泸州老窖大曲感官特征与微生物、理化指标和生化性能的关联研究  

Study on the Correlations between Sensory Characteristics and Microbe,Physiochemical Indexes and Biochemical Property of Luzhou Laojiao Daqu

作　　者：炊伟强[1] 敖宗华 张春林[1] 沈才萍 陶文沂[1] 卢中明 王小军 

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]泸州老窖股份有限集团公司,四川泸州646000

出　　处：《食品与生物技术学报》2011年第5期761-766,共6页Journal of Food Science and Biotechnology

基　　金：四川省科技支撑计划项目(2010SZ0032);四川省重点实验室2008年度开放课题(NJ2009-01)

摘　　要：大曲的感官指标是评价大曲质量的重要因素之一。作者从感官特征出发,选取泸州老窖普级大曲和优级大曲进行比较研究,以期发现感官特征与微生物、理化指标和生化性能等的关系。结果表明:优级大曲中细菌、芽孢杆菌、霉菌、酵母菌的总数高于普级大曲;理化指标分析显示,和普级大曲相比,优级大曲中水分、酸度高,淀粉质量分数低;优级大曲中的液化酶、糖化酶、蛋白酶的活力均明显高于普级大曲;优级大曲的生化性能要优于普级大曲,总游离氨基酸方面也高于普级大曲。Daqu sensory indexes are one of the important factors to evaluate the daqu quality.In this manuscript two kinds of Luzhou Laojiao daqu,Common-quality daqu（CQD） and high-qulity daqu（HQD） were taken as models and compared based on sensory characteristics.It was found that whether sensory characteristics have some correlativity with microbe,physiochemical indexes and biochemical property.Based on the above results,some conclusion could be made：（1） the amount of bacteria,bacillus,mold and yeast in HQD were higherthan that of CQD;（2） the water content and acidity of HQD were higher than the corresponding values of CQD,but starch content was lower than that of CQD;（3）The activity of liquefying enzyme,saccharifying enzyme and protease of HQD were all higher than that of CQD.（4） The biochemical property,such as the total free amino acids of HQD was higher than that of CQD.

关 键 词：大曲 感官特征 微生物 理化指标 生化性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]