糯小麦制曲过程中微生物与理化性质的研究  

Research on the Change in Microbes and Physiochemical Indexes During Daqu-making by Glutinous Wheat

作　　者：董智超[1] 敖宗华[2,3] 刘兴平[4] 王松涛[2,3] 邓波[2,3] 王小军[2,3] 黄丹[1] 邢钢[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]四川警察学院,四川泸州646000

出　　处：《酿酒科技》2014年第7期14-19,共6页Liquor-Making Science & Technology

基　　金：科技部科技支撑计划项目<双床热解气化规模化生产生物质燃气设备研发与示范>(项目编号2010BAC66B01);<有机高效循环白酒酿造关键技术研究与集成示范>(项目编号2012SZ0109)

摘　　要：以不同的比例混合糯小麦与普通小麦为原料制作大曲,并研究了大曲在发酵过程中微生物与各种理化性质的变化。结果表明,含有糯小麦的大曲在发酵期温度上升较慢、维持高温时间长、下降缓慢,微生物数量增加得快,水分下降得快;相同条件下糯小麦大曲的酸度、糖化力、酸性蛋白酶活性都比普通小麦曲大。从感官特征上分析,100%糯小麦组和75%糯小麦组大曲比其他几组大曲质量要好一些。Glutinous wheat and common wheat were mixed according to different ratio for Daqu-making. The change in microbes and physiochemical indexes during Daqu-making was investigated. The results suggested that, temperature rose slowly in fermenting period of Daqu produced by glutinous wheat, the duration of high temperature was long, and then temperature dropped slowly, accompanied by rapid increase of microbes quantity and rapid decrease of moisture content. Under the same conditions, Daqu produced by glutinous wheat had high acidity and saccharifying power and stronger acid protease activity than Daqu produced by common wheat. Sensory characteristics analysis indicated that the quality of Daqu produced by 100 % glutinous wheat and by 75 % glutinous wheat had better quality among all the experimental groups.

关 键 词：糯小麦 大曲 微生物 理化性质 感官特征 

分 类 号：S512.1[农业科学—作物学]