五粮液中温曲培曲过程理化指标变化规律研究  

The Change Rules of Physiochemical Indexes in the Process of Daqu Cultivation of Wuliangye Medium-temperature Daqu

作　　者：彭智辅 张霞 乔宗伟 刘多涛 陈小文 

机构地区：[1]五粮液股份有限公司,四川宜宾644007

出　　处：《酿酒科技》2015年第9期46-48,共3页Liquor-Making Science & Technology

摘　　要：以五粮液中温曲为研究对象,重点研究了不同季节培曲过程中曲药糖化力、发酵力、曲坯水分含量、曲坯温度等重要理化指标变化规律。结果表明,不同季节培曲过程中,曲药重要理化指标总体变化趋势一致,但也呈现出一定的差异性,冬季曲药糖化力和发酵力相对较高,夏季曲药糖化力和发酵力相对较低,而春季和秋季居于两者之间。The change rules of important physiochemical indexes （saccharifying power, fermenting power, moisture content of semi-finished starter, temperature of semi-finished Daqu etc.） in the cultivation process of Wuliangye medium-temperature Daqu in different seasons were in-vestigated. The results showed that, the change trend of important physiochemical indexes of Daqu was the same in starter cultivation process in different seasons, however, there was certain difference in actual values （the fermenting power and the saccharifying power of Daqu were comparatively high in winter and comparatively low in summer, and they were medium in spring and in autumn）.

关 键 词：五粮液中温曲 发酵力 糖化力 酵母菌 理化指标 

分 类 号：TS261.4[轻工技术与工程—发酵工程]