TA.XTplus物性测试仪在传统白酒生产中应用的探索(三)——五粮浓香型白酒发酵糟醅质构特性的相关性分析  

Exploration on the Application of TA.XTplus Physical Property Tester in the Production of Traditional Baijiu(Liquor)(Ⅲ)——Correlation Analysis of the Textural Properties of Fermented Grains ofNongxiang Baijiu(Liquor) Produced by Five Kinds of Grains

作　　者：唐贤华[1] 赵东 杨官荣 彭志云 陈发荣[1] 钱小平[1] 

机构地区：[1]四川省酿酒研究所,四川广汉618300 [2]五粮液集团技术研究中心,四川宜宾644000

出　　处：《酿酒科技》2014年第11期48-51,共4页Liquor-Making Science & Technology

摘　　要：通过物性测试仪对五粮浓香型白酒窖池发酵糟醅的硬度、黏着性、内聚性、回复性等质构特性进行跟踪分析,并对各指标参数之间的相关性进行了分析。结果发现,不同糟醅质构参数的变化趋势基本一致,在发酵过程中,糟醅的硬度、回复性和内聚性均增大,而黏着性减小,各质构特性之间具有显著的相关性,窖池各个位置糟醅的硬度与内聚性、回复性均呈高度的正相关,回复性与内聚性也呈高度正相关,而糟醅的黏着性与硬度、内聚性和回复性呈显著的负相关。In this study, tracing measurement of the textural properties of fermented grains such as the hardness, resilience, cohesion and the vis-cosity in Nongxiang Baijiu（liquor） pits was operated by TA.XTplus physical property tester, and the correlations among those parameters were an-alyzed. The results showed that, the change trends of the textural properties of different fermented grains were almost the same, during the fermen-tation, the hardness, resilience and cohesion of fermented grains enhanced, however, the viscosity of fermented grains decreased;there were sig-nificant correlations among those textural properties, the hardness of fermented grains had highly positive correlations with its cohesion and re-silience at different pit location, and the cohesion of fermented grains had highly positive correlations with its resilience, however, the viscosity of fermented grains had significantly negative correlations with its hardness, cohesion and resilience.

关 键 词：浓香型白酒 酒醅 质构特性 变化规律 相关性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]