人工踩曲与机械制曲对大曲培养的差异性分析  

Analysis of the Difference between Artificial Starter-making and Mechanical Starter-making during Daqu Culture

作　　者：林培[1] 章肇敏[1] 吴生文[1] 李国根[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2012年第4期70-71,75,共3页Liquor-Making Science & Technology

摘　　要：研究人工踩曲和机械制曲方式对大曲培养过程的影响,分析了两种制曲方式在培曲过程中对曲房室温、湿度和曲坯温度的影响,并对比两者所产成品曲坯的感官和理化指标差异。结果表明,与机械制曲方式相比,人工踩曲更利于提高大曲培养温度,更利于延长大曲培养温度的"中挺"时间;人工踩曲在影响大曲香气程度、断面平整度和皮张等感官指标上均优于机械制曲;人工踩曲方式更利于曲坯的保水和提高淀粉利用率。The effects of artificial starter-making and mechanical starter-making on Daqu culture including their etlects on starter room tempera- ture, room humidity, and semi-finished starter temperature were investigated. Besides, the difference in the sensory and physiochemical indexes of product starter produced respectively by these two starter-making approaches was analyzed. Compared with mechanical starter-making, artificial starter-making was superior in the following aspects： it was more helpful for temperature regulation during Daqu culture and the extension of sta- ble temperature time, it had better sensory indexes such as Daqu aroma intensity and cross-section flatness etc., and it was good for improving wa- ter-holding capacity of product starter and increasing the utilization rate of starch.

关 键 词：特香型白酒 大曲 人工踩曲 机械制曲 差异性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]