麸皮添加量对泸型大曲质量的影响  

Effects of the Adding Level of Wheat Bran on the Quality of Luzhou Daqu

作　　者：曹振华[1] 沈才洪[2,3] 王小军[2] 王超[1] 秦辉[2] 王松涛[2] 沈才萍[2] 邬捷峰[2] 敖宗华[2,3] 刘青青[1] 

机构地区：[1]四川理工学院,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

出　　处：《酿酒科技》2016年第4期21-24,共4页Liquor-Making Science & Technology

基　　金：四川省科技支撑项目:基于风味指纹图谱的微生物强化共培技术研究及应用(2014SZ0129)

摘　　要：通过在泸型大曲制曲过程中添加不同比例的麸皮,研究麸皮添加量对泸型大曲质量的影响,确定了麸皮添加量在2%~8%时泸型大曲的糖化力、发酵力较高,微生物生长状况较好,且曲香较淡,为研发新型大曲提供了理论依据。The effects of adding different ratio of wheat bran in Daqu-making process on the quality of Luzhou Daqu were investigated. As the adding level of wheat bran was 2 %-8 %, the saccharifying power and fermenting power of Luzhou Daqu were comparatively high with good microbial growth and slight Daqu aroma. This study provided theorectical evidence for the development of new-type Daqu.

关 键 词：大曲 麸皮 曲香 糖化力 发酵力 

分 类 号：TS262.3[轻工技术与工程—发酵工程]