不同小麦生产偏高温大曲的研究  

Research on the Production of High-temperature-deviating Daqu by Different Kinds of Wheat

作　　者：朱和琴[1] 周瑞平[1] 江东材 唐代云 刘超[1] 

机构地区：[1]四川省宜宾市叙府酒业股份有限公司技术中心,四川宜宾644000

出　　处：《酿酒科技》2012年第10期65-68,共4页Liquor-Making Science & Technology

基　　金：宜宾市工业科技研究开发项目(200902030)

摘　　要：分别以"宜麦"7号小麦和普通小麦为原料制作偏高温大曲,研究两个小麦品种对大曲质量的影响。通过分析两种小麦成分、制曲过程中,理化指标和微生物指标变化趋势以及成品大曲的质量,结果表明,"宜麦"7号小麦生产出的大曲优质率比普通小麦高8.1%。在酿酒生产中",宜麦"7号小麦生产的大曲使得粮食出酒率比普通小麦高6%,原酒优级品率提高7%。在本实验条件下,"宜麦"7号小麦比普通小麦更适宜于生产偏高温大曲。A ＂Yimai＂ No.7 wheat and common wheat were used respectively to produce high-temperature-deviating Daqu. The effects of different wheat species on Daqu quality were investigated through the analysis of the ingredients of the two kinds of wheat, the change trend of physico- chemical and microbiological indexes in Daqu-making process, and the quality of product Daqu. The results showed that the quality rate of Daqu made by ＂Yimai＂No.7 wheat was 8.1% higher than that by common wheat, its liquor yield was 6 % higher, and its base liquor quality rate was 7 % higher. ＂Yimai＂No.7 wheat was more suitable than common wheat for the production of high-temperature-deviating Daqu.

关 键 词：“宜麦”7号 普通小麦 偏高温大曲 优质率 出酒率 

分 类 号：TS261.1[轻工技术与工程—发酵工程]