市蔬菜食品质量安全检测中心,湖南长沙410001

出　　处：《中国酿造》2009年第10期108-110,共3页China Brewing

摘　　要：研究绞股蓝与辣蓼草对小曲糖化力、液化力及发酵力的影响,探索小曲制作过程中,各中草药的最佳添加量,通过正交试验获得最佳的工艺条件。设定草药比、药米比和接种量为3个因素,进行L(933)正交试验,通过检测糖化力、液化力与发酵力,确定最佳工艺条件为28℃培养6d,绞股蓝与辣蓼草比为2∶1,药/米为15%,接种量为8%。辣蓼草与绞股蓝的添加对小曲的质量有促进作用。The effects of Gynostemma pentaphyllum （Thunb.） makino and Polygonum hydropiper on the saccharifying activity, liquefying activity and fermentation activity of Xiaoqu were studied. The optimal content of Chinese medicinal herbs in Xiaoqu was investigated. The optimal processing conditions were confirmed by orthogonal test. The ratio of Gynostemma pentaphyllum （Thunb.） makino and Polygonum hydropiper, the ratio of herbs and rice, and the added amount of Xiaoqu were chosen as three factors for orthogonal test. Through detection of the saccharifying activity, liquefying activity and fermentation activity, the optimal processing conditions were determined as follows： culture temperature 28℃, culture time 6 d, the ratio of Gynostemma pentaphyUum （Thunb.） makino and Polygonum hydropiper 2 ： 1, the ratio of herbs to rice 15%, and the additive amount of Xiaoqu 8%. The addition ofGynostemma pentaphyllum （Thunb.） makino and Polygonum hydropiper could promote the quality of Xiaoqu.

关 键 词：小曲 绞股蓝 辣蓼草 糖化力 液化力 

分 类 号：TS261.1[轻工技术与工程—发酵工程]