中温热处理杀虫技术对大曲质量影响  

Influence of Mid-Temperature Heat Processing Insecticidal Technology on Daqu Quality

作　　者：周平[1] 罗惠波[1,2] 黄丹[1] 邓波[3,4] 沈才萍[3] 邬捷峰[3] 冯兴垚 王洪[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品研究与开发》2016年第24期16-20,共5页Food Research and Development

基　　金：固态酿造关键技术研究四川省院士(专家)工作站项目(GY2014-03);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2014-01);四川理工学院研究生创新基金项目(y2015010);国家固态酿造工程技术研究中心项目(2015K-245)

摘　　要：为探讨中温热处理杀虫技术对大曲质量的影响,对比研究45℃下热处理3 960 min、50℃下热处理600 min、55℃下热处理200 min和未经热处理的大曲质量变化情况。结果表明,不同的热处理可显著性地降低大曲的水分,对大曲的理化指标影响差异不显著,对微生物指标和挥发性风味成分会产生一定的影响,但是通过大曲质量判定标准体系对大曲进行评分,发现经过热处理的大曲和未经过热处理的大曲都符合二级曲的质量标准,同时经过热处理的大曲可以显著性地降低大曲的损失率,挽救巨大的经济损失。因此,中温热处理杀虫技术具有广阔的应用前景。In order to explore the influence of mid-temperature heat processing insecticidal technology on Daqu quality, the change of the Daqu quality under the conductions of 45℃of heat treatment for 3 960 min, 50℃of heat treatment for 600 min, 55℃of heat treatment for 200 min, and without heat treatment was comparatively studied. Results showed that different heat treatments can significantly reduce the moisture of Daqu, exert no significantly different effect on physical and chemical indexes of Daqu, and have certain effect on the microbial indicators and volatile flavor compounds. However, after scoring Daqu through Daqu quality judgment standards system, it was found that Daqu with heat treatment and without heat treatment conformed to the quality standard of second Daqu. Besides, the Daqu with heat treatment can significantly reduce the loss rate of it, and save huge economic losses. Therefore, midtemperature heat processing insecticidal technology has broad application prospects.

关 键 词：大曲 中温热处理 曲虫 损失率 质量标准体系 

分 类 号：TS261.1[轻工技术与工程—发酵工程]