对不同曲霉菌种及原料制曲成曲性能的研究分析  

Analysis of the Properties of Starter Produced by Different Aspergillus Strain and Different Raw Materials

作　　者：赵盈盈[1,2] 李丽[1,3] 罗颂[1] 罗芳[1] 张文学[1,2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川彭山620860 [3]四川理工学院生物工程学院,四川自贡643000

出　　处：《酿酒科技》2012年第5期32-34,共3页Liquor-Making Science & Technology

基　　金：国际合作项目(2011DFA30560)

摘　　要：对不同的曲霉菌株及不同原料所制曲的糖化力、液化力等指标进行了分析。将其综合效果最好的曲用于玉米清酒的酿造。结果表明,菌株QJ是最好的糖化菌种。用QJ米曲酿造清酒的理化指标为:酒精度13.6%vol,总酸3.23 g/L,氨基酸态氮0.56 g/L,总糖85 g/L,固形物23.8 g/L。The saccharifying power and liquefying power of starter produced by different Aspergillus strain and different raw materials was ana- lyzed. And the starter with the best comprehensive performance was then used for the production of corn Sake. The experimental results suggested that strain QJ was the optimum saccharifying bacteria strain and the physiochemical indexes of Sake produced by QJ strain were summed up as follows： the alcoholicity wasl3.6 %vol, total acids content was 3.23 g/L, amino nitrogen content was 0.56 g/L, total sugar content was 85 g/L, and solids content was 23.8 g/L.

关 键 词：大曲 霉菌 糖化力 液化力 清酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]